8. Functions of sucrose or its derivatives:
i. Viscosity
ii. Sweetness
iii. Flavoring agent
iv. Masking bitter taste.
9. ⦁ Most syrups contain a high proportion of sucrose, usually
60% to 80% not only because of desirable sweetness and
viscosity of such solutions
10. The amount of a preservative required to protect a
syrup against microbial growth varies with the proportion of
water available for microbial growth and capability of
preservative itself.
Most commonly used preservative:
i. Benzoic acid
ii. Sodium benzoate
11. Most syrups are flavored with:-
1. Naturally occurring materials:
Volatile oils i.e. Orange oil.
Synthetic flavorants:
Vanillin and others.
2.
Purpose and benefits of flavorant
To render the syrup pleasant taste.
12. To enhance the appeal of the syrup , a coloring agent
that correlate with the flavorant employed is used
iv.
14. Syrups are frequently prepared by:
1) solution of the ingredients with the aid of heat,
2) solution of the ingredients by agitation without the use
of heat.
3) addition of sucrose to a prepared medicated liquid or
to a flavored liquid,
16. ⦁ Economical and safe to the patient
⦁ The liquid dosage form is expected for certain types of
products like cough medicines.
17. Difference between Syrups And
Elixirs:
Syrups Elixirs
1.Alcohol is not necessary
component
2.more sweet than elixir
3.more viscous than elixirs
4.High concentration of sugar
5.Less Stable
6.Difficult to formulate than elixirs
7.More effecting in masking the taste
of medicinal agents
8.May not be clear formulations
9.Sucrose Syrup can not be used for
diabetic patient but if used exercise
care.
1.Alcohol is necessary component
2.Less sweet than syrup
3.Less viscous than syrup
4.Less proportion of sugar
5.More stable
6.Easy to formulate than syrups
7.Less effecting in masking the taste
of medicinal agents
8.These are clear formulations
9.Can be used for Diabetic patients
easily
