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UNIT-III
Herbal Cosmetics
Sources and description of raw materials of herbal origin used via, fixed oils, waxes, gums
colours, perfumes, protective agents, bleaching agents, antioxidants in products such as skinlkjhg
care, hair care and oral hygiene products.
Herbal excipients:
Herbal Excipients – Significance of substances of natural origin as excipients – colorants,
sweeteners, binders, diluents, viscosity builders, disintegrants, flavors & perfumes.
Conventional herbal formulations like syrups, mixtures and tablets and Novel dosage forms
like phytosomes

Definition of Cosmetics:
“The cosmetics, according to the Drugs and Cosmetics Act is defined as articles intended to be
rubbed, poured, sprinkled or sprayed on, introduced into or otherwise applied to the human body
or any part there of for cleansing, beautifying, promoting attractiveness or altering the
appearance. The cosmetic does not come under the preview of drug license”.
Definition of Herbal Cosmetics
These are the cosmetics which are prepared using plant products having cosmetic actions.
Recently the use of botanicals in cosmetics have increased mainly due to the mild action and
non-toxic nature. In cosmetics, both natural and phyto-ingredients are used. Natural products
Include oils, extracts, secretions etc. Phyto-ingredients include pure constituents obtained by
various process.
Types According To Site Of Application:
•Skin
• Hair
• Dentifrice
• Nail
• Eyes
Classification Of Cosmetics
A-Cosmetics for the skin 1. Creams 2. Lubricating or emollient cream-night cream 3. Skin
protective & hand cream 4. Vanishing cream-Foundation cream 5. Liquid cream 6.
Miscellaneous cream 7. Cosmetics lotions 8. Hand lotion 9. Skin toning lotions-skin freshners
10. Astringent lotions 11. Bleaching & freckle lotions 12. Medicated lotion 13. After shaving
lotions 14. Deodorants 15. Sunscreen 16. Sunburn external medicines 17. Make-up preparation
18. Variations of face powders 19. Toilet powders 20. Lipstick 21. Mascara-eyebrow pencils-eye
Shadow
B-Cosmetics for bath product
1. Bath product 2. Soaps
C- Cosmetics for the Nails 1. Cosmetics for nails
D- Cosmetics for the Hair
1. Hair preparation 2. Shampoos 3. Rinses & conditioners 4. Oily scalp hair tonics 5. Hair
dressings 6. Fixatives 7. Bleaches 8. Depilatories
E- Cosmetics for oral product
1. Dentrifices & mouth washes 2. Tooth pastes 3. Cosmetics for teeth & mouth washes
4. General cosmetics
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Herbal Cosmetics For Various Types of Skin:

1. For Dry Skin
Example of Herbs Rubia Cardifolia (Manjista), Triphla, Tulsi, Glycerihza glabra in sesame
oil.
Fruit face mask:
Banana or avocado pulp.
2. For Sensitive Skin
Example of Herbs Usheero, Curcuma longa, Triphala, Azadircta indica mustaka,
Nimba in coconut oil.
Fruit face mask :
Banana or pineapple pulp.
3. For Oily Skin
Example of Herbs Tulsi, Idhora, Nimba, Curcuma longa. Fruit face mask:
Strawberry or papaya pulp.
Types of skin care product:
Herbal Creams and Lotion:
Cold Creams :
It is an emulsion in which the fat predominates, but the cooling effect produced when it is
applied to the skin is due to skin evaporation of the water contained. e.g: Almond oil.
Vanishing Creams:
Vanishing creams are also called foundation creams because they disappears when Rubbed into
skins. e.g: Rose oil.
Cleansing Creams:
A satisfactory cleansing cream is water in oil emulsion that melts at temperature of body and
spreads readily over the skin.
Face Lotion :
These are also called the bleaching lotions, actually alter the color of skin like the whitening
creams.
Types of Herbal Hair Care Products:
Hair oil :
The hair oils used for dressings and nourishing the hairs and grace to appearance of hairs. This
preparations is generally used to increase the growth of hair and remains healthy. E.g Arnica,
shikakai.
Hair lotion:
Hair lotion has a stimulating effect upon the hair follicles. They are generally perfumed with oil
of rosemary and others ascenes as it posses a good stimulating property.
Hair colorants :
These are preparations which are used for the coloring of the hairs. They enhances the
attractiveness of gray hair. They are applied externally on the hair with help of brush. E.g
Lawsonia alba Lam.
Shampoo:
Shampoo is preparation of surfactant in suitable form liquid, solid or powder, which when used
under the condition specified will remove surface grease, dirt and skin debris from the hair shaft
and scalp without affecting adversely the hair, scalp or health of the user. E.g: Accacia concinna.
Herbals Used In Dentifrice:
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Dentifrice are the preparations intended for use with a toothbrush for the purpose of cleaning the
accessible surfaces of teeth. Ingredients used: Soap powder, Saccharin, Amaranth (solution), Oil
of cinnamon, Oil of peppermint
Herbals Used In Nail Care :
Fungal infections of nails are very common and difficult to cure. The conventional treatment of
nail fungal infection is expensive and long term. • Lavendula officinalis • Melaleuca latrifolia •
Cybopogon citrates
Nail Polish:
• Celluloidal film, • Amylacetate, • Eosine.

