Taste improvement

Taste improvement is quite an important aspect of drug modification, especially in pediatric medicine. The extremely bitter taste of some antibiotics, such as clindamycin (3.36) or chloramphenicol (3.37), can be masked successfully by preparing esters or pamoate salts of these drugs, which are very insoluble and therefore have no taste. 

Soft drinks fonnulators today have a greater choice of bulk and intense sweeteners than ever before. Optimisation of die taste profile of drinks containing sweeteners has improved significantly over the last 20 years. This may limit the opportunities for some of the newer sweeteners, as additional taste improvement will be incremental, compared with the substantial taste improvements seen in the early 1980s, when several new sweeteners were approved. 

Many taste-improving substances (Table 14.4.5) can be a cause of undesirable responses or allergenic reactions, although such cases are rare. 

Taste acceptability is a particular issue with oral liquid dosage forms, lozenges, and chewable tablets. The problem may be overcome by the preparation of poorly soluble salts. Thus the bitterness of erythromycin and of bacitracin may be ameliorated by use of the estolate (lauryl sulfate) and zinc salts, respectively. Propoxaphene may be taste masked by forming the napsylate, the solubility of which may be further reduced and the taste improved by adding a common-ion salt such as sodium or calcium napsylate. 

Carboxymethyl)starch causes diarrhea in experimental rats, and this effect increases with the DS of the product. 0-(Carboxymethyl)amylose is more laxative than 0-(carboxymethyl)amylopectin.1127 Despite this result, (car-boxymethyl)starch has been proposed as a texture and taste improver for ice cream.1128 1129 Aluminum salts of this material have been patented as antiulcer preparations.679 A syrup conatining 0-(carboxymethyl)starch the treatment of respiratory ailments was patented.797 Glyceryl starch was reported as a component of protective ointments.1130... 

The process for taste improvement of extracts from leaves of... 

The process of taste improvement of beverages containing sweetness with... 

A naproxen oral suspension (Table 5.13) is an example for using tragacanth as a thickening agent. It is combined with sucrose and for taste improvement sodium chloride is added. 

For taste improvement some general principles can be applied ... 

The taste improvement due to ascorbic acid depends on several factors. The first is the type of wine. Ascorbic acid is of little interest in the case of wines made from certain varieties or very evolved wines—for example, barrel-aged wines oxidized white wines, botrytized sweet wine, and fine red wines. On the contrary, it improves the stability of fresh and fruity wines (generally young wines), having conserved their varietal aromas. 

The use of additives in food production is mandatory since it can improve the taste, odor, and color of the products. Food additives, such as preservatives, are classified on the basis of their functional use. A preservative is defined as a substance which when added to food is capable to inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food (Manual of Methods of Analysis of Foods-Food Additives, 2012). Notable preservatives are acetic acid and acetate salts, which are used in food production as a taste improver. 

The levels of endopeptidases and aminopeptidases contributing to the production of peptides and free amino acids are thought to influence meat taste improvement during postmortem aging. 

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