Aqueous and pH dependent coacervation method for taste masking of paracetamol via amorphous solid dispersion formation.

Taste masking of paracetamol was achieved by preparing amorphous solid dispersion (ASD) using modified coacervation method. The method is based on dissolving the drug and polymeric carrier in water adjusted to certain pH level. Then, precipitation of ASD granules is performed by gradually changing pH level.

Structural and in vitro in vivo evaluation for taste masking.

Introduction: Although many techniques, such as complexation and microencapsulation, are used to mask the unpleasant taste of drugs, the success of all masking processes is evaluated in the same way. To evaluate the success of a masking process, a masked formulation must pass two tests: a structural test and an in vitro in vivo test.

Areas Covered: This review article highlights structural evaluation and in vitro in vivo evaluation of a taste-masking process.

Mechanical microencapsulation: The best technique in taste masking for the manufacturing scale - Effect of polymer encapsulation on drug targeting.

Drug taste masking is a crucial process for the preparation of pediatric and geriatric formulations as well as fast dissolving tablets. Taste masking techniques aim to prevent drug release in saliva and at the same time to obtain the desired release profile in gastrointestinal tract. Several taste masking methods are reported, however this review has focused on a group of promising methods; complexation, encapsulation, and hot melting.