Sources and description of raw materials of herbal origin:

1-Oils:
Oils are derived from vegetable and mineral sources, and are used in cosmetics. Examples of
vegetable oils are almond oil, arachis oil, castor oil, olive oil and coconut oil. Examples of
mineral oils are light and heavy paraffin.
i) Almond Oil:
It is a fixed oil obtained by expressing the seeds of Prunus amygdalus, Family Rosaceae. The oil
is pale yellow in colour, with a characteristic odour. The active principles are mainly the mixture
of glycoside with oleic acid, linoleic acid, myristic and palmitic acid. It has an emollient action,
so it is used in the preparation of creams and lotions.
(ii) Arachis Oil:
This is also a fixed oil obtained from the seeds of the Arachis hypogea belonging to the family
Leguminoseae. The oil is pale yellow in colour, with a faint nutty odour. Refined groundnut oil
is colourless, with active principles like oleic, linoleic acid and a small amount of other acids. At
3°C, it is cloudy, at a lower temperature, it solidifies. It is used in the preparation of hair oils and
brilliantines.
(iii) Castor Oil:
Oil is obtained from the seeds of Ricinus communis belonging to the family, Euphorbiaceae. It
has a slight odour; the oil is either yellow in colour or colourless. It consists of a mixture of
glycosides, in which 80% of ricinoleic acid is the major constituent. At 0°C it forms a clear
liquid. It is used as an emollient, in the preparation of lipsticks, hair oils, creams and lotions.
(iv) Olive Oil:
This oil is obtained from the fruit of the Olea europea, belonging to the family, Oleaceae. The oil
is either pale yellow or greenish yellow in colour, it has a slight odour. It consists of the
glycerides of oleic acid, palmitic, linoleic, stearic and myristic acids. At a lower temperature, it is
solid or partly solid. It has emollient, soothing properties. It is used in the manufacturing of
creams, lotions and bath oils.
(v) Coconut Oil:
This oil is obtained from the dried solid part of the endosperm of the coconut – Cocos nucifera,
family Palmea. It is a white or pearl-white unctuous mass in winter and colourless in summer.
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2. Waxes:
Waxes are the esters resulting from the condensation of high molecular straight chain fatty acids
with high molecular straight chain monohydric alcohol of the methanol series. They are used in
cosmetics as a base, along with oils and fats.
Example:
Lipsticks.
Commonly used waxes are briefly discussed below:
(i) Beeswax:
It is a purified wax separated from the honeycomb of bees, Apis mellifera which belong to the
Family, Apidae. Beeswax is composed of 70% ester myricyl palmitate. It is yellowish brown in
colour, solid, with a honey-like odour. Under cold conditions it becomes brittle; when bleached,
it becomes yellowish-white solid with a faint characteristic odour. The melting point of beeswax
is 62°C-65°C. Beeswax helps in the incorporation of water to form an emulsion.
(ii) Carnauba Wax:
This is obtained from the leaves of the Brazilian wax palm, Copernica cerifera, which belongs to
the Palmae family. Carnauba wax is available in various grades. The highest grade is light-brown
to pale-yellow in colour. It is in the form of moderately coarse powder or flakes, with a
characteristic bland odour. The melting range of this wax is 81°C –86°C. It is a hard wax and is
used in the manufacture of candles, wax varnishes, leather and furniture polishes.
(iii) Paraffin Wax:
It is derived by the distillation of petroleum. It is a mixture of solid hydrocarbons consisting
mainly of n-paraffins and, to some extent, their isomers. So, it also called hard paraffin wax.
Physically, the paraffin wax is colourless, odourless or a white, translucent, wax-like solid,
which is slightly greasy to touch. Paraffin wax melts at 50°C-57°C.
(iv) Spermaceti:
It is a solid wax obtained from the head, blubber and ear case of the sperm whole, Physester
colodon, which belongs to the Physeteridae family. It consists mainly of cetyl palmitate and cetyl
myristate spermaceti in a solid wax, which is a translucent crystalline, pearly-white, unctuous
mass with little odour and taste. It melts at a specific gravity of about 0.94.
Spermaceti is also available synthetically and is composed of a mixture of esters of saturated
fatty alcohols and saturated fatty acids. Synthetic spermaceti is available as white to off-white
translucent flakes with a crystalline structure and a pearly lustre. The melting range of synthetic
spermaceti is 43°C-47°C.
3. Colours:
Colours have been used in cosmetics, since time immemorial, by human beings. Basically, the
desire to buy a cosmetic product is controlled by three senses, namely, sight, touch and smell. So
colour is one of the most important ingredients of cosmetic formulations. Colour is a visual
sensation which can be caused by a definite wavelength or a group of wavelengths by an object
through one or more of the following phenomena – emission, refection, refraction or
transmission.

