Taste-masking technology by taking milk powder as taste-masking agent and application thereof

A technology of a taste masking agent and milk powder, which is applied to mask the bitterness and/or astringency of oral or buccal preparations, and is used in the preparation of buccal or oral preparations. , the effect of reducing side effects and simple production process

Inactive Publication Date: 2010-11-17
刘凤鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in practical applications, for some bitter, astringent ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The impact of the addition of embodiment 1-milk powder on taste-masking effect:

[0031] Raw materials: tea extract (containing 29% caffeine and 65% tea polyphenols), whole milk powder, white sugar.

[0032] Method: Take 150 grams of tea extract, eight parts in total, add 0 grams, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams of whole milk powder respectively, and mix evenly. Add 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 grams of white sugar respectively, mix well, dry granulate, shape with a tablet machine, tablet weight 1 gram, reserve taste .

[0033] Results: The bitterness and astringency of the whole milk powder 0g group was very heavy, which was unacceptable to most people; the bitterness and astringency of the whole milk powder 50g, 100g, and 300g were gradually reduced, and the whole milk powder 500g group was sweet and bitter, mainly sweet. No obvious astringency: 800g, 1000g and 1500g ...

Embodiment 2

[0034] Taste-masking effect of embodiment 2-milk powder on sourness:

[0035] Raw materials: tartaric acid (food grade), whole milk powder, white sugar.

[0036] Method: Take 150 grams of tartaric acid, eight parts in total, add 0 grams, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams of whole milk powder respectively, and mix evenly. Add 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 grams of white sugar respectively, mix well, dry granulate, shape with a tablet machine, tablet weight 1 gram, reserve taste .

[0037] Results: The sour taste of the whole milk powder 0g group was very heavy, which was unacceptable to most people; the sour taste of the whole milk powder 50g, 100g, 300g, and 500g was gradually reduced, and the whole milk powder group of 800g was sweet and sour, mainly sweet ; Whole milk powder 1000g, 1500g groups are mainly sweet, slightly sour and have a milk flavor. It shows that milk powder c...

Embodiment 3

[0038] The taste-masking effect of embodiment 3-milk powder to bitterness:

[0039] Raw materials: tea caffeine, whole milk powder, white sugar.

[0040] Method: Take 50 grams of tea caffeine, eight parts in total, add 0 grams, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams of whole milk powder respectively, and mix evenly. Add 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 grams of white sugar respectively, mix well, dry granulate, shape with a tablet machine, tablet weight 1 gram, reserve taste .

[0041] Results: The bitterness of the whole milk powder 0g group was very heavy, and most people could not accept it; the bitterness of the whole milk powder 50g, 100g, and 300g gradually decreased, and the bitterness of the whole milk powder 500g group was not obvious; the whole milk powder 800g, 1000g 1. The 1500g group is dominated by milk flavor. It shows that the milk powder has the obvious effect of maskin...

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PUM

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Abstract

The invention discloses a taste-masking technology by taking milk powder as a taste-masking agent and application thereof. In the technology, the milk powder serves as a raw material, is directly mixed with a material of which the taste is to be masked and is dispersed uniformly, so that unpleasant tastes, such as bitterness, astringent taste and the like, of the material of which the taste is to be masked can be eliminated effectively. The taste-masking agent contributes to preparing various oral preparations which take various materials with the bitterness, the astringent taste and sourness as raw materials, and has a good practical value and a good market prospect.

Description

[0001] [Technical field] The present invention relates to a taste-masking technology using milk powder as a taste-masking agent, especially for masking the bitter and / or astringent taste of oral or oral preparations and its application in the preparation of oral or oral preparations application. [Background technique] [0002] When developing oral pharmaceutical preparations, foods, and health foods, their taste, smell, and mouthfeel all directly affect people's compliance with use, and are an important factor for the success of product development. Substances commonly used to reduce or remove unpleasantly perceived tastes in oral products are called taste-masking agents. Adding flavorings or coating ingredients to reduce contact with taste buds are the most common methods. [0003] Sour, sweet, bitter, spicy, salty, and astringent are the most common taste sensations, among which sour, bitter, and astringent are common taste sensations that bring people unpleasant feelings i...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 刘凤鸣
Owner 刘凤鸣
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