Abstract

AN EVOLUTIONARY PERSPECTIVE ON SPRAY DRYING AS A TASTE MASKING TECHNOLOGY

Swapnil M Kothavade*, Dipti G Phadtare, R.B. Saudagar

ABSTRACT

of every oral dosage forms is depends on their taste. Almost every active pharmaceutical ingredient (API) has an unacceptable taste due to which they are not suitable toadminister orally so, it becomes major cause of patient noncompliance. Few drug candidates are so intensely bitter that they required extensive processing to convert them in to palatable dosage forms. Various techniques are used to overcome bitterness of the API, such as coating of API by polymers, microencapsulation, use of flavors and sweeteners, taste Suppressants and Potentiators, spray drying, freeze drying etc. Among from all, the spray drying technique iswidely utilised for taste masking. The present review article highlight the recent taste masking techniques which are utilises in industries, emerging trends in spray drying technique and brief discussion on the taste masking by spray drying technique.

Keywords: Taste masking; taste physiology; spray drying.