Natural colours such as cochineal, saffron and chlorophyll are discussed in brief here.

(i) Cochineal:
Cochineal is a red dyestuff derived from the dried female insect, Dactilopius coccus, which
belongs to the Coccidae family. Carminic acid is the main colouring constituent in cochineal. On
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crystallization, carminic acid forms red needles and at 130°C, the needles darken and also
carbonize at 250°C.
For the preparation of caramine, the cochineal is extracted with water. Alum is added to this
solution to precipitate the red aluminium salt called carmine lake.
(ii) Saffron:
It consists of the stigmas and tops of the styles of the plant, Crocus sativa, which belongs to the
Iridaceae family. It is a perennial plant grown in Jammu and Kashmir in India. Saffron powder is
yellowish and is easily soluble in water, so it is used as a flavouring and colouring agent in food
preparations.
Saffron contains a number of carotenoids – crocin is an important natural saffron carotenoid.
Picrocrocin is a colorless bitter glycoside responsible for saffron’s characteristic odour.
(iii) Chlorophyll:
It is the natural green pigment, found abundantly in nature. It is the component that is responsible
for photosynthesis.
(iv) Rose:
It is obtained by the steam distillation process from the flower petals of Rosmarinas officinalis
which belongs to the Labiatae family. For obtaining rose oil, the blossoms are collected before
they open, a little before sunrise.
(v) Jasmine Essential Oil:
Obtained from the flowers of Jasminum grandiflorum which belongs to the Oleaceae family, the
oil is obtained by the solvent extraction method and its essence is used in the perfumery industry.
(vi) Lavender:
It is obtained from the flowers and stalk of lavandula officinals which belongs to the Labiatae
family.
(vii) Tuberose:
The nickname of the tuberose is “mistress of the night”. The oil is a brown, viscous liquid with a
sweet, heavy and sensuous scent.
(viii) Geranium:
This oil is obtained from the flowers, leaves and stalks of the Pelargonium graveolens, which
belongs to the Geranigceae family. Its essence is obtained by the distillation process, from the
flowers and stems of the plant. The geranium is known as geranium bourbon.
(ix) Champa:
It is obtained from the flowers of the Michelia champaka. The colour of the flower is yellow to
deep orange.
(x) Cinnamon:
Cinnamon oil is obtained from the different parts of the cinnamon tree – its leaves, bark and
roots. Cinnamon zeylanicum belongs to the family, Lauraceae. The oil obtained from the bark is
most valuable. The oil has a warm, spicy and sweet character.
(xi) Neroli:
It is an essential oil obtained through the distillation process from the flower of the bitter orange
tree. It can be stored in amber-coloured bottles in the refrigerator.
4- Protective Agents:
In the formulation of creams, silicones act as protective agents; a combination of silicones with
other barrier agents like petroleum jelly beeswax, paraffin etc., can produce excellent barrier
creams.
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5- Bleaching Agents:
The most commonly used bleaching agents are given below:
(i) Mercury Compounds:
Mercuric chloride (Hgcl), red mercuric oxide (HgO) and ammoniated mercury are examples of
mercury compounds that can be used, for their skin bleaching effects. Currently, the use of
mercury compounds is prohibited in cosmetics.
(ii) Hydroquinones:
They are mostly used as bleaching agents for temporarily lighting skin at a concentration of
1.5%–2%. In the case of 5% concentration, redness and burning may be produced. Reverse
action of hydroquinones takes place on exposure to sunlight. If the cosmetics containing
hydroquinone are discontinued, then too, a similar effect can be observed.
(iii) Catechol and its Derivatives:
Catechol exhibits skin lighting effect to an extent. 4–Isopropy catechol has been found to be
among the most potent de-pigmenting agents. They can produce irritation and a sensitization
reaction at concentrations of 3% or more.
(iv) Ascorbic Acid and its Derivatives:
Ascorbic acid does not seem to be very effective as a de-pigmenting agent, but its use has been
found to be safe. It is mostly used in skin bleaching creams, which contain hydroquinone as a
stabilizer (antioxidant). Ascorbyl oleate used in skin bleaching cream for bleaching freckles in
human skin is used at a concentration of 3% and 5%.
6- Antioxidants:
Natural antioxidants like tocopherols present in fats and oils are destroyed during the refining
process. Hence, the addition of antioxidants is essential to avoid the rancidity of fats and oils in
cosmetics due to oxidative deterioration.
Some of the common antioxidants used in cosmetic preparation are:
Amines – Purins and lecithin.
Phenols – Gallic acid, Methyl gallate.
Quinones – Tocopherols, Hydroxy chromans.
Alcohols – Sorbitol and Mannitol.
Esters – Di-lauryl thiopropionate.
Organic Acids – Ascorbic acid.
7-Gums:
Guar gum: it is ground endosperm of seeds of Cyamopsis tetragonolobus , belonging to the
family – Leguminosae.
CC- Contains 85% guaran , galactose, mannose.
Uses: it is used as binding agent, suspending agent, and emulsifying agent.

