Does anyone know about the taste-masking of oleoresins?

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Shalini Arya

you may go for the encapsulation using spray drying.

Shuaib Khan

@Shalini....

Yes agreed....But if we see industrial applicability spray drying is not a method of choice...

Techniques like taste masking, fusing flavors are a better choice. Any suggestion on this?

Raja Rajeswari Kamisetti

A Mixture of low and high moldability sacharides offer good tableting properties with all advantages of fast dissolving tablets and taste masking as well using simple conventional granulation methods. U can use oligosaccharides in combination with the existing taste maskers.