Taste-masking of Active Pharmaceutical Ingredients
Peer-reviewed journal articles and scientific presentations describing the use of KLEPTOSE® hydroxypropyl-beta-cyclodextrins and maltodextrin range for taste-masking of active pharmaceutical ingredients (API)
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Study Reference |
Related Roquette excipient(s) |
Summary of results regarding Roquette excipient(s) performances |
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Development of a Taste-Masked Orodispersible Film Containing Dimenhydrinate |
KLEPTOSE® HPB (hydroxypropyl-beta-cyclodextrin) and |
Hydroxypropyl-beta-cyclodextrin and pea maltodextrin were able to improve the solubility of dimenhydrinate and could prevent the recrystallization of the drug substance in solid state of the film. Both excipients also demonstrated taste-masking effects through electronic tongue evaluation. |
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Taste Masking of Griseofulvin and Caffeine Anhydrous Using Kleptose Linecaps DE17 by Hot Melt Extrusion |
KLEPTOSE® Linecaps 17 (pea maltodextrin) |
70-90 %, w/w of pea maltodextrin was used as an excipient in this taste-masking study. Human taste panel results demonstrate the potential use of pea maltodextrin as taste-masking polymer in hot melt extruded form. |
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Comparative in vitro and in vivo taste assessment of liquid praziquantel formulations |
KLEPTOSE® HPB (hydroxypropyl-beta-cyclodextrin) and |
Pea maltodextrin was evaluated as an alternative and better tolerated taste-masking agent to cyclodextrins. Results from the BATA model showed that pea maltodextrin was as efficient as the cyclodextrins in masking the aversive taste of praziquantel. |
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