Herbal excipients:
Pharmaceutical excipients can be defined as nonactive ingredients that are mixed with
therapeutically active compound(s) to form medicines. The ingredient which is not an active
compound is regarded as an excipient. Examples include gelatin, cellulose, cellulose
derivatives, polyvinylpyrrolidone, starch, sucrose and polyethylene glycol.

Excipients are used to facilitate the manufacture and use of medicines. Without excipients, it
would not be feasible to formulate some drugs into appropriate medicinal products. ...
Excipients are also important because some of them can cause harm.
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Significance of substances of natural origin as excipients :

These polymers such as natural gums and mucilage are biocompatible, cheap and easily
available and are preferred to semi synthetic and synthetic excipients because of their lack of
toxicity, low cost, availability, soothing action and non irritant nature.
Colorants: Highly coloured substances found in plants and animals. A dye and pigment differ in
respect that, dye is actually absorbed by the material when applied to fibres to give it a
permanent colour which is resistant to the action of light, water or soap. A pigment on other hand
is only applied to the surface. The coloured compounds are known as chromogen and bear
chromophore group and/or auxo chrome capable of absorbing light in the near UV regions and
appears as coloured substance.
Natural Colorants Source Compound Color Shade Carotenoids Capsicum annum (Capsicum)
Capsanthin Orange-Red Crocus sativus (Saffron) Crocin Yellow-Orange Tagetes erecta
(Marigold). Curcuma longa (Turmeric) Curcumin Yellow .
Henna: Source: dried leaves of Lawsonia inermis (L. alba) Family: Lythraceae GS: North
Africa, India, Srilanka Constituents: Phenolic glycosides, Coumarins, Xanthene, Flavonoids,
Fats, Resin and Henna tan
Coloring matter: Lawesone, which can be extracted from the leaves by NaHCO3. Lawsone is
2,5-dihydroxy-1,4-naphthoquinone , used to dye protein fiber in an orange shade, in conjuction
with dihydroxyacetone as a sunscreen agent
Turmeric:
Source: dried rhizomes of Curcuma longa Family: Zingiberaceae GS: Subtropical regions ,
Contains a yellow natural pingment, which dissolves in alcohol to form a deep yellow solution.
Alkali changes the colour to reddish orange . Constituents: 5% curcumins and its derivatives,
which are diaryl heptanoid compounds of dark yellow color. Curcumin, desmethoxy curcumin
and bisdesmethoxy curcumin.
Use: principally as a constituents of curry powder. It imparts dark yellow color to food
preparations. A tincture is used for preparation of turmeric paper which is used as a test for boric
acid and borates, Curcumin is used as a yellow coloring matter but the color is fugitive in
solution.
Natural sweeteners :
Sweetening agents either evoke sweet taste or enhance the perception of sweet taste. Natural
sweetening agents are preferred over synthetic sweetening agents since they do not have any
adverse impact on health. Two types of sweeteners are available: natural sweeteners of plant
origin and artificial or synthetic sweeteners. Non-saccharide natural sweetening agents are low
calorific, nontoxic and super sweet (100 to 10,000 times sweeter than sugar) in nature and can
overcome the problems of sucrose and synthetic sweeteners.
Natural sweeteners are useful sugar substitutes for diabetic patients. The active sweet principles
stored in plants can be grouped under: terpenoids, steroidal saponins, dihydroisocoumarins,
dihydrochalcones, proteins, polyols, volatile oils, etc. in nature.
Nutritive sweeteners: sorbitol, mannitol, xylitol, lactitol, mixture of glucosylsorbitol &
glucosylmannitol, fructose .
Non-nutritive sweeteners: Aspartame, Saccharin, cyclamate, acesulfane-k and alitame.
Plant based natural sweeteners: Stevioside, Glycyrrhizin, Neohesperidin, Thaumatin,
Monellins, Sucralose
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Natural Sweeteners Source Compound Stevia rebaudiana (Compositae) Leaf Stevioside &
Rebaudioside (160-170 times sweeter than sucrose) Glycyrrhiza glabara (Leguminosae) Licorice
root Glycyrrhizin (50-100 times) Citrus aurantium (Rutaceae) Bitter orange Neohesperidin
dihydrochalcone (330 times) Thaumatococcus danielli (Marantaceae) fruit aril Thaumatin (3500
times) Dioscoreophyllum cumminsii (Meninsperamaceae) fruit Monellins (2000 times) Semi
synthetic Sucralose (600 times)
Natural Binding agents:
Binders are agents employed to impart cohesiveness to the granules. This ensures the tablet
remains intact after compression. Binders are added to tablet formulation to impart plasticity and
thus increase the interparticulate bonding strength within the tablet. To hold various powders
together to form a tablet is a binder, fillers usually do not have good binding capacity, binder is
either added in dry mix or mix in granulating liquid, binder form matrix with fillers and drug
embedded in it, on drying solid binder forms glue which holds the particles together, the wet
binder is the most important ingredient in the wet granulation process, most binders are
hydrophilic & most times soluble in water.
Advantage: Natural binders -low toxicity, biodegradable, availability and low cost ,can also
modify the release of drug, thereby, influencing the absorption and subsequent bioavailability of
the incorporated drug , Increase stability, precision and accuracy of dosage form , improve the
organoleptic properties of the drugs where necessary in order to enhance patient adherence .
E.g. Plant starch, pregelatinized starch, gelatin, Plant Gums: acacia, tragacanth
