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    Preparation 16 17

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    Mikaela Lao
    This document describes the components and preparation of syrups. It defines syrup as a concentrated aqueous solution of sugar or sugar substitute, which may contain flavorings or medicinal agents. There are three main types of syrup: simple syrup containing only sugar and water, medicated syrup containing active ingredients, and flavored syrup used as a vehicle for other liquids. Syrup preparation involves heating sugar and water until dissolved to the desired concentration, and may incorporate additional steps for heat-sensitive substances or those requiring percolation. Common syrups are described including their ingredients, proportions, preparation methods, and intended uses.

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    Preparation 16 17

    Uploaded by

    Mikaela Lao
    399 views3 pages
    This document describes the components and preparation of syrups. It defines syrup as a concentrated aqueous solution of sugar or sugar substitute, which may contain flavorings or medicinal agents. There are three main types of syrup: simple syrup containing only sugar and water, medicated syrup containing active ingredients, and flavored syrup used as a vehicle for other liquids. Syrup preparation involves heating sugar and water until dissolved to the desired concentration, and may incorporate additional steps for heat-sensitive substances or those requiring percolation. Common syrups are described including their ingredients, proportions, preparation methods, and intended uses.

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    This document describes the components and preparation of syrups. It defines syrup as a concentrated aqueous solution of sugar or sugar substitute, which may contain flavorings or medicinal agents. There are three main types of syrup: simple syrup containing only sugar and water, medicated syrup containing active ingredients, and flavored syrup used as a vehicle for other liquids. Syrup preparation involves heating sugar and water until dissolved to the desired concentration, and may incorporate additional steps for heat-sensitive substances or those requiring percolation. Common syrups are described including their ingredients, proportions, preparation methods, and intended uses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    399 views3 pages

    Preparation 16 17

    Uploaded by

    Mikaela Lao
    This document describes the components and preparation of syrups. It defines syrup as a concentrated aqueous solution of sugar or sugar substitute, which may contain flavorings or medicinal agents. There are three main types of syrup: simple syrup containing only sugar and water, medicated syrup containing active ingredients, and flavored syrup used as a vehicle for other liquids. Syrup preparation involves heating sugar and water until dissolved to the desired concentration, and may incorporate additional steps for heat-sensitive substances or those requiring percolation. Common syrups are described including their ingredients, proportions, preparation methods, and intended uses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    SYRUP ✓ Chocolate – serve as flavorant

    • Concentrated solution of a sugar usually Method of Preparation


    sucrose in water
    1. Solution with the aid of Heat
    • Concentrated aqueous solutions of a sugar
    / sugar substitute with or without added ✓ Sucrose is added to water and heated until
    flavoring agent and medicinal agent solution is effected
    (substances) sugar substitutes ✓ Endpoint: syrup should be clear
    • Sugars = sucrose ✓ Advantage: FAST
    ✓ Disadvantage: Excessive heating will
    5 Components of Syrup cause inversion of sucrose - glucose +
    • Sugar / sugar substitutes – Polyols -> fructose (sweeter, with an increase
    polyhydric alcohols (example: sorbitol and tendency to ferment) or recrystallize
    gylcerol) maybe added to retard ✓ Caramelize, yellowish to brownish in color
    crystallization of sucrose and enhance ✓ For heat stable substance
    solubility ✓ Examples: Acacia syrup, cocoa syrup,
    • Antimicrobial preservatives syrup USP
    • Flavorants - mask the taste of the drug 2. Solution without the aid of Heat
    • Colorants – match the flavorants
    • Stabilizers ✓ Advantage: For substance that are heat
    sensitive
    3 Kinds of Syrup ✓ Disadvantage: Slowest and time-
    consuming method
    1. Simple Syrup
    ✓ Example : Ferrous Sulfate
    ✓ Clear, concentrated, sweet, aqueous,
    3. Percolation
    hypertonic solution with striations
    ✓ Its concentration is either 85% w/v or 65% ✓ Permits the purified water to pass slowly
    w/w through a bed of crystalline sucrose to
    ✓ Specific gravity of 1.313 dissolve it
    ✓ SELF PRESERVING ✓ Use percolator
    ✓ Non medicated ✓ Rate: 20gtts/min
    ✓ Serve as vehicle for active drugs – need ✓ Examples: Tolu Balsam, Simple syrup
    ng preservative if it act as a vehicle
    4. Addition of sucrose to a medicated liquid
    2. Medicated Syrup
    ✓ simple admixture of sugar to a prepared
    ✓ Aqueous solution of sucrose that contains liquids like fluidextract or a tincture
    pharmaceutically active ingredients and ✓ Tincture – solution with an alcohol based
    has a therapeutic effect ✓ the syrup prepared through this is not self
    ✓ Examples: Ferrous sulfate, Ipepac preserving
    ✓ Example: Senna Syrup
    3. Flavored Syrup
    ✓ Contains aromatic and pleasantly flavored
    substance and is intended as a vehicle or
    flavor for prescription
    ✓ It does not contain an active ingredient
    ✓ Glycyrrhiza to mask bitter taste of alkaloids

