Taste masking technique

1. Presented by- Nitish Kumar
M.Pharma 1st Sem.
I.S.F.C.P. Moga
Taste Masking Techniques

2. TABLE OF CONTENT
 Introduction
 Taste masking techniques
 Selection of taste masking technique
 Evaluation of taste masking
 References
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3. INTRODUCTION
Four fundamental sensations of taste.
 Sweet (at tip)
 Salty (mainly at tip and around some corners)
 Sour (at the sides)
 Bitter (at the back )
Signal for taste is triggered in two steps-
1.Drug binds with G-PCR in the cells.
2.Triggering the release of G-Protein.
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4. WHAT ARE TASTE MASKING TECHNIQUES?
 Taste-masking techniques are applied to mask or overcome the bitter
or unpleasant taste of active pharmaceutical ingredients/drugs to
achieve patient acceptability and compliance.
 An ideal taste masking process should effectively mask the taste
with the minimum use of excipients, should have no adverse effects,
and the excipients should be easily available, economical and inert.
Reasons for taste masking?
 To mask undesirable taste of oral liquid formulations, tablets and
chewable tablets.
 To increase patient compliance in case of pediatrics and geriatrics.
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5. TASTE MASKING TECHNIQUES
 Prodrug approach, eg. phenacetin
 Sweeteners, eg. sucralose and aspartame
 Flavours, eg. orange and mint
 Coating drug particle, eg. methacrylic acid and methacrylic esters
 Inclusion complexes, eg. cyclodextrin
 Taste masking by granulation, eg. HPMC, HPC, polyvinyl alcohol
 Taste masking by ion exchange resin, eg. sodium polystyrene,
methacrylic acid divinyl benzene
 Microencapsulation, eg. chitosan, ethyl cellulose, methacrylic acid
 Adsorption, eg. silica gel, bentonite, magnesium stearate
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6. TASTE MASKING TECHNIQUES
 Solid dispersion, eg. povidone, poly ethylene glycol, mannitol, ethyl
cellulose
 Gelation technique, eg. sodium alginate and calcium gluconate
 Use of bitterness inhibitors, eg. lipoproteins, phospholipids,
adenosine monophosphate, sodium chloride
 Hot melt extrusion
 Salt formation technique, eg. Magnesium salt of Aspirin
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7. SELECTION OF TASTE MASKING TECHNIQUES7

8. TASTE EVALUATION
IN-VIVO TESTING
 Human panel testing
 Frog glossopharyngeal nerve response
IN-VITRO TESTING
 E- tongue
 Spectroscopy method
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9. E-TONGUE9

10. REFERENCES
1. Gala U, Chauhan H, Taste masking techniques in Pharmaceutical
Industry: A review article, Published by American pharmaceutical
review.
2. Momin M, Taste masking techniques for bitter drug: An overview,
Published by International journal of pharmacy and technology.
3. Sohi H, Taste Masking Technologies in Oral Pharmaceuticals:
Recent Developments and Approaches, Published by drug development
and industrial pharmacy.
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11. REFERENCES
4. Shrivastava A, Recent technologies for the taste masking of bitter
drugs, published by international journal of pharmaceutical
professional research.
5. Latha R.S, Lakshmi P.K, Electronoc tongue: An analytical gustatory
tool, Published by Journal of advanced pharmaceutical yechnology and
research.
6. www.slideshare.com
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