Selection of Sweeteners and Flavours in Taste Masking

Selection of Sweeteners and Flavours in Taste Masking.
You will learn about Sweeteners and Flavours used to taste masking in pharmaceutical products.

Taste masking is of critical importance for API with an unpleasant bitter taste, due to the need for increased patient compliance.
In the pharmaceutical industry, taste-masking technology involves the development of a system that prevents the active substance interacting with the taste buds, thereby eliminating or reducing the negative sensory response.

Flavors and Sweeteners Technique

This technique is the foremost & the simplest approach for taste masking

Especially in the case of pediatric formulations,
Chewable tablets, and liquid formulations.

But this approach is not very successful for highly bitter and highly water-soluble drugs.
Artificial sweeteners and flavors are generally being used along with other taste-masking techniques to improve the efficiency of these techniques.

Sweetener

Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience.
The great diversity of chemical compounds, such as aldehydes and ketones are sweet and simple carbohydrates are sweet to at least some degree.
Artificial sweeteners are basically considered low-caloric.

Selection of Sweetener

Low caloric density
Non-carcinogenic
Metabolize easily
Chemically & thermally stable
Compatible with other food ingredients
Economically competitive with existing sweeteners
Soluble and stable over a wide pH (4-8) and temperature range
Same taste and functional characteristics as sucrose
More readily available

Flavor

The flavor is the sensory impression of a food or other substance and is determined mainly by the chemical senses of taste and smell.
Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.