Skip to content
RGLAX PHARMARglax Coat

RT-114

Taste mask for Azithromycin and Ofloxacin

Ready-mix taste mask for bitter actives in oral suspension.

Application

Ready-mix taste mask formulated for Azithromycin and Ofloxacin suspensions. It masks the taste and odour of the active through a solid dispersion approach rather than flavour loading on its own.

Formulated for

  • Azithromycin suspension
  • Ofloxacin suspension

How it runs

Blended into the suspension formulation rather than sprayed, so there are no coating parameters to set. The checks that matter are a taste panel and assay, run together, since a blend that tastes right but assays low has not solved the problem.

Build-up and solids are fixed at trial.

Part of the Ready-Mix Taste Mask range.

Product code
RT-114
Coating system
Ready-Mix Taste Mask
Process base
Dry blend
Finish
Taste masked granule or powder
Supply form
Ready-mix, dispersed on site

How the coat sits on the tablet

Taste mask in the formulationSolid dispersion, not a coatTablet coreNo coat appliedCross-section, not to scale
A taste mask is blended into the suspension formulation rather than sprayed onto anything, so there are no coating parameters to set. The controls are a taste panel and assay, run together.

Common questions about RT-114

Which suspensions is RT-114 formulated for?

Azithromycin and Ofloxacin suspensions. It masks the taste and odour of the active through a solid dispersion approach rather than flavour loading on its own.

How is it checked?

A taste panel and assay, run together. A blend that tastes right but assays low has not solved the problem.

Can RT-114 be used for actives other than Azithromycin and Ofloxacin?

RT-114 is formulated for those two suspensions. Another bitter active needs a grade developed against it, the same way AC-8 is formulated against a specific core rather than taken off the standard list.

Is it applied through a coater?

No. It is blended into the suspension formulation, so there are no pan speeds or bed temperatures to set. The controls that matter are the taste panel and the assay.