Applications · Solid dose
A dry syrup only works if the powder still flows.
Reconstitutable powders for suspension must fill accurately, resist caking through shelf life, and disperse cleanly on reconstitution. Anti-caking and glidant Excipients keep the blend free-flowing from filling line to pharmacy shelf.
Request Samples & CoAThe problem
What goes wrong, and why
Dry syrup blends contain hygroscopic sugars and actives that cake over time, causing fill-weight drift, poor flow and lumpy reconstitution. The Excipient job is to keep the powder free-flowing and non-caking without interfering with dispersion.
The Excipients that solve it
Match the grade to the problem
How to specify
What to put in your spec sheet
- Choose an anti-caking grade matched to your blend's moisture sensitivity.
- Confirm food/pharma grade as your product requires (FCC E470a available).
- Verify flow and reconstitution aren't compromised — request a sample to test on your blend.
FAQs
Dry Syrups & Suspensions — common questions
What stops a dry syrup powder from caking?
An anti-caking agent such as Calcium Stearate, plus a glidant like talc, matched to the blend's moisture sensitivity.
Do you offer food-grade anti-caking agents?
Yes — FCC Calcium Stearate (E470a).
Will anti-caking affect reconstitution?
Correctly specified and dosed, no — request a sample to confirm on your formula.
Proof before promises
Send us your dry syrups & suspensions problem — we'll recommend a grade.
Request Samples & CoA, or talk to a technical specialist.