Lyophilization is the process where moisture is removed from the perishable material and helps in extending their shed life and making the substance more portable. Lyophilization is otherwise called Crystallisation, used in the pharmaceutical industry to increase the stability and shelf life of the pharmaceutical industry. The Lyophilization of protein is removing the moisture from it, so that it could be stored for a longer period of time. The potency of frozen protein products is far greater than that of liquid formulations. The primary consideration during lyophilization is the long durability of protein compositions, which is correlated with water content. Small-molecule pharmaceuticals can typically be formulated without the addition of additives, or simply by adding a bulking agent or pH modifier to produce a liquid formulation that is rigid enough to withstand the time required before it can be freeze-dried. The primary consideration during lyophilization is the long durability of protein compositions, which is correlated with water content. Small-molecule pharmaceuticals can typically be formulated without the addition of additives, or simply by adding a bulking agent or pH modifier to produce a liquid formulation that is rigid enough to withstand the time required before it can be freeze-dried. The paper reviews different articles and journals to provide a critical analysis of the process of Lyophilization of protein and discuss its detailed process. The paper would review the strength and limitations of the Lyophilization process.

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