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

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...

AI Technical Summary

Problems solved by technology

However, in practical applications, for some bitter, astringent or sour products, the ideal taste correction effect cannot be achieved.