Acacia : Source: dried gummy exudation from the stems and branches of Acacia arabica, A.
senegal etc, Family: Leguminosae , English: Indian Gum, Hindi: Babul , Description: White or
yellowish- white thin flakes, spheroidal spheres (up to 32 mm in diameter), powder, granules, or
spray-dried powder. Odourless and bland taste , Constituents: (-) arabinose, (+-) galactose, (--
rhamnose), (+ - glyceronic acid).
Uses: tablet binder (1-5%), suspending agent (5- 10%), emulsifying agent (10-20%), mucilage,
thickener Storage: air tight container in a cool, dry place.
Natural diluents : Diluents are often added to tablet formulations for secondary reasons like to
provide better tablet properties such as: i)To provide improved cohesion ii)To allow direct
compression manufacturing iii)To enhance flow iv)To adjust weight of tablet as per die capacity
pharmaceutical ,should preferably be colourless or nearly so. It should not react with the drug
substance and moreover it should not have any effect on the functions of other excipients ,
should not have any physiological or pharmacological activity of its own , should have consistent
physical and chemical characteristics , should neither promote nor contribute to segregation of
the granulation or powder blend to which they are added , should be able to be milled (size
reduced) if necessary in order to match the particle size distribution of the active pharmaceutical
ingredient
Lactose: Source: a natural disaccharide consisting of galactose and glucose and obtained from
milk of most of mammals. Syn: Milk sugar, Lactin , Description: white crystalline powder
with odourless and faintly sweet taste. It is stable in air but readily absorbs odours.
Use: diluent in tablets, capsules, dry powder inhalations , Used in combination with sucrose to
prepare sugar coating solutions (Appro. 1:3) , Direct compression grades of lactose combined
with MCC or starch and usually requires tablet lubricant 0.5% w/w magnesium stearate.
Storage: well closed container in a cool dry place
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Viscosity builders:
Ideal characteristics: Should produce a structured vehicle , Should have high viscosity at
negligible shear during storage and low viscosity at high shearing rates during pouring ,Should
exhibit yield stress , Should be compatible with other excipients , Should be nontoxic , Viscosity
should not be altered by temperature or on aging
Carrageenan :
Syn: chondrus extract, Iris moss extract Source: sulphated polysaccharide extract of the sea
weed called Carrageenan; or irish mosss, the red- algae obtained from Chondrus crispus
belonging to family, Rhodophyllaceae GS: North Atlantic coast of Europe, North America ,
France, Spain, Denmark, USA, major producers of carrageenan in the world market
Description: water soluble colloid, dried for the free flowing powder, stable at pH 9.0 , Two
forms of drugs are available, extracted with cold water gives viscous solution in water .
Extracted with hot water forms gel on cooling
Constituents: depending upon the position of sulphate and presence or absence of
anhydrogalactose, two types of carrageenan are know, kappa and lambda.
Uses: emulsifying, stabilizing, gelling agent and viscosity builder ,Tooth paste, creams, lotions,
cosmetic manufacturing ,Food industry, 0.5-1% concentration
Xanthan Gum : Source: a polysaccharide produced by certain species of bacteria. It is produced
by pure fermentation of glucose using the bacterium named as Xanthomonas compestris, which
is non toxic and non pathogenic to human beings. The high molecular weight polysaccharide
produced in culture broth is isolated by using isopropyl alcohol, which is dried and milled to give
commercial xanthan gum. Description: cream coloured powder, odourless, soluble in cold and
hot water giving highly viscous solution, this is stable towards change in pH and also to heat.
The aqueous solution of xanthan gum forms films on evaporation. Aq. Solutions are
pseudoplastic.
Uses: very good emulsifying agent, stabilizer, thickener, viscosity enhancer, food and cosmetic
industry Storage: well closed container in a cool, dry place .
Natural disintegrants: Disintegrants are agents added to tablet (and some encapsulated)
formulations to promote the breakup of the tablet (and capsule “slugs’) into smaller fragments in
an aqueous environment thereby increasing the available surface area and promoting a more
rapid release of the drug substance. There are three major mechanisms and factors affecting
tablet disintegration as follows: Swelling , Porosity and capillary action ,deformation.
Advantages: Effective in lower concentrations than starch ,Less effect on compressibility and
flow ability , More effective intragranular Disadvantages: More hygroscopic (may be a
problem with moisture sensitive drugs) .
Herbal disintegrants Ideal characteristics: The ability to interact strongly with water is
essential to disintegrant function. Combinations of swelling and/or wicking and/or deformation
are the mechanisms of disintegrant action. Super disintegrants offer significant improvements
over starch. But hygroscopicity may be a problem in some formulations.
Guar Gum :
Syn: Guar galactomannan Source: ground endosperms of seeds of Cyamopsis tetragonolobus,
family: Leguminosae Description: white to pale yellowish white free flowing powder,
characteristic odour. Constituents: 85% Guaran (water soluble polysaccharide)  hydrolysis,
galactose, mannose .
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Use: tablet binder (up to 10%), disintegrating agent, suspension, emulsion (up to 1%), lotions,
creams (up to 2.5%), food and cosmetic industry as stabilizer , Oral hypoglycemic agent .

