Taste masking as a consequence of the organisation of powder mixes

Abstract

Usually, chemical or technological operations are used to mask the taste of unpleasant-tasting drugs. To reduce the development cost of such drugs, we propose a new approach which does not require the modification of the existing formulation nor the use of additional costly technological operations. Different particle size fractions of two unpleasant-tasting drugs (niflumic acid and ibuprofen) were blended in binary mixes with different particle size fractions of two non-tasting excipients (ethyl cellulose and hydroxypropyl methylcellulose). By selecting the appropriate mixes of identical composition but different organisations, as predicted from surface energy data, it was possible to use the different organisations to modify the taste of the mixes for a panel of 10 healthy volunteers.