Professional Documents
Culture Documents
Seminar on
Presented by
Sagar B. Thoke
M. Pharm IInd Semester
[Dept. of Pharmaceutics]
Guided by
Prof . Y. P. Sharma
S.N.D. College of Pharmacy, Babhulgaon.
Introduction
Introduction
Factors Affecting Selection of Taste Masking Technology
Factors Consideration During The Taste-Masking Formulation
Process
Ideal Characteristics of Taste Masking Process & Formulation
Taste Masking Approaches
Evaluation Techniques
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Introduction
Undesirable taste-
Important formulation problems in case of Oral formulation
Patient compliance
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Anatomy & Physiology of Tongue
Vasculature
Lingual artery
Jugular vein
Nerve supply
Facial nerve CN VII
Glossopharyngeal nerve CN IX
Musculature Fig. Physiology of Taste Bud
Intrinsic
Extrinsic
Tongue physiology
Taste buds (taste cells)
Sense different tastes 4
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Four fundamental sensations of taste
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Taste Blocking Mechanism
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Factors Affecting Selection of Taste Masking
Technology
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Factors Consideration During The Taste-Masking
Formulation Process
1. Extent of the bitter taste of the API & Required dose load.
2. Drug particulate shape and size distribution.
3. Drug solubility and ionic characteristics.
4. Required disintegration and dissolution rate of the finished
product.
5. Desired bioavailability & release profile.
6. Required dosage form.
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Ideal Characteristics of Taste Masking Process & Formulation
It should
1. Involve least number of equipments and processing steps.
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Taste Masking Technologies
Taste masking patents and
patent applications are
contributed from
Asia-49.34%
North America- 41.45% of
which 62.67% were filed in
USA and
Europe- 9.30%.
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1. Taste Masking with Sweeteners and Flavor's
Flavors
Natural Flavors-
Juices – Raspberry, Extracts – Liquorices, Tinctures – Ginger,
Spirits - Lemon & Orange, Syrups – Blackcurrant,
Aromatic waters - Anise & Cinnamon, Aromatic Oils –
Peppermint & Lemon.
Synthetic Flavors-
Alcoholic solutions, aqueous solutions, Powders.
Sweeteners
Complement flavors associated with sweetness
Soothing effect on the membranes of the throat
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Sweeteners used for taste masking
Methods of Preparation
Melting method
Solvent method
Melting solvent method
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6. Microencapsulation
• thaumatine,
• neohesperidine dihydrochalcone (NHDC) and
• glycyrrhizin
Increase the perception of sodium or calcium
saccharinates, saccharin, aspartyl-phenyl-alanine, cyclamates.
• phenols
• sodium phenolates
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13. Taste masking by gelation
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14. Formation of salt and derivative
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15. Use of Amino Acids and Protein Hydrolysates
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16. Miscellaneous
a) By effervescent agents
It comprises
chewing gum base
an orally administrable medicament
Taste masking generator of carbon dioxide
optionally a taste bud desensitizing composition e.g. oral
anaesthetics (benzocaine and spilanthol) and
other non active material, (sweeteners, flavours, and fillers).
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b) Rheological modification
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e) Freeze Drying Process
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Evaluation Techniques
Taste masking efficiency as
Quality control parameter and
Determining the rate of release of drug from taste-masked
complex.
Asses by
in vivo and
in vitro.
To quantitatively evaluate taste sensation, following methods
have been reported
a. Human Panel testing (human subjects)
b. Multichannel taste sensor/ magic tongue
c. Spectrophotometric evaluation/ D30’s value 33
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In vivo Evaluation
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Click 2 times on the below image
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c. Spectrophotometric Method
known quantity of formulation mixed with 10 ml of distilled
water in 10 ml syringe by revolving the syringe, end to end;
five times in 30 seconds.
filtered through a membrane filter & spectrophotometric
determination of the concentration of the drug in the filtrate.
1) Gupta A. K., Practical Approaches for Taste Masking of Bitter Drug: A Review,
International Journal of Drug Delivery Technology (April-June 2010), Vol. 2, Issue 2,
Page no.- 56-61.
3) Aditi Tripathi, Taste Masking: A Novel Approach for Bitter and Obnoxious Drugs,
Journal of Pharmaceutical Science and Bioscientific research (Nov-Dec 2011), Vol. 1,
Issue 3, Page no.- 136-142.
7) Sidharth Puri, Taste Masking: A Novel Approch For Bitter And Obnoxious Drugs,
International Journal of Biopharmaceutical & Toxicological Research (May 2011), Vol.
1, Issue 1, Page no.- 47-56.
8) J.K. Lorenz et al., Evaluation of a Taste Sensor Instrument (electronic tongue) for Use
In Formulation Development, International Journal of Pharmaceutics (2009), Page no.-
65–72.
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11) A. M. Suthar, Ion Exchange Resin As An Imposing Method For Taste Masking: a
Review, An International Journal of Pharmaceutical Sciences (2010), Vol-1, Issue-2, Page
no.- 6-11.
12) Sanjay Daharwal, Taste Masking Method for Bitter Drug and Tasteless Dispersible
Tablet: An Overview, Page no.- 1-9.
15) S. T. Birhade, Preparation and Evaluation of Cyclodextrin Based Binary Systems for
Taste Masking, International Journal of Pharmaceutical Sciences and Drug Research
(2010), Vol. 2, Issue 3, Page no.- 199-203.
16) Inderbir SINGH, Scientific Review Ion Exchange Resins: Drug Delivery and
Therapeutic Applications, FABAD J. Pharm. Sci. (2007), 32, Page no.- 91-100. 48
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Thank You…!
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