| abstract |
Masking the taste of bitter pharmaceuticals in dispersible compositions is difficult. A novel formulation for dispersible compositions has been found where the bitterness of active ingredients is reduced and the amount of lipid in the formulation is minimised thereby reducing the retardation affect lipids have on release of the active ingredient from the composition. The invention is particularly relevant to basic bitter tasting pharmaceuticals such as macrolide antibiotics, especially erythromycin, roxithromycin, azithromycin, and clarithromycin. |