the all u need to know about syrup is here its a verified information.and will help u to incerease your knowledge about liquid dosage forms especially Syrup

2. INDEX
WHAT IS SYRUP
ADVANTAGES OF SYRUP
TYPES OF SYRUP
DISADVANTAGES OF SYRUP
COMPONENTS OF
SYRUP
PREPARATION OF SYRUP

3. WHAT IS SYRUP
concentrated aqueous preparations of 85% of sugar or sugar substitute with or without
flavoring agents and medicinal substances.
In medical terminology, medicinal syrups are nearly saturated solutions of 85% of
sugar in water in which medicinal substances or drugs are dissolved.
Due to the inability of some children and elderly people to swallow solid dosage forms,
it is fairly common today for a pharmacist to be asked to prepare an oral liquid dosage
form of a medication available in the pharmacy.

4. TYPESOFSYRUP
Aromatic or adjuvant syrups
They are mostly used to improve the taste of salty, bitter, or otherwise unpleasant
mixtures.
Medicinal syrups
They are of two types:
Made from extractive drugs: Here, the fluid extract of the respective medicines is mixed
with the syrup.
Made from chemicals: This can be either by simple solution or by chemical reaction and
solution. Here the taste of the medicinal agents is greatly modified.

5. ADVANTAGES OF SYRUP
 Appropriate for any patient, whatever the age is
 The most natural and easiest route of administration
 Economical and safe to the patient
 No nursing is required, which means the patient can take it with no
help
 The liquid dosage form is expected for certain types of products like
cough medicines

6. DISADVANTAGES OF SYRUP
 Delayed onset of action because absorption takes time
 Not suitable in emergency and for unconscious patients
 Not convenient for a patient with a gastrointestinal disorder such
as diarrhea, constipation, ulceration, and hyperacidity in stomach
 Can’t avoid first pass metabolism

7. COMPONENTS OF SYRUP
Most syrups contain the following components in addition to the purified water
and any medicinal agents present:
(a)Sweetening Agent- the sugar, usually sucrose, or sugar substitute used to provide
sweetness and viscosity
(b) Antimicrobial Preservatives
(c) Viscosity Modifier
(d) Flavorants
(e) Colorants
many types of syrups, especially those prepared commercially, contain special
solvents, solubilizing agents, thickeners, or stabilizers.

8. PREPARATION OF SYRUP
Pharmaceutical syrups are produced by mixing purified water,
sweeteners, active ingredients (API), aromas, flavors and other
ingredients (thickeners) etc.

9. There are four methods. Based on the physical and chemical
properties on the ingredients, the choice of the method is
selected-
I. Solution with heat
II. Agitation without heat
III. Addition of sucrose to liquid medicament
IV. Percolation method

10. 1. Solution with heat-
temperature of purified water is increased to 80 to 85 C
taken off from the heat source
Then add sucrose and shake it thoroughly
Those substances that are heat sensitive and volatile agents are added after the solution attain
the room temperature
during heating, the sucrose gets hydrolysed, results in the formation of dextrose and fructose
these two sugars together called as invert sugar and the process is known as inversion
The inversion leads to darkening of the solution

11. 2.Agitation without heat-
vessel is taken generally made up of stainless steel or glass
The vessel should be larger than the desired volume of syrup required
Then the ingredients according to the formulation are added to water and
mixed
It is better to dissolve solid ingredients in the water first and then to add them
to syrup
This results in easy mixing as sugar solution generally retards mixing

12. 3. Addition of sucrose to liquid medicament-
This method is generally used for fluid extracts.
But those substances which are soluble in alcohol will precipitate out as soon as the
addition of water
An alternation is to first dissolve all the ingredients in water
Now after sometime all the precipitates formed are filtered out
Now add sucrose
But this method is of no use if the precipitates formed has active ingredients

13. 4. Percolation method-
the principle of percolation is used
A sucrose bed is prepared and then water or vehicle containing therapeutic
agent is passed
Here the sucrose bed should be coarse and shape of percolator must be
cylindrical or cone shapped

14. Formulation

15. FACTORS TO BE TAKEN INTO
CONSIDERATION
The manufacturing process must achieve the following factors:
• Dissolving of the sugars to form a syrup
• Hydration of powdered ingredients
• Blending ingredients of widely different viscosity
• Suspension or dissolving of active ingredients
• The end product must be smooth, agglomerate-free and
homogeneous.
• Equipment should conform to GMP standards

16. Using conventional mixers and agitators for this process leads
to several potential problems:
• Conventional agitators cannot dissolve high concentrations of sugars at ambient temperature.
• Heating of the mixture will be required to aid solution. This is
energy inefficient.
• The cooling process after this further adds to costs and process time.
• Crystallization of the syrup can occur during heating/cooling.
• Active ingredients can be damaged by heat.
• Thickening ingredients will form agglomerates which
conventional equipment cannot disperse

17. These problems can be overcome by using a Silverson High
Shear mixer.
• A Silverson high shear mixer can produce 66% sucrose
syrup at ambient temperature.
• The heat of dissolution is imparted in the form of shear
• Consistent product quality and repeatability is obtained.
• An agglomerate free mixture is produced

18. Packaging of Syrup
Syrup, as a pharmaceutical product requires safe, secure and tamper-proof
handling while packaging. Packaging of syrups needs to ensure complete
protection from contamination and microbial growth. Our inevitable packaging
support assures the safe and secure packaging of syrups so as to ensure their
extended shelf life.
The general process:
 Filling
 Sealing
 Capping
 Coding & labeling
 Wrapping

19. Process Involved in Syrup Packaging –
Empty Bottles are rinsed though Air-jet cleaning
 After complete cleaning, bottles are tested & transferred ahead for filling
 Filling machines with their automatic piston fills the bottles with accurate
volume of syrup
 Capping is done on bottle through capping machines
 Plastic or aluminum capsules are bound over the neck of the bottle for secure
sealing
 Important details regarding packaging date & expiry date are printed on
bottles