ABSTRACT
Taste matters a lot to every individual in this globe. Although patients of any age group may be forced to take the daily medicine requirements but when it comes to nutraceutical products and functional foods, avoidance or skipping tendency dominates, which may have negative results over an individual. This interesting book chapter comprehensively discusses the most prevalent taste-masking techniques for bitter nutraceutical products and functional foods such as flavoring approach, sweeteners approach, amino acids approach, polymer coating, inclusion complexes approach, ion exchange resin complexes, solid dispersion approach, liposomes approach, microen-capsulation approach, multiple emulsions approach, lipophilic components approach, adsorption approach, gelation approach, pH modifiers approach, prodrug method, salt formation approach, rheological modification, freeze-drying process (FDP), wet spherical agglomeration (WSA) technique, and continuous multipurpose melt (CMT) technology, etc. The chapter will provide imperative information to the global health researchers regarding ways to overcome this problem and improve individual compliance.
