Many dosage forms and pharmaceutical technologies trace their origins to the food industry, where taste is paramount. In this blog our formulation and sensory scientists share practical concepts and techniques for developing palatable drug products.
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Recently, a strange noise from my car required a trip to the mechanic. Before the garage can start repairs, they need to diagnose the problem – is it a worn clutch or an exhaust? The same is true for developing palatable formulations – it’s not enough to know that it tastes “yucky” as there’s no universal “yummy” ingredient.
Sensory analysis is a scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing. In our latest blog post we describe the methods most commonly employed to guide the development of palatable, taste-masked drug products.
Senopsys and First Aid Shot Therapy (FAST) collaborated to improve the taste and consumption experience of common OTC products. This resulted in a series of great tasting, single dose liquid medicine shots that start working in minutes.
By FDA regulation, flavor excipients are divided into four categories. What are the practical differences between these categories and which are appropriate for pharmaceutical formulations? In our latest post, we hope to answer these questions.
By: Jeff Worthington – Senopsys President and Founder Regulations in the United States and European Union are incentivizing (via pediatric exclusivity) and requiring the development of pediatric medicine. These regulations are designed to ensure that every new drug will be evaluated for use in pediatric patients and studied in this population when appropriate. A key
Senopsys and Bristol-Myers Squibb presented results of a process used to develop palatable pediatric chewable tablet formulations for two APIs with different taste masking challenges. Development followed a two-stage design: Stage 1 – Taste Assessment to quantify the taste masking challenge. Stage 2 – Taste Optimization following a sensory-directed formulation development approach. Click here to
By: David Tisi – Senopsys Technical Director “Flavor”, “Taste”, and “Smell” are not the same. To a sensory scientist, the term “flavor” refers to the combination of taste, aroma, mouthfeel and texture. This definition is important as we debunk one of the great myths of taste masking: that taste and smell are the same.
By: David Tisi – Senopsys Technical Director Many Active Pharmaceutical Ingredients (APIs) are bitter, some extremely so. Often a formulator’s first reaction to taste masking is to add a “flavor” to the formulation to mask the bitterness. This approach to taste making is not usually successful because of differences in the physiology of taste and
By: Jeff Worthington – Senopsys President and Founder Many drug actives are bitter or have other aversive attributes that require effective taste masking. Senopsys penned an article for Contract Pharma that describes the framework for developing palatable drug products advanced by the AAPS Pediatric Formulations Task Force. The framework is a decision-tree that identifies the
By: David Tisi – Senopsys Technical Director What is Flavor? We can trace the origins of many dosage forms and pharmaceutical technologies back to the food industry – and today we consider it a rich source for approaches, tools and methods that pharmaceutical scientists can adapt to develop palatable drug products. How do we define