Syrups | Types of syrup | Uses&Significance|Methods of preparation|component of syrup

Описание: Syrups | Types of syrup | Uses&Significance | Methods of preparation | component of syrup | Storage of syrups
SYRUPS
Definition
Syrups are sweet, viscous, concentrated aqueous solutions of a sugar(sucrose) or
sugar-substitute in water or any other suitable vehicle. With or without added
flavoring agents and medicinal substances.
TYPES:
1. Simple syrup.
2. Medicated syrup
3. Flavoured syrup
1.SIMPLE SYRUP:
:When purified water alone is used in
making the solution of sucrose ,the preparation is known as syrup or simple
syrup. It is used as flavouring agent and vehicle for drugs. According to BP it
is 66.7% (w/w)and USP 85%(W/V).
2.MEDICATED SYRUP:
When aqueous preparation contains some medicinal agent ,the syrup is called
as medicated syrup. OR
Solution of medicated substance in which sufficient sucrose is dissolved to
produce a syrup liquid .
These are prepared by combining each of the individual components of the syrup.
Such as sucrose, purified water, flavors, coloring agents, therapeutic agent and
other desirable ingredients. They are employed in therapeutics.
The medicated syrup consist of sucrose mixed with solutions of other
substances.
3.FLAVOURED SYRUP/ NON-MEDICATED SYRUP:
Syrups not contain medicinal substances but contains various pleasantly flavored
substances are called flavored syrups.
These syrups are added in the preparation of medicated syrup and used for masking
the disagreeable taste of medicinal substances.
Examples are: Coca syrup , orange syrup , raspberry syrup etc .
USES AND SIGNIFICANCE:
1.Syrups are used as vehicle for drug substances.
2.Syrups are used as flavouring agents.
3.Syrups are used as sweetening agents.
4.Syrups are used as demulcents.

5.Syrups are used as diluting vehicles for water soluble drugs.
6.As masking agents for nauseous and irritative drugs.
Syrups are significant because:
✓ Easy to administer to children and old
people.
✓ Sucrose retards oxidation because it
is partly hydrolyzed into reducing
sugars laevulose and dextrose.
✓ Strong solution of sucrose prevent
decomposition by bacteria , fungi and
mold because of strong osmotic
pressure which results in dehydration
of these organisms.
✓ Contain little or no alcohol.
COMPONENTS OF SYRUP
Most syrup contain the following components in addition to the purified
water and any medical agent present.
1.Sugar and sugar substitutes
2.Antimicrobial preservatives.
3.Flavourants
4.Colourants
5.Special solvents ,solubilizing agents ,thickness , and stabilizers.
1.Sugar Or Sugar Substitutes
Sucrose is the sugar most frequently employed in syrups. It may be replaced by
other sugars or substances such as sorbitol , glycerin, propylene glycol. Artificial
sweetening agents: methylcellulose, hydroxyethyl cellulose. These non-sugars are
used for syrups of diabetic patients.
Dilute solutions of sucrose support mold, yeast and other microbial growth
whereas the growth of such microorganisms is usually retarted when the
concentration of sucrose is 65% W/W or more but a saturated solution may lead to
crystallization of sucrose. Sucrose and other sugars give proper viscosity to
formulation and also sweetness. A syrup contain as much as 60 to 80%
sucrose.

2.Anti microbial Preservatives
Sucrose concentration of syrup is itself antimicrobial because it exerts a
great osmotic pressure on microbes to draw water out of them thus
dehydrating them.
Commonly used preservatives with their effective concentration are
Benzoic acid-----------------0.1 ---0.2%
Sodium benzoate-------------0.1---0.2%
Various combination of methyl, propyl and butyl parabenes totally about----0.1%
3.Flavourants
Most syrups are flavoured with synthetic flavorants or naturally occurring
materials to render the syrup pleasant tasting. Such as Volatile oils, Vanillin.
4.Colourants
To enhance the appeal of the syrup ,a colouring agent is generally used.
which correlates with the flavorant employed.i.e .green with mint ,brown with
chocolate etc .
The colores used should be :
➢ Water soluble
➢ Non -reactive with other components
➢ Colour stable at PH range and under light intensity.
5.Miscellaneous
Special solvents ,solubilizing agent ,thickness and stabilizers are used
according to formulation needs.
Methods of preparation of syrups
1. Solution with the aid of Heat
2. Solution by agitation without aid of Heat
3. Addition of sucrose to a medicated liquid
4. Percolation
Storage
Syrups should be stored in a well closed container and at a temperature not
exceeding 300C
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