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Review Article Open Access
Taste is an important parameter governing compliance. Several of the oral pharmaceuticals, numerous food and beverage products and bulking agents, have unpleasant bitter-tasting components. In numerous cases, the bitter taste modality is an undesirable trait of the product or formulations and can considerably affect its acceptability by consumers. Bitter characteristics found in such systems have been eliminated or minimized by various known processes, but no universally applicable technology for bitterness inhibition has ever been recognized. The desire for improved palatability of these products has prompted the development of numerous formulations with improved performance and acceptability. This article discusses the recent approaches and methodologies for bitterness reduction for oral pharmaceuticals.
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Author(s): Amita Nanda R Kandarapu S Garg