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Medication Flavoring Practicum in Pharmacy Technician Introduction › Successfully flavoring a medication is a critical step in the process of properly preparing a prescription, especially when the taste of a particular drug is such that it will not be tolerated by the patient when administered orally. Psychological Impact › Although no therapeutic benefit is evident, using the proper coloring and flavoring for medicinal substances is psychologically important. › A medication that is disagreeable in either appearance, texture, or taste can be made more attractive and palatable by adding the appropriate flavoring, sweetening, or coloring agent. Sensory Roles in Flavoring › Taste, smell, sight, touch, and even sound are complex experiences that may influence the flavor sensation. › Individuals are more sensitive to the aroma of a preparation than the actual taste. › Elderly may need extra flavor to achieve desired result. › Females tend to be more sensitive to smell than males. › Certain diseases or treatments will alter a patients ability to taste and smell. Sensory Roles in Flavoring › Sight and sound play an important role in flavor experience when certain reflexes become conditioned through association. › Example Pavolov’s Dog. › The color of a preparation and flavor should coincide. › For example, Cherry flavoring should be paired with red coloring, Grape with purple. Flavoring Considerations › Be aware of any allergies or sensitivities a patient may have to a particular ingredient, such as chocolate, peanuts, or preservatives and dyes. › Know the patients likes and dislikes. › Children have more taste buds than adults and are more sensitive to taste. › Infants and children tend to prefer tastes that are sweet and do not respond well to bitter. › Appropriate flavor choices for children include: raspberry, bubblegum, marshmallow, berry, and vanilla. Flavoring Considerations › Adults are usually more tolerate of a bitter flavor, so with extremely bitter drugs, a flavoring agent such as coffee, chocolate, cherry, grapefruit, or mint is acceptable. › Other factors to be considered include: – – – – Stability Solubility pH Physical Properties › Aqueous solutions should be flavored with water miscible flavors, whereas oil preparations will require and oil-based flavoring. Four Taste Types › There are 4 Basic Taste Experiences: 1. 2. 3. 4. Sour Sweet Bitter Salty › Each taste type is experienced in a specific area of the tongue that contains taste buds with specialized functions. › Sweet, Salty, and Sour taste receptors are in a region just inside the outer edge of the tongue. › Salty and Sour receptors are located in a small region toward the back of the tongue. › Sour-only is located in the center of the tongue. › There is an area toward the center and front of the tongue where no sensation of taste is experienced. Tastes Needing Flavoring 1. Salty Taste – best hidden in a cinnamon syrup. 2. Bitter Taste – cocoa syrup is usually the best choice for covering bitter drugs, followed by cinnamon syrup or citrus syrup. 3. Sour Taste – Raspberry syrup and other fruit syrups are effective in covering the taste of sour substances. 4. Oily Taste – can be disguised by using peppermint or wintergreen. • Simply adding a flavoring or coloring agent will not guarantee that a bad tasting drug will taste good. Flavoring Techniques › Every formula that requires flavoring should be analyzed individually. › Five Basic Flavoring Techniques: 1. Blending – uses a flavor that will blend with the drug taste. • Citrus blends with sour tastes • Bitter can be blended with salty, sweet, and sour • Salt reduces bitterness and sourness and increases sweetness. 2. Overshadowing- involves the use of a flavor with a stronger intensity that the original product. • Example: wintergreen 3. Chemical Methods- include absorbing the drug with an ingredient that eliminates the taste of the offensive drug. Flavoring Techniques 4. Physical Method- include the formulation of insoluble ingredients into a suspension; emulsification of oils. • When the offensive tasting ingredient is placed in the oil phase and the flavoring agent is placed in the aqueous phase. 5. Physiological Method – involve using an additive such as menthol, peppermint or a spice to anesthetize the taste buds within the tongue. • These flavor products will reduce the sensitivity of the taste buds to bitterness. Sweeteners › A sweetening agent must be using in order for the preparation to be palatable. › Flavoring agents are not sweet; they are more bitter. › Common sweeteners include: sucrose, dextrose, corn syrup, sorbitol, and mannitol. › It is important to know their physical properties, such as aftertaste, temperature sensitivity, pH, and sweetening ability. › The amount required should be calculated accordingly. Coloring › Proper color is equally important. › It is not necessary to color a product. › If a coloring agent is used it should match the flavor of the product. › Allergies to dyes should be confirmed beforehand. › There are dye-free coloring agents.