Palatability and Preference of Gummi Formulations with Various Pharmaceutical Characteristics

• Published in: Chemical and Pharmaceutical Bulletin Vol. 66; no. 4; pp. 452 - 457
• Main Authors: Fumiaki Nakagakia, b, Shinya Uchidaa, Shimako Tanakaa, Noriyuki Namikia
• Format: Journal Article
• Language: Japanese
• Published: Pharmaceutical Society of Japan 01.04.2018
• ISSN: 0009-2363; 1347-5223

This study aimed to elucidate the appropriate physical characteristics that are clinically acceptable for gummi formulations. We prepared 11 placebo gummi formulations containing different amounts of gelatin and water and evaluated their penetration and restitution using a penetrometer and rheometer, respectively. Clinical sensory tests in 16 healthy volunteers (age, 23.4+-0.9 years, mean +- standard deviation) were conducted on the placebo gummi formulations using the visual analog scale (VAS) score to evaluate elasticity, hardness, and overall palatability, with a 5-point rating scale of preference. The penetration increased with decreasing amounts of gelatin or increasing amounts of water in the gummi formulations. Similarly, the VAS score of elasticity and hardness from the clinical sensory tests increased with increasing amounts of gelatin but decreased with increasing amounts of water. The relationship between the penetration and VAS scores of elasticity and hardness revealed good linear correlations. This suggests that the penetration was well reflected by the hardness results of the clinical VAS scores. The overall palatability evaluated using the VAS score increased until the penetration was 10 mm and then plateaued at >10 mm penetration. The 5-point rating score for preference revealed that >50% of volunteers "prefer" the gummi formulations with penetration values of 9.8 to 13.5 mm. These results suggest that gummi formulations likely have an appropriate window of hardness. Furthermore, appropriate gummi formulations with clinically preferred physical characteristics could be prepared by adjusting the amount of gelatin and water and measuring their penetration.