colouring + flavouring of pharmaceuticals

Question 1

Why are pharmaceutical preparations coloured?

Answer 1

1) to mask unpleasant appearance
2) to increase patient acceptability
3) to prepare products of consistent colour
4) to aid identification
5) to give warning
6) to enhance flavour by association

Question 2

Give some examples of natural colourants obtained from plants.

Answer 2

1) anthrocyanins
2) carotenoids
3) chlorophylls
4) saffron
5) beetroot
6) cochineal
7) caramel

Question 3

Do mineral pigments have low or high water solubility?

Answer 3

low

Question 4

coal tar dyes

Answer 4

synthetic organic dyes

Question 5

What form are lakes used for?

Answer 5

tabletting

Question 6

Are lakes soluble or insoluble in water?

Answer 6

insoluble

Question 7

How are colouring agents classified in Europe?

Answer 7

E numbers 100-180

Question 8

How are colouring agents classified in America?

Answer 8

FD & C numbers

Question 9

FD & C

Answer 9

Food, Drugs, and Cosmetics

Question 10

What problems are associated with colouring agents?

Answer 10

1) allergies
2) hyperactivity
3) suspected carcinogenic/teratogenicity
4) confusion of medicine with body fluid

Question 11

Why are pharmaceutical preparations flavoured?

Answer 11

1) to mask unpleasant taste
2) to enhance bland taste
3) to make medicine more palatable for children

Question 12

What are the constraints in the flavouring process?

Answer 12

1) formulation type
2) pH
3) clarity
4) stability/compatibility
5) intended market
6) dosage schedule

Question 13

What flavours do children prefer?

Answer 13

sweet / fruity

Question 14

What flavours do adults prefer?

Answer 14

acidic / mint

Question 15

What flavours do the elderly prefer?

Answer 15

liquorice / wine / mint

Question 16

What flavours can be used to mask saltiness?

Answer 16

liquorice / citric acid / butterscotch / cinnamon

Question 17

What flavours can be used to mask bitterness?

Answer 17

anise / chocolate / mint / passion fruit

Question 18

What flavours can be used to mask sweetness?

Answer 18

vanilla / berries

Question 19

What flavours can be used to mask sourness/acidity?

Answer 19

citrus fruits / liquorice / raspberry

Question 20

What flavours can be used to mask oiliness?

Answer 20

rhubarb / peppermint /oil of wintergreen

Question 21

What flavours are associated with antacids?

Answer 21

mint / peppermint

Question 22

What flavours are associated with cough remedies?

Answer 22

cherry / anise

Question 23

What flavours are associated with cold remedies?

Answer 23

lemon / menthol / honey

Question 24

What forms are flavouring agents available in?

Answer 24

1) juices
2) extracts
3) spirits
4) syrups
5) tinctures
6) aromatic waters
7) volatile aromatic oils

Question 25

What are the 2 types of sweetening agents?

Answer 25

1) natural

2) synthetic/artificial

Question 26

What are the advantages of sucrose?

Answer 26

1) colourless
2) very soluble in water
3) stable over a wide pH range (4-8)
4) can be used as a viscosity-raising agent
5) masks the taste of some salty/bitter drugs
6) soothing effect on inflamed mucous membranes
7) cheap

Question 27

What are the disadvantages of sucrose?

Answer 27

1) digested by mouth bacteria to produce acidic by-products which cause dental decay
2) contributes to overall calorie consumption
3) can contribute to high blood glucose levels in diabetics

Question 28

Give some examples of natural sweeteners.

Answer 28

1) sucrose
2) sorbitol
3) mannitol
4) glycerol

Question 29

What can the over-consumption of sorbitol lead to?

Answer 29

flatulence and diarrhoea

Question 30

Give some examples of artificial sweeteners?

Answer 30

1) acesulfame potassium
2) aspartame
3) saccharin
4) thaumatin
5) isomalt
6) stevioside
7) neohespereridine dihydrocalone (Neo-DHC)