Journal: Journal of Pharmacy Research

Article Id: JPRS-PCS-000024
Title: Taste masking in Pharmaceuticals: an update
Category: Pharmaceutics
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  • Abstract

    Taste is an important factor in the development of dosage form. Nevertheless it is that arena of product development that has been overlooked and undermined for its importance. Taste masking technologies offer a great scope for invention and patents. Several approaches like adding flavors and sweeteners, use of lipoproteins for inhibiting bitterness, numbing of taste buds, coating of drug with inert agents, microencapsulation, multiple emulsion, viscosity modifiers, vesicles and liposomes, prodrug formation, salt formation, formation of inclusion and molecular complexes, solid dispersion system and application of ion exchange resins have been tried by the formulators to mask the unpleasant taste of the bitter drugs. The present review attempts to give a brief account of different technologies of taste masking with respect to dosage form and novel methods of evaluation of taste masking effect.

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  • About the authors and Affiliations

    Author(s) Name:

    Jha Kumar Sajal*1, Sharma Raj Uday1 and V Surendra1

    Affiliation(s) Name:

    1Acharya & B.M. Reddy College of Pharmacy, Soldevanahalli, Bangalore-56009

    For correspondence:Sajal kumar Jha,Acharya & B M Reddy College of Pharmacy, Soldevanahalli,Bangalore-560090,India.


    E-mail:jha_sajal@indiatimes.com


    Received on: 19-08-2008; Accepted on :18-09-2008

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    Author:

    Jha Kumar Sajal*1, Sharma Raj Uday1 and V Surendra1

    Title:Taste masking in Pharmaceuticals: an update
    Journal:Journal of Pharmacy Research
    Vol(issue):1 (Oct-December 2008)
    Year:2008
    Page No: (126-130)
  • Experimental Methods Keywords

    Methodology:microencapsulation, multiple emulsion, viscosity modifiers, Liposomes,
    Research Materials:Taste masking

Keywords

Taste masking microencapsulation multiple emulsion viscosity modifiers Liposomes prodrug un pleasant taste.

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