Many dosage forms and pharmaceutical technologies trace their origins to the food industry, where taste is paramount. In this blog our formulation and sensory scientists share practical concepts and techniques for developing palatable drug products.

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The Role of Sweeteners in Taste Masking

Posted by Senopsys on January 9, 2018

If you’re a Disney fan of a certain age, you probably can sing the lyrics to Mary Poppins Spoonful of Sugar Makes the Medicine Go Down. Many APIs are known to be bitter, some extremely so. The addition of flavor – orange, grape, berry, chocolate – cannot reduce bitterness as taste and smell have different perception pathways. Rather bitterness is reduced by blending with the complementary basic tastes – sweet, sour and salty – through the mechanism of taste/taste interaction. When properly blended, the result is a neutral tasting (“white”) base in which the basic tastes are not separately perceived.

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Trouble with Tribbles – Bringing Mini-Tablets Under Control

Posted by Senopsys on November 6, 2017

Captain’s Log, Star Date 11.6.17: Mini-tablets are taking over the market for pediatric medicines.

Many believe that all good things come in small packages – and pediatric medicines should be no exception. However, while mini-tabs are de rigueur, they may not represent the silver bullet solution they are purported to be.

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Taste Masking – There’s More Beneath the Hood than Bitterness

Posted by Senopsys on July 3, 2017

Recently, a strange noise from my car required a trip to the mechanic. Before the garage can start repairs, they need to diagnose the problem – is it a worn clutch or an exhaust? The same is true for developing palatable formulations – it’s not enough to know that it tastes “yucky” as there’s no universal “yummy” ingredient.

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Methods of Analysis Used In Taste Masking

Posted by Senopsys on May 1, 2017

Sensory analysis is a scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing. In our latest blog post we describe the methods most commonly employed to guide the development of palatable, taste-masked drug products.

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What is a Flavor to a Pharmaceutical Scientist?

Posted by Senopsys on September 29, 2016

  “Flavor”, “Taste”, and “Smell” are not the same. To a sensory scientist, the term “flavor” refers to the combination of taste, aroma, mouthfeel and texture. This definition is important as we debunk one of the great myths of taste masking: that taste and smell are the same. They are not. Taste and smell represent

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Developing Palatable Drug Products: A Decision Framework and Guide for CDMOs

Posted by Senopsys on July 1, 2016

Many drug actives are bitter or have other aversive attributes that require effective taste masking. Senopsys penned an article for Contract Pharma that describes the framework for developing palatable drug products advanced by the AAPS Pediatric Formulations Task Force. The framework is a decision-tree that identifies the sequence of questions that need to be answered

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