Starch : Syn: Amylum , Polysaccharide granules obtained from the grains of Maize (Zea mays) ,
Rice (Oryza sativa) , Wheat (Triticum aestivum), Gramineae , Potato (Solanum tuberosum),
Solanaceae Description: very fine powder, white or slightly yellowish powder or irregular,
angular white masses readily reducible to powder, which cracks when pressed between the
fingers. Odourless,Tasteless
Uses: 5-25% w/w as binder, 3-15 % as disintegrants, diluent for potent drugs to facilitate
subsequent mixing process
Perfumery agents :
Perfume compositions usually include an active ingredient or enhancer and one or more
adjuvants such as extenders, antioxidants, fixatives, etc. , An active ingredient is a compound
which imparts the aroma to the perfume compositions or enhances or augments the aroma of an
existing perfume composition. Fixatives and extenders are not considered to be active
ingredients; an fixative slow down the rate of evaporation of a perfume by reducing the
volatility, and an extender increases the volume of the perfume composition without diluting the
aroma.
Perfumery agents : Musk ,Sandal wood oil , Rose oil , Jasmine oil , Benzoin ,Turpentine oil ,
Lavender oil
Sandal wood oil : Syn: Chandan , Source: volatile oil obtained by steam distillation of
heartwood of Santalum album, Santalaceae
Description: nearly colourless golden yellow liquid, pleasant sweet woody persistent odour. It
is somewhat oily, viscous liquid which is heavy in weight and affected by light
constituents: Sesquiterpene alcohol, Alpha and beta santalol
Sandal wood oil Uses: perfumery industry for lavender perfume for hair oil, face cream.
Manufacture of dhoop, agarbatti etc. Disinfectant for genito-urinary tract ,Cosmetic preparation ,
Storage: tight and light resistant container
Rose oil : Source: volatile oil distilled from fresh flowers of Rosa gallica and other Rosa
species, Rosaceae , Description: colourless or yellow liquid with characteristic odour of rose, at
25 degree C its viscous liquid, upon gradual cooling it changes to translucent, crystalline mass
which maybe easily liquefied by warming , Constituents: solid-linalool, Liquid-nerol, citronellol
and geraniol
Uses: flavouring agent in Perfumes , Storage: well filled containers in cool place
Flavouring agents :
Flavouring agents are key food additives with hundreds of varieties like fruit, nut, seafood, spice
blends, vegetables and wine which are natural flavouring agents. Flavouring agents include
flavour substances, flavour extracts or flavour preparations, which are capable of imparting
flavouring properties, namely taste or odour or both to food. Flavouring agents may be of
following three types: Natural Flavours and Natural Flavouring substances means flavour
preparations and single substance respectively, acceptable for human consumption, obtained
exclusively by physical processes from vegetables, for human consumption
Flavouring agents : Black pepper: Piperine, Cardamom: borneol , Fennel: Fenchone, Anethole ,
Ginger: Shagols ,Peppermint: Menthol ,Nutmeg: Myristicin, Elemicin, Saffrole , Saffron: Crocin
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Cardamom oil Syn: Ilayachi tel

