Taste-masking of Active Pharmaceutical Ingredients
The Science Behind

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)

Study Reference 

Related Roquette excipient(s) 

Summary of results regarding Roquette excipient(s) performances 

Development of a Taste-Masked Orodispersible Film Containing Dimenhydrinate 

Preis, M.; Pein, M.; Breitkreutz , J. Pharmaceutics. 2012 Dec;4(4):551-62. 
https://doi.org/10.3390/pharmaceutics4040551  
Licensed under a Creative Commons Attribution License

KLEPTOSE® HPB (hydroxypropyl-beta-cyclodextrin) and 
KLEPTOSE® Linecaps 17 (pea maltodextrin)

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. 

Taste Masking of Griseofulvin and Caffeine Anhydrous Using Kleptose Linecaps DE17 by Hot Melt Extrusion 

Juluri, A.; Popescu, C.; Zhou, L.; Murthy, R.N.; Gowda, V.K.; Kumar, C.; Pimparade, M.B.; Repka, M.A.; Murthy S.N. AAPS PharmSciTech. 2016 Feb;17(1):99-105. 
https://doi.org/10.1208/s12249-015-0374-1

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. 

Comparative in vitro and in vivo taste assessment of liquid praziquantel formulations 

Münster, M.; Mohamed-Ahmed, A.H.; Immohr, L.I.; Schoch, C.; Schmidt, C.; Tuleu, C.; Breitkreutz, J. International journal of pharmaceutics. 2017 Aug 30;529(1-2):310-8. 
https://doi.org/10.1016/j.ijpharm.2017.06.084

KLEPTOSE® HPB (hydroxypropyl-beta-cyclodextrin) and 
KLEPTOSE® Linecaps 17 (pea maltodextrin) 

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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