As manufacturers of functional excipients we have a vested interest in keeping up to date with developments in Quality by Design. Lipids excipients are derived from raw materials of vegetable origin and are therefore subject to degrees of variability. Whether variability is critical or not in the manufacture of a finished product depends on many factors including active ingredient, other excipients and processing methods.
At Gattefossé we are well-placed to work with our customers on Quality by Design:
Our applied research programs investigate the performance of lipid excipients in formulation and processing techniques.