FRUIT - VEGETABLE PULP TASTE MASKING GRANULES
Fruit pulp is the most basic product created by the processing of fresh fruit. It contains both the juice and the pulp, which is the stringy fibre which is often removed from fruit juice. Fruit pulps can be processed and stored for long periods of time without losing their colour, flavour or texture. Pulp is the fibrous byproduct leftover after extracting the juice from fresh fruits and vegetables. Technically it's called pomace. Personally, we like to call it pulp.
PARTICLE SIZE
◉ Taste masked of Powder, Beads, Beadlets, Spheres, Granules, Pellets particle
◉ Size: 12/14#,14/18#,18/20#,16/20#,14/20#,20/30#,30/60#
◉ Aperture Micron: 1680-1410 µm, 1410-1000 µm,1000-841 µm,1190-841 µm,841-595 µm, 595-250 µm,250-75 µm
IUPAC NAME
◉ Phyllanthus emblica
DRUG CLASSIFICATION
◉ Dicotyledons
THERAPEUTIC ACTION
◉
FRUITS: used as mild laxative. as well as cardiac conditions and stomach problems such as acid reflux, used for fever, root as a diuretic, add flavor, texture, and moisture to pancakes, Fiber helps regulate the body's use of sugars, helping to keep hunger, Add interest to smoothies, Make flavored ice cubes
VEGETABLES: Soup Broth, Vegan Basil Pesto, Raw Pulp Crackers, Carrot Cake Cupcakes and Other
BENEFITS OF FRUIT - VEGETABLE PULP
- Adding a combination of sweeteners (sucralose, aspartame)
- Flavors (orange, mint) to mask the unpleasant taste of low to moderately bitter actives
- Taste masking increases drug acceptability and medication adherence in pediatric, geriatric, and other special patient populations
- Content uniformity with an excellent taste masking
- Reduce aversive sensory attributes
- To increases of bioavailability
- To alter drug release
- To produce a targeted drug delivery
- To decreases evaporation rate of core material
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