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Tecnología para enmascarar sabores destinada a los sectores farmacéutico, nutracéutico y veterinario

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TONL20140813001
Publicado:
06/02/2015
Caducidad:
19/08/2015
Resumen:
Una pyme holandesa ha desarrollado una tecnología para enmascarar sabores basada en la aplicación de un complejo específico de agentes enmascarantes del sabor sin recubrimiento y agentes espesantes. El objetivo es enmascarar el sabor de medicamentos para mejorar la palatabilidad de forma segura. La tecnología encuentra aplicación en los sectores farmacéutico, nutracéutico y veterinario. La principal ventaja de la tecnología es que permite enmascarar el sabor en vez de añadir aromas a compuestos de sabor desagradable para el paciente. La empresa busca socios industriales interesados en desarrollar conjuntamente aplicaciones de la tecnología.


Details

Tittle:
Taste masking technology for the pharmaceutical, nutraceutical and veterinary sector
Summary:
A Dutch SME has developed a taste masking technology based on the application of a specific complex of uncoated flavour masking agents and viscosity enhancing agents. Taste masking of drugs is intended to enhance therapy compliance and to safely increase product palatability for patients. The technology finds applications in the pharmaceutical, nutraceutical and veterinary sector. The company is looking for industrial partners for joint development of customized taste masking applications.
Description:
The technology offered by the Dutch company is suitable for integration in various solid and aqueous based pharmaceutical oral dosage forms including orally disintegrating tablets, prompt or controlled release dosage forms, solutions/suspensions and is particularly suitable in combination with the company's instant powder technology. The company aims to provide taste masking for unpleasant (bitter) taste accents in two subsequent phases after administration of the liquid or solid dosage forms, e.g. the onset and after-taste and can be made suitable to counteract typical throat-burning effects induced by certain active ingredients.

The technology utilizes a flavour-accent-fitted extension process that in essence is custom-made to interrelate with the negative taste characteristics of drugs. This basic synergy process instigates deception of the taste receptors in the mouth and is further enhanced with the proper selection of flavouring agents to achieve optimal taste performance. In addition, the basic synergy process can be supported by the application of viscosity enhancing agents which increase the taste quality and mouth feel.

The process of taste masking with this technology involves initial and extensive taste profiling of the poor flavouring properties of the original product, organoleptic of the required taste masking compounds, and integration of the required compounds in the original product.

The technology has been tested and applied in various pharmaceutical solid and liquid products for oral application, for example;
· Acetylcysteine syrup
· Gabapentine 1200mg solution
· Azithromycin 200mg/5ml suspension
· Roxythromicin 50mg/ml suspension
· Paracetamol 125mg/10ml suspension (children)
· Paracetamol 500mg/Vitamine C 50mg (hot drink)
· Ibuprofen 400mg/15ml suspension
· Ibuprofen 200mg fast dissolving powder for on the tongue
The company is looking for industrial partners active in the pharmaceutical, nutraceutical or veterinary sector with an interest in or need for improvement of taste of the client's current or new products.

In addition to joint development or licensing the technology for specific applications, products or territories the company also offers expertise support in the client's formulation process.

Advantages and Innovations:
The main innovation and advantage of the offer lies in the fact that this technology allows proper taste masking instead of just adding flavour to a compound which will remain unpleasant for the patient or consumer. Also, the technology allows taste masking of drugs thereby enhancing therapy compliance and safely increasing product palatability for patients.

This technology not only achieves compensation of taste but total taste masking of the poor flavour of the original component or active ingredient. The taste masking technology anticipates on physiological and cultural differences in perceiving taste of a medicinal the product. In this respect influence and effect of odor-taste combinations can also be taken into account when preferred.

The technology exists as a platform technology which is suitable for custom- made product development or product improvement of existing products. Potential domains of application include the pharmaceutical, oncology reconvalecense market, as well as nutraceuticals and diagnostic contrast agents.
Stage of Development:
Already on the market
IPs:
Secret Know-how

Partner sought

Type and Role of Partner Sought:
- Type of partner sought: Industry

- Specific area of activity of the partner: Pharmaceutical/ Nutraceutical and Functional Food sector as well as the veterinary market.

- Task to be performed: The partner sought is interested in implementation of the offered technology in new or existing product lines.

Client

Type and Size of Client:
Industry SME <= 10
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
Dutch
English

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
06001003 Citología, cancerología, oncología
06001002 Investigaciones clínicas, ensayos
06001015 Productos farmacéuticos / medicamentos
08001005 Tecnología de alimentos