Palatability of sucrose-, sorbitol-, and saccharin-sweetened activated charcoal formulations

The palatabilities of thickened activated charcoal formulations flavored with sucrose, sorbitol or saccharin sodium were compared. Three flavored activated charcoal formulations were prepared from a base of 25 g of activated charcoal, 1.5 g of carboxymethylcellulose, and 75 g of distilled water. The ratios of sweetener to activated charcoal were 1:1 for sucrose and sorbitol, and 1:20 for saccharin sodium. The palatabilities of the three flavored and one unflavored formulation were rated by 16 adults for taste, texture, ease of swallowing, and overall impression. No significant palatability differences were noted among the flavored mixtures, but all three flavored formulations were significantly more acceptable than the unflavored mixture (p less than 0.005). Saccharin sodium, sucrose, and sorbitol are suitable flavoring agents for activated charcoal slurries. Because saccharin sodium requires the smallest total volume to deliver a given quantity of activated charcoal, it has a distinct advantage over sucrose and sorbitol.