|Number of pages||8|
|Journal||International Journal of Pharmacy and Pharmaceutical Sciences|
|Publication status||Published - 2010|
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In: International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 2, No. 2, 2010, p. 6-13.
Research output: Contribution to journal › Article › peer-review
TY - JOUR
T1 - Taste masking technologies: A review
AU - Sharma, S.
AU - Lewis, S.
N1 - Cited By :39 Export Date: 10 November 2017 Correspondence Address: Lewis, S.; Dept of Pharmaceutics, Manipal college of Pharmaceutical Sciences, Manipal University, Manipal 576 104, Karnataka, India; email: firstname.lastname@example.org Chemicals/CAS: acetylsalicylic acid, 493-53-8, 50-78-2, 53663-74-4, 53664-49-6, 63781-77-1; ampicillin, 69-52-3, 69-53-4, 7177-48-2, 74083-13-9, 94586-58-0; cellulose acetate, 9004-35-7; chloroquine, 132-73-0, 3545-67-3, 50-63-5, 54-05-7; chlorpheniramine maleate, 113-92-8; ciprofloxacin, 85721-33-1; clarithromycin, 81103-11-9; dextromethorphan, 125-69-9, 125-71-3; ephedrine, 299-42-3, 50-98-6; erythromycin, 114-07-8, 70536-18-4; eucalyptus oil, 8000-48-4; eudragit, 24938-16-7, 51822-44-7, 9065-11-6; glycerol stearate, 11099-07-3, 31566-31-1, 8049-07-8; hydroxypropylmethylcellulose, 9004-65-3; ibuprofen, 15687-27-1; levofloxacin, 100986-85-4, 138199-71-0; metronidazole, 39322-38-8, 443-48-1; nizatidine, 76963-41-2; orbifloxacin, 113617-63-3; paracetamol, 103-90-2; paroxetine, 61869-08-7; ranitidine, 66357-35-5, 66357-59-3; roxithromycin, 80214-83-1; sildenafil, 139755-83-2; theophylline, 58-55-9, 5967-84-0, 8055-07-0, 8061-56-1, 99007-19-9; thymol, 89-83-8; triclosan, 3380-34-5; zinc acetate, 557-34-6 References: www.foodiesite.com/articles/2000-11/cheese.jsp; www.umds.ac.vk/physiology/jimtasteolf.htm; www.cf.ac.vk.biosi/staft/jacob/teaching/sensoy/taste.htm; Gyton, C., The chemical senses-Taste and smell (1986) Textbook of Medical Physiology, p. 745. , 7th ed. Hong Kong: W.B. Saunders Company; www.fda.com; Hussain, M.M., Barcelon, S.A., (1991) Flavor Enhancing and Medicinal Taste Masking Agent, , U.S. Pat. No. 4,983,394 to Warner- Lambert Co; Chase, G.D., Gennaro, A.R., Gibson, M.R., Pharmaceutical Necessities (1980) Remington's Pharmaceutial Sciences, pp. 1229-1231. , 16th ed. Pennsylvania: Mackpublishing company; Lachman, L., Lieberman, H.A., Kanig, J.L., Liquids (1987) The Theory and Practice of Industrial Pharmacy, 419, p. 470. , Pheladelphia: Lea and Febiger; Fuisz, R.C., (1991) Taste Masking of Pharmaceutical Floss With Phenol, , U.S. Pat. No. 5,028,632 to Fuisz pharmaceutical Ltd; Chewable Tablets (1981) Pharmaceutical Dosage Forms, 1, pp. 387-391. , Lieberman H.A., Lachman L. (Eds.), (Tablet). New York: Marcel Dekker Inc; Delhi, S., Patricia, A., (2001) Taste Masking of Phenolics Using Citrus Flavors, , U.S. Pat. No. 6,235,267 to Pfizer Inc; Depalmo, G.A., Taste masked oral compositions containing ibuprofen (1993) Eur. Pat. 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PY - 2010
Y1 - 2010
N2 - Oral administration of pharmaceuticals is one of the most popular method of drug dilevery. Many orally administered drugs elicit bitter taste. Palatability is an extremly important factor in ensuring the likelihood that the recepient will intake the pharmaceuticals. A constant problem is in treatment of patient is their inability or unwillingness to swallow solid dosage form such as tablets specially in children and the elderly. These dosage form permit perceptible exposure of active drug ingredient to the taste bud. Accordingly, masking of unpleasent taste characterstics of drug is an important factor in formulation of these agents."The worse the taste of the medication, the better the cure" was once the prevailing attitude. Today a change in patient attitude and development of taste masking technique has reversed this opinion. Patients now expect and demand formulations that are pleasently, or atleast tolerably, flavored.1 This article reviews the earlier methodologies and approaches of taste masking of bitterness reduction.
AB - Oral administration of pharmaceuticals is one of the most popular method of drug dilevery. Many orally administered drugs elicit bitter taste. Palatability is an extremly important factor in ensuring the likelihood that the recepient will intake the pharmaceuticals. A constant problem is in treatment of patient is their inability or unwillingness to swallow solid dosage form such as tablets specially in children and the elderly. These dosage form permit perceptible exposure of active drug ingredient to the taste bud. Accordingly, masking of unpleasent taste characterstics of drug is an important factor in formulation of these agents."The worse the taste of the medication, the better the cure" was once the prevailing attitude. Today a change in patient attitude and development of taste masking technique has reversed this opinion. Patients now expect and demand formulations that are pleasently, or atleast tolerably, flavored.1 This article reviews the earlier methodologies and approaches of taste masking of bitterness reduction.
M3 - Article
SN - 0975-1491
VL - 2
SP - 6
EP - 13
JO - International Journal of Pharmacy and Pharmaceutical Sciences
JF - International Journal of Pharmacy and Pharmaceutical Sciences
IS - 2