Isolation of aseptic processes is not a new technology. Rigid stainless-steel isolators have been available...
The aim of this study was to investigate the taste-masking capacity of different maltodextrin qualities compared with a known taste-masking substance by using an electronic taste sensing system.
Hydroxypropyl-ß-cyclodextrin (Kleptose HPB oral grade) and maltodextrins Kleptose linecaps 17, Glucidex 12D, Glucidex 19D, all provided by Roquette Frères (Lestrem, France), were chosen to examine their taste masking capacity on diphenhydramine hydrochloride (Fagron, Barsbüttel, Germany) an antihistaminic drug, and ibuprofen sodium (Sigma Aldrich, Steinheim, Germany), an anti-inflammatory analgetic.
Drugs and excipients were mixed and dissolved in 100ml of demineralised water and stirred for 24 hours before electronic taste measurement was performed. All measurements were performed by the Insent® Electronic Taste Sensing System TS-5000Z (Atsugi-Chi, Japan).
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