PREPARATION #16: SIMPLE SYRUP

SYRUP
- a concentrated aqueous solution
containing sugar (usually sucrose or
any other sugar substitute)
- masks unpleasant taste of solutions
- maybe added with polyols like
glycerine or sorbitol to
retard crystallization of
sucrose
increase its solubility

TYPES OF SYRUP
1. Simple syrup
- A clear, concentrated, sweet,
aqueous, hypertonic solution with
striations
- A concentrated solution of
sucrose in purified water
- Has a concentration of either
85% W/V or 65% W/W
- Has a specific gravity of 1.313
2. Flavored or Non-Medicated syrup
- Serves as a vehicle for other
ingredients
or
medicated
substances
- Contains aromatic and pleasantly
flavored
substance
and
is
intended as a vehicle of flavor for
prescription
- Does not contain any active
ingredient
- Examples:
Glycyrrhiza syrup (masks
bitter taste of alkaloids)
Chocolate syrup (flavorant)
3. Medicated syrup
- Aqueous solution of sucrose
containing pharmaceutical active
ingredient
- Has therapeutic effect
- Examples:

Ferrous sulfate syrup

(hematinic)
Ipecac syrup (emetic)

METHODS OF PREPARATION
1. Agitation with heat
- Sucrose added to water and
heated until solution is effective
- A rapid method since it utilizes
heat which facilitates rapid
dissolution of sugar and other
components
- Can only be used for heat stable
substances
- Advantage: fast
- Disadvantage: excessive heating
leads to inversion of:
Sucrose
-

Glucose + Fructose

Fructose is sweeter and has the

tendency to ferment
Caramelized, yellow to brownish
in color
Inversion is a hydrolytic reaction
Presence of sugars makes the
syrup more prone to fermentation
and microbial growth making it
less stable
Inversion also leads to a sweeter
and darker syrup
Overheating (>100oC) leads to
caramelization or browning of
syrup
Overheating leads to either
burning or crystallization
Examples:
Acacia syrup
Cocoa syrup
Simple syrup

2. Agitation without heat

- Slowest
and
most
timeconsuming method
- Involves mixing of the ingredients
in a large vessel

Method avoiding heat-induced

inversion
Suited
for
heat-sensitive
ingredients
Advantage: for substance that
are heat-sensitive
Disadvantage: slower
Example:
Ferrous sulfate

3. Percolation
- Uses a percolator or column
- The flow rate of the liquid (water)
is controlled or adjusted to 20
drops/minute through the use of
cotton
- Percolator allows passage of
water slowly through the bed of
crystalline sucrose and will
eventually dissolve sugar
- Permits purified water to pass
slowly through a bed of
crystalline sucrose to dissolve it
- Examples:
Simple syrup
Tolu Balsam
4. Addition of sucrose to medication
liquid
- Involves the simple admixture of
sugar to a prepared medicated
liquid (usually a fluid extract of
strong alcoholic content or a
tincture)
- The syrup prepared in this
method is not self-preserving
SIMPLE SYRUP
- Specific gravity: 1.313
- Concentration: 85% W/V - 65% W/W
- If concentration is 60-80%:

Syrup is self-preserving
If concentration is <60% W/W:
Syrup is prone to microbial
growth
Prevention
requires
addition of preservatives
If concentration is >85% W/V:
Syrup can crystallize

SYNONYMS
- Syrupus
- Sirup
- Syrup
DESCRIPTION
- A clear solution of sucrose in purified
water
COLOR
- Yellowish with striations
USES
- Sweetening agent
- Sweet vehicle and as basis for many
flavored and medicated syrup
LABEL
- White label
CONTAINER
- 60 mL Flint Bottle
METHOD OF PREPARATION
- Percolation
COMPUTATIONS