containing sodium alginate h120l 0 4 w v sodium ethyl parahydroxybenzoate 2 0 w v sodium butyl parahydroxybenzoate 0 2 w v sweetener q s flavor q s deionized water to 100 was prepared according to the following instructions 1 dissolve the preservatives flavor and sweetener 2 add the alginate and stir to dissolve 3 add water to 100 ii a liquid composition was prepared as above but with the addition of 2 w v hydroxypropylmethyl cellulose 2 solution with a viscosity of 100 mpa s u2212 1 at 25 u00b0 c added at stage 1 sodium alginate h120l 0 6 w v hydroxy propyl methyl cellulose 2 0 w v monopotassium phosphate 0 02 w v dipotassium phosphate 0 04 w v sodium ethyl parahydroxybenzoate 2 0 w v sodium butyl parahydroxybenzoate 0 2 w v sweetener q s flavor q s deionized water to 100 iv the buffered solution with an antacid component was prepared as in iii but sodium bicarbonate and calcium carbonate were added both 2 0 w v mg 10 ml i monopotassium phosphate 20 00 dipotassium phosphate 40 00 sodium bicarbonate 168 00 ethyl paraben 20 00 sodium butyl paraben 2 22 sodium saccharin 10 00 xanthan gum 49 00 calcium carbonate 80 00 locust bean gum 21 00 sodium alginate h120l 4 00 flavor 7 00 deionized water to 10 ml ii monopotassium phosphate 20 00 dipotassium phosphate 40 00 sodium bicarbonate 168 00 ethyl paraben 20 00 sodium butyl paraben 2 22 sodium.