Source: volatile oil distilled from the seeds of Elettaria cardamomum, Zingiberaceae
Description: colourless or pale yellow liquid with a pleasant aromatic odour
Constituents: Cineol, alpha terpinyl acetate, terpeneol, borneol, sabinene etc
Uses: aromatic, carminative, stimulant and flavouring agent
Conventional herbal formulations like syrups, mixtures and tablets and Novel dosage forms
like phytosomes
What is an Herbal Syrup?
An herbal syrup is prepared by combining a concentrated decoction with either honey or sugar,
and sometimes alcohol. The base of such a syrup is a strong herbal decoction. Mixing a
decoction with honey or sugar helps to thicken and preserve the decoction. This increases the
shelf life of the decoction and often creates a soothing application that benefits situations such as
sore throat, cough, dry irritated tissues, and digestive issues. The added sweetener can also help
to increase the palatability of some herbs. Many folks, including children, find syrups to be
delicious!
Herbal syrups make a yummy addition to beverages and food! Combine a spoonful or two of
syrup with carbonated water to create a tasty and healthful herbal soda. You can also make a
quick cup of tea by adding a spoonful of syrup to hot water. Enjoy your syrup by drizzling it on
foods like yogurt, oatmeal, biscuits, and ice cream or just enjoy by the spoonful.
How to Make Herbal Syrup?
The basic proportions you want to use are 2 parts herbal decoction to 1 part honey or sugar. This
is called a 2:1 ratio. This means that if you start with your herbs added to 4 cups of water and
simmer down the liquid to 2 cups of decoction, then you will want to add 1 cup of honey or
sugar to create and adequately preserve your syrup.
Some herbalists like to use a 1:1 ratio of decoction to honey/sugar while others find a 1:1 ratio to
result in a syrup that is too sweet. The increased amount of honey/sugar relative to decoction in a
1:1 ratio will be better preserved and hence last longer. Experiment and see which ratio works
best for you!
You can further enhance and preserve your herbal syrup with the optional addition of alcohol.
Herbal tinctures selected for their beneficial properties can be included in syrup formulas as well.
Brandy is another popular addition to syrups. The alcohol helps to further preserve the syrup and
can also aid in calming the recipient (Gladstar, 1993). The addition of alcohol is completely
optional and may not be the best choice when making syrups for children.
Basic herbal syrupy recipe:

Ingredients
½ cup to 1 cup of dried herbs
1 quart of cool water
1 to 2 cups of honey or sugar
Brandy or tinctures, optional
Directions
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• Syrup making begins with a decoction! Combine the hard or coarse herbs such as berries,
roots, or bark with the water in a pot. Any leaves or flowers will be added later in the
process so set those aside for now.
• Bring to a simmer and partially cover the pot with a lid.
• Let simmer until the liquid inside is reduced by half.
• Remove from the heat and add any leaves or flowers. If you are not using leaves or flowers
skip the next step.
• Place the lid on the pan covering it fully and let the leaves and flowers steep for at least 20
minutes and up to a couple of hours.
• Strain out the herbs – you have now created a strong decoction for your syrup base!
• Return the liquid to the pan and add your honey or sugar.
• If using honey, very gently heat until the honey just dissolves being careful not to boil the
syrup. This helps to preserve the beneficial, naturally occurring enzymes in the honey.
• If using sugar you have the option of bringing the syrup up to a gentle boil and simmering
for up to an additional 30 minutes to thicken the syrup further. Or you can simply reheat the
syrup enough to easily dissolve the sugar.
• Remove the syrup from the heat and add any brandy or tinctures you wish to include using
up to ¼ cup of brandy or tincture total for each cup of syrup you have.
• Finish up by placing your syrup in clean, sterile bottles. Add a label including the
ingredients and the date you created your syrup.
• Store in the refrigerator for up to 3 months. If you used higher quantities of honey/sugar or
included alcohol your syrup may last even longer!
• The dosage will depend on the herbs used in the syrup, the situation being addressed as well
as the age of the recipient. A general dosage is a ½ teaspoon to 1 tablespoon taken 1 to 3
times a day with increased frequency during an acute phase of symptoms .

TABLETS - Tablet is defined as a compressed solid dosage form containing medicaments with
or without excipients. The advantages of the Tablet dosage form: 1. They are unit dosage form
and offer the greatest capabilities of all oral dosage form for the greater dose precision and the
least content variability. 2. Cost is lowest of all oral dosage form. 3. Lighter and compact. 4.
Easiest and cheapest to package. 5. Sustained release product is possible by enteric coating. 6.
Objectionable odour and bitter taste can be masked by coating technique. 7. Suitable for large
scale production. Disadvantages of Tablet dosage form: 1. Difficult to swallow in case of
children, geriatrics. 2. Drugs with poor wetting, slow dissolution properties may be difficult to
formulate as a tablet that will still provide adequate or full drug bioavailability.

