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'Oral disintegration' involves a technology where solid products dissolve quickly in the mouth upon contact with saliva. From functional powder sticks to popping candy, products designed to dissolve on the tongue offer a convenient and enjoyable way to ingest a variety of nutrients and flavours. The benefits of this technology include ease of use, rapid absorption and versatility, making it especially advantageous for children, the elderly and those with busy lifestyles. FoodBev explores.
Oral disintegration products (ODPs) are those designed to dissolve rapidly in the mouth without needing water or chewing. This technology relies on precise formulation to ensure quick breakdown upon contact with saliva, facilitating the convenient and effective delivery of nutrients and flavours.
This approach enhances ease of consumption and the taste experience, finding widespread application across the pharma, nutraceutical and confectionery industries.
The main advantages of oral disintegration technology are its ease of use, rapid onset of action and improved patient compliance. These attributes make it particularly suitable for paediatric and geriatric populations, who may have difficulty swallowing traditional foods.
“Consumer demand for products that seamlessly integrate into their daily routines will continue to drive brands to innovate in the supplement market to combat pill fatigue,” said Cellan Davies, head of marketing at ProBiotix Health.
“For example, nutraceutical formats that offer instant solubility – specifically those that dissolve directly on the tongue – while providing a pleasant mouthfeel, represent an innovative concept that resonates well with consumers.”
Additionally, the rapid absorption of active ingredients through the oral mucosa can lead to faster therapeutic effects, which are beneficial in conditions requiring prompt intervention, such as allergies or pain management.
Formulating for health
The success of OPFs hinges on their formulation. These products are typically composed of highly soluble excipients, superdisintegrants and sometimes effervescent agents.
Ingredients such as mannitol, lactose and sorbitol are used to create a palatable and pleasant mouthfeel. Superdisintegrants like crospovidone, sodium starch glycolate and croscarmellose sodium play a crucial role in accelerating the disintegration process by rapidly absorbing saliva, swelling and causing the tablet or powder to break apart.
Effervescent agents, when included, enhance the dissolution process through the release of carbon dioxide, which can further aid in the breakup of the dosage form and improve the sensory experience by creating a slight fizzing sensation.
These ingredients must be carefully balanced to achieve the desired disintegration time, typically within 30 seconds to a minute, while maintaining the structural integrity of the product until it is used.
Paolo Moroni, innovation director at DSM-Firmenich, cautioned that “not all ingredients are suitable for such formats due to taste and application challenges”. He emphasised the need for expertise in mixing, taste masking and flavouring to create an enjoyable product, noting that while some vitamins
are well-suited, others are not.
During Vitafoods Europe 2024 in May, DSM-Firmenich and botanical company Indena showcased their range of collaborative supplement innovations. Two of their ODPs included: Quercefit, which uses Indena’s Phytosome technology to optimise biological performance; and Ampli-D, a highly bioavailable vitamin D ingredient proven to rapidly increase levels of the ‘sunshine vitamin’.
“Ampli-D is particularly relevant for ageing populations, where it could assist in compensating for reduced liver efficiency in normal vitamin D absorption and conversion, as well as for the general population, where vitamin D deficiencies are prevalent,” said Andrea Bulbarello, global application and MRS director at DSM-Firmenich.
Quercefit, meanwhile, is a phospholipid-based delivery system optimising quercetin bioabsorption, which enhances biological performance and improves organoleptic properties. “It is especially well suited for convenient on-the-go formats like orodispersible sachets, designed to be taken directly in the mouth,” explained Serena Tongiani, chief portfolio officer at Indena.
She continued: “These sachets feature a sweet orange profile complemented by a spicy hint of ginger, effectively masking the bitter taste of quercetin. The rapid dissolution of the powder in the mouth enhances flavour and minimises exposure to botanical taste notes.”
Overcoming ODP obstacles
Formulating an ODP demands meticulous consideration of ingredient combinations, particularly regarding taste and mouthfeel.
“This requires significant scientific expertise, especially when incorporating probiotics, which are highly sensitive to moisture and environmental factors like heat,” said ProBiotix Health’s Davies. “Ensuring stability and maintaining product integrity becomes crucial in achieving a high-quality oral dispersible powder. Therefore, dedicated formulation and manufacturing expertise for probiotics are essential,”
For its efforts, ProBiotix has introduced InstaMelt, designed for brands aiming to enhance their health and wellness product offerings with new options. This formulation includes a unique dosing technology that allows for novel delivery methods, coupled with high-quality organoleptic properties.
Davies told FoodBev: “The formulation features our patented probiotic strain, LPLDL, which has been used in multiple studies to demonstrate its efficacy to support cardiometabolic health. Together with
fruity flavours, our solution is a tasty supplement that instantly dissolves on the tongue and has been developed to be best utilised in a stick pack as its main application format.”
“For the technology and processes we use to create our solutions, it should be noted that there it is a delicate operation when working with probiotics due to their live nature, so precise testing, analysis and evaluation are required before a product is routed to market.”
