Spray congealing (SC) is a particle-engineering technology, where the active pharmaceutical ingredient (API) is mixed with molten carriers and atomized into a cooling chamber. This technology is gaining increased attention in recent years because it does not require the use of organic solvents and thus, it is considered as environmentally friendly and as a lower cost technique compared, for instance, to spray drying. SC has already demonstrated its ability and usefulness to mask the bitter taste of drugs. In this context, the present work was focused on the role of different SC process parameters affecting the properties of the spray congealed material and how these properties affect taste masking.