TYPES OF TABLETS: - Oral tablets - Chewable tablets - Buccal/sublingual tablets - Lozenges

- Dispersible tablets - Vaginal tablets - Implants - Effervescent tablets - Enteric tablets -
Sustained action/prolonged release tablets

ADDITIVES USED IN TABLETS: PREFORMULATION STUDIES OF TABLET AND

CAPSULE: The first step in any tablet or capsule design and formulation activity is careful
consideration of the preformulation data. It is important that the formulator have a complete
physicochemical profile of the active ingredients available, prior to initiating a formulation
development activity. Compilation of this information is known as preformulation.
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1) Organoleptic properties: - A typical preformulation program should begin with the

description of the drug substance. The colour, odor, and taste of the new drug must be
recorded using descriptive terminology. 2) 2-Purity: - The preformulation scientists
must have some perception of the purity of a drug substance. - Impurity can affect
stability; metal contamination in ppm is a common example in which certain classes and
compounds are deleteriously affected.
3) Particle size, shape and surface area: - Various chemical and physical properties of drug
substance are affected by their particle size distribution and shapes.
4) Solubility: - Solid drugs administered orally for systematic activity must dissolve in the GI
fluids prior to their absorption. - Thus rate of dissolution of drugs in the GI fluids could influence
rate and extent of their absorption. - The solubility of every new drug must be determined as a
function of pH over the physiological pH range of 1 to 8.
5) Dissolution: The dissolution rate of a solid in solution is adequately described by the Noyes-
Whitney equation: dC/dt = AD(CS – C)/hV Where, dC/dt = dissolution rate A = surface area of
the dissolving solid D = solute concentration in the bulk medium. h = diffusion layer thickness.
V = volume of the dissolution medium Cs = solute concentration in the diffusion layer.

6) Crystal properties and polymorphism: - More than one crystalline form with different space
lattice arrangements. This property is known as polymorphism. - Different polymorphic forms of
a given solid differ from each other with respect to many physical properties, such as solubility
and dissolution, true density, crystal shape, flow properties, and solid state stability.
7) Hygroscopicity: - Tendency to absorb moisture. - May influence the flow and compression
characteristic of powders and hardness of final tablets.
8) Flowability: - The flow properties of powders are critical for an efficient tableting operation. -
There are various methods of testing powder flow including angle of repose, flow through an
orifice etc.
9) Compactibility/ compressibility: - Compressibility of a powder is the ability to decrease in
volume under pressure. - Compactibility is the ability of the powder material to be compressed in
to tablet of specified tensile strength. 10) Wettability: - Important property. - Described in terms
of a contact angle. - The more hydrophobic a material the higher is the contact angle, and a value
above 900 implies little or no spontaneous wetting.
Granulation is usually required before a drug can be compacted into a tablet. - To a greater
extent, the requisite physical properties of the granules are determined by the design of the tablet
machine and the nature of the compaction process.
ESSENTIAL GRANULE PROPERTIES: - With both single punch & rotary tablet presses,
only about a fifth of a second or less is available for filling the die cavity. Rapid, reproducible
flow of granule is essential if the tablet weight is to remain constant throughout the batch.
particles of different size or density must not separate in the hopper as a result of machine
vibration if both tablet weight and composition are to be maintained. - During compaction, inter
granule bonds must be formed to allow the production of a tablet which combines the required
disintegration characteristics with sufficient firmness to withstand damage due to packaging,
transport and other hazards.
GRANULATION PROCESS:
COATING OF TABLETS: Coating of tablet is required; To mask the unpleasant taste and odour
To improve the appearance of the tablet To protect the medicament from atmospheric effects To
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control the site of action To produce sustained release of the product - The coating is generally
carried out either by using pan coating or press coating Pan coating is done in a pan made up of
copper or stainless steel. - Sugar coating involves various stages such as sealing, subcoating,
smoothing, coloring, polishing.
In Film coating, the tablets are coated by a single or a mixture of film-forming polymers. - Press
coating is a completely automatic process wherein granules of coating material are prepared and
a layer of coating material is placed below and above the tablet to be coated. latex particles
dispersed in aqueous phase formation of thin film with water evaporation through film
continuous film
TABLET DEFECTS : Integrity : broken, chipped, capped, laminated or incomplete Coating :
orange peel, chips, cracks, picking Print : incomplete, blurred, scratchy Embossing : bridging,
irregular, unreadable, black speck Shape : diameter, length, width, thickness.
EXAMPLE: SINOFOL Tablets (Herbal Antiseptic tablet) Composition - Each tablet contains-
Shudh Gandhak (Sulphur) Haldi (Curcuma longa) Chirayta (Swertia chirata) Giloy (Tinospora
cordifolia) Amla (Emblica officinalis) Manjishtha (Rubia cordifolia) Shudh Guggul (Purified
Commiphora Mukul) Indications – Antiseptic, anti-inflammatory used in Tonsillitis, Cough and
Cold, Rhinitis, Sinusitis.
What is "phytosome"
Phytosome
Phytosome is a complex of a natural active ingredient and a phospholipid.
It is claimed that phytosome increases absorption of "conventional herbal extracts" or isolated
active principles both topically as well as orally.
The complexation with phospholipid has been applied to many popular herbal extract or active
molecules including Ginkgo biloba extract, bilobalide isolated from Ginkgo
biloba, silybin isolated from milk thistle ( Silybum marianum), curcumin isolated from turmeric,
and green tea extract ( Camellia sinensis).