A question of taste
One of the biggest challenges facing producers lies in the name itself – orally disintegrating products. Unlike traditional tablets, where the excipient primarily binds the formulation into a stable whole, these products must hold together before administration and rapidly disintegrate upon contact with saliva.
Overcoming this hurdle requires manufacturers to choose a multifunctional excipient that balances mechanical strength, processability, disintegration performance and palatability effectively, as Steve Amoussou-Guenou, technical developer manager for Europe at Roquette, pointed out.
“Palatability is particularly crucial for ensuring consumer satisfaction,” he commented. “For example, some liken the taste of ashwagandha to eating soil!”
Roquette offers a wide range of ingredients for both ODPs and nutraceutical applications. One standout product is its Pearlitol mannitol range.
“Pearlitol ProTec co-processed mannitol-starch is our latest innovation specific to nutraceuticals and the ODP segment,” Amoussou-Guenou explained. “It is composed of approximately 80% mannitol and 20% extra white maize starch, and its exceptional dispersibility profile and chemical inertness allow for the formulation of supplements with a reliable disintegration time that remains stable throughout their shelf life.”
He added: “It also offers a sweet, pleasant taste and subtle cooling sensation in the mouth – another popular attribute for orally administered applications”.
Redefining confectionery
Confectionery is another area where ODPs thrive, redefining how sweet treats are enjoyed and tapping into a deep sense of nostalgia.
These solutions are transforming the typical ‘chewing’ experience, with treats like meringues that melt delicately on the tongue and popping candy that tantalises taste buds with its tingling sensation, becoming increasingly popular.
US-based cannabis company Ripple has launched Ripsticks – likened to Pixy Sticks – (straws filled with coloured powdered candy), but for adults – offering a blend of childhood nostalgia with “adulting fun” through the implementation of THC and other cannabinoids.
Consumers simply pour the flavoured powder onto their tongues. Ripsticks are designed to be melt-proof, discreet and portable, serving as the ultimate pocketable THC companion. They are available in three flavours: Blue Razz, Watermelon and Live Rosin, with each sachet containing 10mg of THC.
Justin Singer, CEO of Ripple, discussed some of the challenges the company has faced with ODP formulation: “There’s a balancing act. Maltodextrins and starches dissolve more slowly in the mouth compared to sugars or high-intensity sweeteners. Consumers expect ODPs to dissolve quickly, typically within seconds. Products that take too long to dissolve or leave a film behind can lead to consumer dissatisfaction.”
Moreover, Singer highlighted that powders produced using a spray dry process often result in subpar user experiences. These powders tend to provide minimal flavour initially and can leave a lingering bitterness afterwards.
“The morphology of spray-dried powder particles is more akin to salt crystals than snowflakes,” he commented. “Like salt crystals, they take a long time to moisten and dissolve on the tongue.
"Furthermore, spray drying involves high temperatures that can catalyse chemical reactions in many functional ingredients, particularly cannabinoids and terpenoids, potentially degrading the product experience.”
The company’s first generation of Ripsticks consisted of a dry mix combining unflavoured dissolvable powders (Ripple Dissolves) with powdered flavouring. Recently, they launched a second generation featuring an ‘integrated’ powder approach. This new version starts with a liquid slurry containing actives, emulsifiers and flavour, which is then agglomerated at low temperatures to maintain the integrity of their functional ingredients.
“The result is brighter flavours up front, reduced bitterness on the backend and rapid absorption of bioactives – an all-around better consumer experience,” added Singer.
Pop goes the mouthfeel
Popping candies provide another playful twist on traditional sweets. These dynamic candies dissolve rapidly in the mouth, releasing tiny carbon dioxide bubbles that create a fizzy sensation and popping sound, delighting both children and adults alike.
Jenny Baillie, digital, channel sales and marketing manager at food and topping manufacturer Pecan Deluxe Europe, explained: “Popping candy is made from a mixture of sugars treated with CO2 under pressurised conditions so that the gas becomes trapped in the sugar pieces. When the sugar gets wet and starts to dissolve in your mouth the gas rapidly escapes, causing that characteristic crackling noise and popping sensation.”
Tara Gonzales, marketing manager at Pecan Deluxe, added that popping candy is still a trendy addition and topping for ice creams, frozen treats and beverages.
“Value-added innovation such as coated, colour-changing popping candies for use atop a milkshake or in a yogurt application provides both visual appeal and a sensational textural experience. More recently, and as snack food demands increase, we are seeing them used as a poppable, bite-sized snack.”
She continued: “Popping candies, blended with another component such as rice crisps, which are then coated to create the perfect small bite, satisfy both the taste buds and the consumer’s desire for ‘eater-tainment’”.
From childhood nostalgia to cutting-edge health innovations, ODPs are shaking up how we consume nutrients and enjoy sweets. With rapid dissolution and enhanced sensory experiences, these products cater to diverse consumer preferences, whether for health or indulgence. As brands continue to innovate and refine formulations, oral disintegration technology promises to redefine convenience and taste across multiple applications, ensuring an exciting future ahead.
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