Taste masking temperature

As noted by Jashnani and Byron (1996), in formulation terms, it is always worth optimising the salt form. In this study, the performance comparisons of dry powder aerosol generation in different environments were determined for the sulphate, adipate (diethanolate) and stearate salts of albuterol. Overall, the stearate emptied and aerosolized best from the inhaler and showed the least sensitivity to environmental factors such as temperature and humidity. Another use of low solubility salts is to mask the taste of those compounds with unpleasant taste when delivered by DPI (or pMDI for that matter). By lowering the solubility, and hence dissolution rate, the taste can often be effectively eliminated. 

Very often, aroma molecules are hydrophobic oils. Their characteristic taste or smell may be pleasant, strong (if pure), or not, and may need to be modified, masked, and diluted. The aroma will be used in association with other substances, in an environment which may be a liquid, a paste, a solid, a gas, submitted to different usage conditions (temperature, pH), according to the final... 

Since stearic acid is a solid that is virtually insoluble in saliva, this lipid is predicted to yield a minimal taste response when compared to long-chain fatty acids that are oils at physiological temperature. Saturated fats such as stearic acid produce insoluble mixtures in water that may cause both a tactile and a chemosensory response. However, hydrophobic chemosensory stimuli can be presented to subjects as complex emulsions of gum acacia, EDTA, water, and mineral oil that mask the viscosity of fatty acid stimuli [2,4,21,22, 77]. These emulsions may trigger a tactile response on the tongue surface, and may show heterogeneity in the distribution and amoimts of fatty acid that are suspended in the emulsion. 

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