“…The T g ' of sucrose is reported as À328C. 22 However, it has been reported that adding increasing amounts of protein to most formulations leads to a higher T c and T g ', 1,21 and, importantly in the context of this work, the difference between T g ' and T c (T c ¼ the temperature at which the freeze-drying front completely collapses) 12 can increase at increasing higher protein loadings. 1,18,23 The T g ' and T c of the sucrose-containing protein formulations in this study is À33 and À288C for the 5 mg mL À1 BSA formulation and À26 and À98C for the 50 mg mL À1 BSA formulation respectively.…”