Abstract

MODERN TASTE CONCEALING TECHNIQUES IN PHARMACEUTICALS: A REVIEW

Vandana Patil*, Vrushali Tambe, Bebee Pathare, Shashikant Dhole

ABSTRACT

Taste is a critical factor in development of oral dosage form. Taste masking is important for bitter drugs to improve the patient compliance especially in the pediatric and geriatric populations. Two approaches commonly used to overcome the bitter taste of drug are reduction of drug solubility in the saliva and alteration of the ability of the drug to interact with taste receptors. These techniques not only mask the taste of drug, but also may enhance the bioavailability of dosage form. The recent techniques of taste masking are inclusion complexation, use of ion exchange resin, mass extrusion, and solid dispersions, coating granulation, spray drying, microencapsulation, liposomes, emulsions and gel formation effervescence. Evaluation of taste concealed formulation is done by panel testing, measurement of frog taste nerve response, multichannel taste sensor and spectrophotometric method.

Keywords: Taste, Taste bud and receptors, Taste masking, Methods, and Evaluation