To enhance the appeal and for easy identification of different products, a coloring agent is used. The coloring agent should match well with the flavor in the preparation, for example, green with mint and brown with chocolate flavor. The colorant used should be generally water soluble, nonreactive with other components, stable at the pH range and under the intensity of light that the liquid preparation is likely to be exposed during its shelf life, non-toxic and not have any physiological activity, noninterfering with other adjuvants and analytical procedures, free from objectionable odor and taste and inexpensive. Some of the food, drug and cosmetics colorants that are used in pharmaceuticals are brilliant blue, tartrazine, erythrosine and indigotine.