Tastemasking

Tastemasking refers to a set of formulation strategies designed to conceal or reduce the unpleasant taste of orally administered substances, primarily pharmaceutical active ingredients, to improve patient compliance. It is widely used for pediatric and geriatric populations, as well as for nutraceuticals and certain food or oral care products.

Techniques fall into several broad categories. Physical approaches include coating of tablets or granules, microencapsulation, and incorporating the drug into taste-neutral excipients to create a barrier that limits contact with taste receptors in the mouth. Chemical and material strategies involve complexation with substances such as cyclodextrins, use of ion-exchange resins, salt formation, and prodrugs to reduce bitterness. Flavoring and sweetening, masking excipients, and the use of sour modifiers are common to override bitterness during ingestion. Delayed or controlled release, such as enteric-coated or pH-responsive formulations, can postpone drug release until after swallowing.

Assessment and considerations are important in tastemasking. It must balance palatability with efficacy, safety, and regulatory requirements, while maintaining bioavailability and stability. Sensory testing, including human taste panels or instrumental methods, is used to evaluate masking success. Limitations include increased production cost, potential interactions with the active ingredient, and variability in taste perception across populations.

Tastemasking is a standard concern in oral drug delivery and related products, reflecting ongoing developments in pharmaceutics to improve patient experience without compromising therapeutic effectiveness.