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In vitro drug release in simulated salivary fluid and in vivo taste evaluation in rats were realized to prove taste masking. RESULTS The particle size distribution varied from 266.9 µm to 410.9 µm. The shape of the resulting particles was irregular. The production yield varied from 23.6% to 78.2%. The drug content ranged between 2.3% to 4.8%, encapsulation efficiency increased from 1.6% to 9.0%. In vitro drug release data indicated significant taste masking. CONCLUSION Some of the obtained microparticles by the precipitation method show
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