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galenIQ™ - shows excellent stability

Based on its stable glycosidic bond, galenIQ™ demonstrates excellent stability either by itself or against chemical changes. In addition, no incompatibilities between galenIQ™ and active ingredients have been found. Based on its chemical structure, it does not react with other components and is highly resistant to degradation by enzymes and acids.
Unlike other carbohydrates galenIQ™ does not contain reducing groups. Therefore it does not undergo reactions with other ingredients containing amino groups ("Maillard reaction"). No changes in the molecular structure occur even when the material is heated above the melting range or when aqueous solutions are heated above the boiling point, for example to create high-boiled lozenges.