Abstract

The diversity of the chemical structures and physicochemical properties of pharmaceuticals presents significant challenges to developing acceptable flavored products for patients. A pleasant flavor is important to the success of a product in the marketplace. This discussion focuses on the following common flavor enhancers: Citric Acid USP, Ethyl Maltol, Ethyl Vanillin NF, Fructose USP, Fumaric Acid NF, Malic Acid NF, Maltol, Menthol USP, Monosodium Glutamate NF, Sodium Chloride USP, Stevia, Tartaric Acid NF and Vanillin NF. A table provides information about selected physicochemical properties of flavor enhancers.

Related Keywords

• Citric acid, USP, as flavor enhancer
• Ethyl maltol, as flavor enhancer
• Ethyl vanillin, NF, as flavor enhancer
• Flavor-enhancing agents, physicochemical properties of
• Fructose, USP, as flavor enhancer
• Fumaric acid, NF, as flavor enhancer
• Malic acid, NF, as flavor enhancer
• Maltol, as flavor enhancer
• Menthol, USP, as flavor enhancer
• Monosodium glutamate, NF, as flavor enhancer
• Sodium chloride, USP, as flavor enhancer
• Stevia, as flavor enhancer
• Tartaric acid, NF, as flavor enhancer
• Vanillin, NF, as flavor enhancer

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