1. Tablet

A dosage form compressed into a consistent shape.

Tablets are health functional food ingredients compressed into a uniform shape for convenient consumption. They are commonly what consumers refer to as “pills.” Tablets can be manufactured in round, oblong and various other shapes and sizes. They are easy to take, carry and store, and are also efficient to manufacture, making them one of the most widely used dosage forms.

2. Capsule

Ingredients are filled or enclosed in a capsule shell, available as hard or soft capsules.

Hard capsules generally use gelatin, starch or plant-based materials as the capsule shell and are filled with powdered ingredients. Colors and opacity can be adjusted as required. Soft capsules consist mainly of gelatin, plasticizers and water and can contain various liquid ingredients. They are flexible and often transparent enough for the contents to be visible.

3. Pill

A dosage form made into small spherical shapes.

Pills are made by finely grinding health functional food ingredients and forming them into small round pieces. Their compact size makes them easy to consume, carry and store. They are particularly suitable for ingredients with strong flavors or odors. Depending on their size, several pills may be consumed at one time.

4. Granule

A dosage form made into small granulated particles.

Granules are produced by uniformly mixing powdered ingredients with other materials and forming them into evenly sized particles. A granulating solution is generally added to powdered ingredients so that they bind together into granules.

5. Powder

Fine particles that are smaller than granules.

Both powders and granules consist of particles, but the key difference is particle size. Powder particles are generally finer and smaller than granules.

6. Liquid

A fluid formulation or a concentrated form of a liquid ingredient.

7. Syrup

A mildly viscous semi-liquid dosage form between a solid and a liquid.

Syrups make health functional food ingredients easier to consume, particularly when they have a strong or bitter taste. They may contain sugars or alternatives, flavorings and coloring agents. These ingredients can provide sweetness, flavor and viscosity, improving overall palatability.

8. Paste

A highly viscous semi-solid dosage form between a solid and a liquid.

Paste has a thick consistency and limited fluidity. It generally contains little free water and offers the advantage of being suitable for direct consumption.

9. Flake

A thin, flat, flake-shaped dosage form.

Flakes are health functional food products formed into thin, flat pieces. As the name suggests, their distinctive feature is their light and flat flake-like shape.

10. Gel

A semi-solid or solid form created by adding gelling agents such as pectin, gelatin or agar to a liquid.

A gel can absorb and retain a significant amount of liquid while maintaining its structure. Depending on the formulation, absorption of liquid may occur with little or with noticeable expansion in volume.

11. Jelly

A semi-solid form produced with gelling agents such as pectin, gelatin or agar.

Jelly makes health functional foods more enjoyable and easier to consume and is widely used for products preferred by children and female consumers. The primary difference between gel and jelly is fluidity, with gel generally having a softer and more fluid texture than jelly.

12. Bar

A product manufactured in a convenient bar shape.

Bars are commonly used as convenient meal replacements or nutritional supplements for people who exercise or manage their diet. Energy bars and protein bars are typical examples.

13. Film

A dosage form manufactured as a thin film.

Oral films are thin sheets designed to dissolve in the mouth without water. They are commonly produced as oral dissolving films and offer excellent convenience because they can be consumed without a beverage.