1. HHM 5014 NUTRACEUTICAL FORMULATION TECHNOLOGY
UNIT 7 : LIQUID DOSAGE FORMS
SUB UNIT : 7.3 FLAVOUR, COLOURING AGENTS & PRESERVATIVE
SIR NOOR MUHAMMAD SYAHRIN
LIANA I SYAMIMI I AZALEA I LUQMAN

2. INTRODUCTION LIQUID DOSAGE FORMS
Dosage forms are essentially pharmaceutical products in the form which involves a mixture of active drug components and nondrug components.
Liquid form of a dose of drug used as a drug or medication intended for administration or consumption.
Microbiological contamination presents a significant health hazard in oral liquids.

3. Flavouring
Flavouring additives are the ingredients, both naturally occurring that when added, gives the characteristic flavour to almost all the foods in our diet.
Natural flavours are substances, such as spices, herbs, roots, and essential oils, have been used in the past as flavour additives.
One of the best known, most widely used and somewhat controversial flavour enhancer is monosodium glutamate (MSG).
It can enhance a food’s existing flavours.
Other flavour such as alt, sugar, and vanilla, which are used to complement the flavour of certain foods.

4. preservative
Definition
Preservative is any substance which is capable of inhibiting, retarding, or arresting, the growth of micro-organisms, of any deterioration of food due to micro-organisms, or of masking the evidence of any such deterioration.
Example
1) Natural preservative ) chemical preservative
Salt Benzoates
Sugar Nitrites
Vinegar Sulphites
- Sorbates

5. ADVANTAGES
DISDAVANTAGES
1) Prevents the food from being spoiled by the action
of enzymes and microorganisms.
1) Chemical used to preserve can cause diseases.
2)  Increases the safe storage period of foodstuffs.
2) Make food lose some of its nutritional value
3) Increases the availability of out of season
foodstuffs.
3) Can cause allergic reaction
4) Makes the transportation of the food materials
easier.
4) May be higher in calories
5) Makes up for the deficiencies in the diet.
5) Some may have toxic effect

6. COLOURING AGENT
Colours are frequently added to restore the natural ones lost in food processing or to give the preparations the natural colour we expect.
Without certain colours most consumers will not buy or eat some foods.

7. major use of this plant on a world-wide basis,
Bixin
Red pigments
Derived from the seed coat of Bixa orellana, the lipstick pod plant of South American origin.
major use of this plant on a world-wide basis,

8. yellow colour, a carotene derived from carrot, is used in margarine
ANNATO DYE
a yellow to red colouring material extracted from the orange-red pulp of the seeds.
used as colouring matter in butter, cheese, margarine, and other foods.
yellow colour, a carotene derived from carrot, is used in margarine

9. SAFFRON
both flavouring and colouring properties and has been used for colouring foods.
Turmeric is a spice that gives the characteristic colour of curries and some meat products and salad dressings.

10. Grape skin extract, and caramel
A natural red colour, cochineal (or carnum) obtained by extraction from the female insect (Coccus cacti)
Grape skin extract, and caramel
The brown colour obtained from burnt sugar.
Some natural colours that are used as food additives.

11. CONCLUSION
Liquid dosage form effective more quickly than a solid dosage from, because the solid dosage form has to dissolve before absorption.
Additives are used in a liquid dosage form for several reasons:-
1) To protect from the microbes.
2) To make a stable preparation.
3) To Improve the organoleptic properties.
4).For Masking the taste.
5) For dose uniformity.