Syrups

                                                      Syrups

. Syrups

•Concentrated solution of sugar (e.g. sucrose) in water or other aqueous liquid.

•Types of syrup:

1-Simple syrup; when water is used alone.

2-Medicated syrup;contain drug

3-Flavored syrup; contain no drug but aromatic or flavored substance

nFlavored syrup are accepted by both children and adults, and used as vehicles (e.g., Glycyrrhiza syrup and Raspberry Syrup BP 1988 )for masking the salty taste of bromide, iodides, and chlorides and bitterness of preparation containing B-complex vitamins.

•Glycerin or sorbitol (polyols) may be added to:

1. Prevent crystallization of sucrose.

2. Increase the solubility of other drugs.

•Alcohol is included to act as:

1-Preservative

2-Solvent for the flavors.

•Sucrose and Non-sucrose based syrup

nGlycogenic substances (materials converted to glucose in the body),

•Sucrose is the sugar most frequently used in syrup, called nutritive syrup due to the high calories content.

•Non-sugar as glycerin, propylene glycol and sorbitol

nNon-glycogenic substances

•These materials not hydrolyzed into the body and result in an excellent syrup -like vehicle for medication intended for use by diabetic patients 

•Such as methylcellulose and hydroxymethylcellulose.

•Saccharine sodium

•Cyclomate sodium

•These syrups called non-nutritive syrup.

•Most syrup contain high % of sucrose, usually 60 –80 %, not only for sweetness and viscosity but also for the syrup stability. Where diluted sugar solution are susceptible for microbial growth, saturated syrups are susceptible for crystallization of sucrose on cooling.

•Simple syrup is prepared by dissolving 85 gm sucrose in enough purified water to 100 ml of syrup.

nSimple syrup has specific gravity of about 1.313. Because the 85 gm sucrose are present, the difference between 85 gm and 131.3 gm or 46.3 gm represents the weight of water used in dissolving the 85 gm sucrose. The solubility of sucrose in water is 1 gm in 0,5 ml water. So the amount required to dissolve 85 gm sucrose is 42.5 ml. thus, only a very slight amount of excess water(3.8 ml /100 ml syrup) which is unsuitable for microbial growth.