smakmaskering

Smakmaskering refers to techniques used to reduce or hide the taste of a substance, most often to mask bitter or unpleasant flavours in oral medicines. The goal is to improve patient acceptability and adherence, particularly for children, elderly, or others with sensitive taste perception. Smakmaskering is widely used in pharmaceuticals, but also applies to nutraceuticals, veterinary medicines, and certain flavorful formulations.

Methods of smakmaskering can be grouped into physical, chemical, and form-related approaches. Physical masking creates barriers between the taste receptors and the active ingredient, for example through taste-masking coatings on tablets or granules, microencapsulation, or multiparticulates. Form-related methods include using flavored liquids, chewable formats, or palatable suspensions to improve overall taste and mouthfeel. Chemical masking involves strategies such as complexation or binding of the drug to substances (for example cyclodextrins or ion-exchange resins) or selecting salt forms and pH conditions that reduce taste perception until the drug is released in the stomach.

Assessment of smakmaskering typically combines sensory evaluation with dissolution testing to ensure that the active ingredient is released in the intended location and at the intended rate, preserving efficacy while maintaining safety. Regulatory considerations address the safety and compatibility of masking excipients, potential interactions, and clear labeling.

Limitations include possible changes to release profiles, increased production costs, and the need to avoid masking methods that conceal ineffective or unsafe medicines. Overall, smakmaskering seeks a balance between improved palatability and reliable drug delivery.