Taste-Masking

How Carrageenan and Ion Exchange Resins Lead to More Tasteful Gummies
By Drew Mound, Application Development & Innovation Scientist, DuPont Nutrition & Biosciences; Amie Gehris, Technical Sales Representative, DuPont Nutrition & Biosciences.

Gummy offerings have seen rapid growth in the pharma industry over the last several years as consumers seek a more enjoyable experience from their vitamins and medications. The spike in popularity isn’t surprising, as the candy-like appearance and texture of a gummy may provide a level of familiarity not normally associated with the clinical affair of patient compliance.

Meanwhile, an increasing percentage of the population has begun to identify itself as vegan or vegetarian. As their collective understanding of ingredients grows, more and more consumers are actively scanning pharmaceutical labels for vegetarian options. Manufacturers seeking to comply with shifting market needs must incorporate vegetarian solutions into their products to appeal to an ever-growing population set.

Savvy formulators will recognize that these trends intersect to create an exciting opportunity: vegetarian gummies.

Unexpected animal products
It may surprise readers outside of the industry to learn that gummies are traditionally made with gelatin, a nearly tasteless substance made by boiling down the skin, cartilage and bones of livestock. Gelatin is safe to consume and can even be nutritious depending on the quality of the source, containing a robust amino acid profile. But for the growing vegan and vegetarian populations among us, its inclusion in gummy recipes is undesirable (and unethical).

Formulating vegetarian gummies presents a number of daunting sensory challenges, including the taste of the active pharmaceutical ingredient (API), the taste of the dosage form and the overall mouthfeel—all of these components need to appeal to the consumer to ensure compliance.

The seaweed solution
At DuPont Nutrition & Biosciences, we’ve found that carrageenan—a widely used food ingredient derived from red seaweed—enables formulators to make vegan, non-GMO gummies with excellent mouthfeel, which helps them appeal to the largest possible consumer base. Humans have safely consumed carrageenan for hundreds of years as a natural thickener and gelling agent in a wide array of products, from ice cream and yogurt, to nut milks and baby formula. The cultivation of carrageenan-producing seaweeds is also sustainable, preserving the health and biodiversity of the ocean, while employing tens of thousands of family farmers around the world.

DuPont’s proprietary form of carrageenan is known as Gelcarin®, a plant-based alternative to gelatin that’s typically used in the production of gummies. Gelcarin® technology is easy to use, versatile and proven effective. It maintains structural integrity under high temperatures and can deliver a pure, superior quality product, time after time. It also enables formulators to put non-GMO, vegan, vegetarian, Halal, Kosher and ‘clean label’ designations on their labeling.

Bitterness is cancelled
As for concealing the bitter APIs within the gummy during the residence time in the mouth, we’ve known that ion exchange resins act as an ideal taste-making agent and have incorporated them successfully into the carrageenan gummy matrix. Ion exchange resins are non-GMO polymers capable of exchanging ions with an API in solution, or in an in situ blend, that successfully loads the API onto the resin thus taste masking the bitterness. In pharmaceutical applications, this functionality can be used to create a safe, pleasant tasting final formulations.

DuPont’s ion exchange resins are well-known and globally recognized excipients with a long history of safe use in taste-masking applications. Our portfolio of resins includes AMBERLITE™ IRP69 (Sodium Polystyrene Sulfonate), AMBERLITE™ IRP64 (Polacrilex Resin), AMBERLITE™ RP88 (Polacrilin Potassium) and DUOLITE™ A143 (Cholestyramine Resin). 

Connecting the dots
At DuPont, we can troubleshoot key issues like taste and vegetarian options because we’re able to draw from a rich history of pioneering product development. The intersection of taste-masking and vegetarian ingredients is just one example of DuPont’s forward-thinking strategy for navigating today’s market. Our comprehensive portfolio and extensive technical staff put us in a unique position to create innovative solutions that enable manufacturers to solve the most complex problems facing the industry.

For more insights from Drew Mound and Amie Gehris on this topic, attend the poster presentation entitled, “Taste Masking Bitter Drugs with Ion Exchange Resins in Carrageenan-Based Gummies” at AAPS PharmSci 360 or visit www.pharma.dupont.com.

 
 
 

Related Applications

Thumb_Excipients_AbuseDeterrence.jpg
Dow’s excipients for drug abuse deterrence applications provide tamper resistant properties.
Thumb_Excipients_APIStability.jpg
Dow offers solutions to protect APIs from environmental conditions and increase the stability of a drug’s long-term quality, efficacy and safety
yellow_capsules_shutterstock_56239201_3_Card_Layout.png
Utilizing a novel patented process (alginate) this technology provides a unique seamless, enteric, vegetarian alternative to gelatin soft capsules in one unit process for pharmaceutical and nutraceutical applications.
mother_and_daughter_shutterstock_15995386_3Card_Layout.png
Alginate-based impressions are attractive as orthodontic study models for a variety of reasons. These are fast setting at room temperature, easy to prepare, and very cost effective.
shutterstock_562215688_3_cart_Layout.png
An enteric coating resists disintegration in the low pH of the stomach and is dissolved in the neutral pH environment of the intestine
iStock-179133772.png
Suspensions are pharmaceutically stable dispersions of an insoluble or sparingly-soluble drug in a liquid vehicle, usually an aqueous solution. They can be ready-to-use or reconstitutable, where the drug is mixed with other ingredients in the dry state and reconstituted with water at the time of dispensing to the patient.
shutterstock_564214432_3_cart_Layout.png
Use of Avicel® DG dramatically increases tablet hardness, improves yields and provides good flow and a robust ribbon during the initial compaction phase
shutterstock_373422979_3_cart_Layout.png
Dow’s excipients for controlled or modified release tablet and capsule formulations.
4.2.10_Thumb_nasal_delivery.jpg
Dow’s excipients for the nasal administration of pharmaceuticals.
iStock-582280216.png
Chewable tablets as a dosage form are growing in popularity. Palatable chewable tablets offer convenience for customers, broaden the applicability of formulations to pediatric or geriatric markets, and increase patient compliance
Thumb_Excipients_RheologyModifier.jpg
Rheology modifier, dosage form, liquid dosage forms, semi-solid formulations, thickeners, topical applications, thickening agent, Dow, Dow Pharma Solutions, METHOCEL, WALOCEL
Thumb_Excipients_SolubilityEnhancement.jpg
Dow’s portfolio of solubility enhancing excipients for drug compounds with low aqueous solubility.
4.2.3_Thumb_tabelt_coating.jpg
Dow’s excipients for film tablet coatings are tough, printable, economical and highly consistent.
iStock-467924581.png
Topical formulations enable local delivery of a drug to a specific site of action without systemic exposure and may be creams, gels, or sprays.

Get Started

DuPont cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in chosen customer systems primarily hosted in the United States. This information will be used by DuPont, its affiliates, partners, and selected third parties in other countries to provide you with the product or service information requested. To learn more, please visit www.privacy.dupont.com. By providing your personal information, you agree to the terms and conditions of this Privacy Statement.

 
 
 
/content/dupont/amer/us/en/nutrition-biosciences/references/contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/corporate-contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/subscribe.html