Human sensory testing of loperamide hydrochloride preparations for children to improve their palatability

Author : Yutaka Inoue, Shunichi Funato, Rina Suzuki, Yuki Morita, Isamu Murata and Ikuo Kanamoto

The purpose of the present study was to evaluate taste by a human sensory test and the physicochemical properties of loperamide hydrochloride preparations for children (Preparations A, B, and C). Evaluation of bitterness revealed significantly differences between preparation C and preparation A or B. In contrast, the results of solubility and palatability with a human sensory test revealed differences between preparation A and preparation C. Measurement of sugar content revealed that the preparations all had equivalent sugar content. Measurement of particle size distribution and scanning electron microscopy revealed differences in the particle size and particle surface morphology for each preparation. A dissolution test revealed that Preparation Chad a briefer period prior to dissolution than the other preparations. The taste and palatability of a preparation were presumably the result of differences in the rate of dissolution of the principal agent, types of additives, and the process by which a preparation is manufactured. In other words, the characteristics of each preparation were revealed by evaluation of their physical properties and human sensory test

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