    SARTO, Neil Jeremy C.


    1E-PH
    SIMPLE SYRUP 1. Weigh the desired amount of ingredients
    2. Prepare the percolation set up
    ✓ A good syrup has a specific gravity of not
    3. Place the moistened cotton into the neck of
    less than 1.33 and the concentration
    the percolator to control the flow rate. Once
    should be 85% w/v or 65% w/w
    20 gtts/min flow rate – clip the rubber
    ✓ 60 - 80% concentration makes the syrup
    tubing
    self preserving
    4. Place the sucrose
    ✓ 60% concentration prone to microbial
    5. Place the circular filter paper above the
    growth
    sucrose and place the marbles on top of
    ✓ 85% concentration can crystallize the
    the filter paper.
    sucrose present
    6. Pour 27.78 mL of water gently in a circular
    Preparation 16 manner.
    7. Cover with watch glass or bond paper
    SIMPLE SYRUP 8. Let the set up stand for 2 days
    Synonyms 9. Collect the percolate
    10. Place into suitable container
    ✓ Syrupus
    ✓ Sirup, syrup Method of Preparation: Percolation

    Description of Final Product Label: White label

    ✓ Clear solution of sucrose in purified water Container: 60 mL Flint bottle

    Use/s: Remarks:

    ✓ Sweetening agent ✓ Tight cotton inhibits the flow of liquid


    ✓ Sweet vehicle and as basis for many ✓ Loose cotton will permit the sucrose flow
    flavored and medicated syrup freely
    ✓ Filter paper is used to prevent holing of
    Formulation sugar
    Ingredients OA CA
    Sucrose 850 g 382.5 g
    Purified water, qs ad 1000 mL 208.35 mL

    Procedure:

    Water
    Marble
    Sucrose
    Cotton

    Clean and dry erlenmeyer flask

    Evaporating disk

    SARTO, Neil Jeremy C.


    1E-PH
    Preparation 17 syrup having a minimum tendency to
    separate
    CHOCOLATE SYRUP
    ✓ Sodium benzoate and glycerin are
    Category: Syrup preservatives added to prevent bacterial
    and mold growth when sucrose
    Synonyms: concentration is low.
    ✓ Cacao Syrup
    ✓ Chocolate Flavored Syrup
    Description of Final Product: Viscous, dark
    brown syrup with the odor and taste of cocoa
    Use: Flavored vehicle
    Formulation
    Ingredients OA CA
    Cocoa 180 g 27 g
    Sucrose 600 g 9.0 g
    Glucose 180 g 1.75mL
    Glycerin 50 mL 0.75 mL
    Sodium Chloride 2g 0.03 g
    Vanillin 0.2 g 0.003 g
    Sodium benzoate 1g 0.015 g
    Purified water, qs ad 1000 mL 15 mL

    Density of Glucose: 1.54 g/mL


    Procedure:
    1. Dissolve glucose in glycerin
    2. Dissolve sodium chloride, vanillin, sodium
    benzoate in 6 mL hot water
    3. Mix 1 and 2
    4. Triturate cocoa and sucrose. Add # 3
    5. Heat the mixture to boiling for 3 minutes
    6. Cool
    7. Add sufficient amount of water
    Label: White label
    Container: 15 mL amber bottle
    Method of Preparation: Solution with the aid of
    heat
    Remarks:
    ✓ Cocoa containing NMT 12% non-volatile
    ether soluble extractives or fats yields
    SARTO, Neil Jeremy C.
    1E-PH

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