PREPARATION 16: SYRUP fructose (sweeter; has tendency to
Syrup - concentrated solution of a sugar, usually sucrose ferment)
in water *recrystallization produces invert sugars
-concentrated aqueous solution of a sugar/ sugar - Caramelize, yellowish to brownish in
substitute with/without added flavoring agents and color
medicinal agents(substances) - Examples: Acacia Syrup, Cocoa Syrup,
Syrup USP
Sugar = Sucrose 2. Solution without the Aid of Heat
Sugar substitute - polyols / polyhdric alcohol. (e.g. - Advantage: For substances that are heat
Sorbitol) sensitive (degrade when exposed to heat)
There is a tendency to crystallize if there is oversaturated - Disadvantage: Slowest and most time
sucrose consuming
Sugar substitute - Example: Ferrous Sulfate
1. Prevent recrystallization 3. Percolation
2. Enhance solubility - Use percolator
5 Components of Syrup - Permits the purified water to pass slowly
1. Sugar / Sugar substitute through a bed of crystalline sucrose to
2. Antimicrobial agent / Preservatives – to prevent dissolve it.
growth of microorgansms - Examples: Tolu Balsam, Simple Syrup
3. Flavoring Agent – should mask the taste of active 4. Addition of sucrose to a medicated liquid
ingredient - Simple admixture of sugar to a prepared
4. Colorant – should match the flavor liquid like fluid extract or tincture
5. Stabilizers (solution with a base of alcohol)
- Not self-preserving
3 KINDS OF SYRUP
- Example: Senna Syrup
1. Simple Syrup
- Clear, concentrated, sweet, aqueous,
hypertonic solution with striations
- Its concentration is either 85% w/v or
65% w/w
- Specific gravity = 1.313
- Self-preserving
- Use: vehicle
- Non-medicated (no active ing and no
therapeutic effect)
2. Medicated Syrup
- Aqueous solution of sucrose that
contains pharmaceutically active
ingredient and has a therapeutic effect
- Examples: Ferrous sulfate, Ipecac
3. Flavored Syrup
- Contains aromatic and pleasantly
SIMPLE SYRUP
flavored substance and is intended as a
- A good syrup has a specific gravity of not less
vehicle or flavor for prescription
than 1.33 and the concentration should be 85%
- It does not contain an active ingredient
w/v or 65% w/w
- Glycyrrhiza - mask bitter taste of
- 60-80% - Self-preserving
alkaloids
- Less than 60% - prone to microbial growth
- Chocolate - serve as flavorant
- More than 85% - crystallize the sucrose
METHODS OF PREPARATIONS
Synonyms:
1. Solution with the Aid of Heat
- Syrupus
- Sucrose is added to water and heated
- Sirup, Syrup
until the solution is effected.
- Advantage: Fast
Description of the Final Product
- Disadvantage: Excessive heating will
- It is a clear solution of sucrose in purified water
cause inversion of sucrose to glucose and
Use/s
- Sweetening agent
- Sweet vehicle
- Basis for many flavored and medicated syrup
Formulation
Ingredient OA CA
Sucrose 850 g 382.5 g
Purified 1000 mL 450 mL
water, qs ad
60 mL x 5 = 300 mL + 150 mL (overage)
= 450 mL
850g : 1000mL = x : 450mL
X = 382.5 g of sucrose
Sp. gr. = 1.313 ; d = 1.313 g/mL
M = (d)(v) = (1.313g/mL)(450mL)
M = 590.85 g of syrup
590.85 g - 382.5 g
= 208.35 g of H2O / 208.35 mL of H2O
Remarks
- Percolation - Method of preparation
- Tight cotton inhibits the free flow of liquid
- Filter paper - prevent holing of sucrose
Container: 60mL Flint Bottle
Label: White Label
PREPARATION 17: CHOCOLATE SYRUP
Category: Syrup
Synonyms:
- Cacao Syrup
- Chocolate Flavored Syrup
Description of the Final Product
- A viscous, dark brown syrup with the odor and
taste of cocoa
Use/s
- Flavored vehicle
Formulation
Ingredient OA CA
Cocoa 180 g 2.7 g
Sucrose 600 g 9.0 g
Glucose 180 g 2.7 g
Glycerin 50 mL 0.75 mL
Sodium 2g 0.03 g
Chloride
Vanillin 0.2 g 0.003 g
Sodium 1g 0.015 g
Benzoate
Purified 1000 mL 15 mL
water, qs ad
Label: White Label
Container: 15 mL amber bottle
Remarks
1. Cocoa containing NMT 12% non-volatile ether
soluble extractives or fats yields syrup having a
minimum tendency to separate
2. Sodium Benzoate and Glycerin are
preservatives added to prevent bacterial and
mold growth when sucrose concentration is low.
3. 3 minutes to boiling - more than 3 minutes of
exposure to heat will lead to the inversion of
sucrose
