“…These include external stabilization by influencing the properties of the surrounding solvent through the use of stabilizing excipients (e.g., amino acids, sugars, polyols) and internal stabilization by altering the structural characteristics of the protein through chemical modifications (e.g., mutations, glycosylation, pegylation) 2, 53, 58. While many protein pharmaceuticals have been successfully formulated by employing stabilizing mutations, excipients, and pegylation, their use can sometimes be problematic due to limitations, such as, predicting the stabilizing nature of amino acid substitutions, the occurrence of protein and excipient dependant nongeneralized stabilization effects, protein/excipient phase separation upon freezing, cross‐reactions between some excipients and the multiple chemical functionalities present in proteins, acceleration of certain chemical (e.g., aspartate isomerization) and physical (e.g., aggregation) instabilities by some excipients (e.g., sorbitol, glycerol, sucrose), detection interferences caused by some sugar excipients during various protein analysis methods, and safety concerns regarding the long‐term use of pegylated proteins in vivo due to possible PEG induced immunogenecity and chronic accumulation toxicity resulting from its reduced degradation and clearance rates 2, 4, 33, 48, 66, 78–95…”