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