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Simple Syrup Preparation and Properties

The document describes different types of syrups including simple syrup, medicated syrup, and flavored syrup. It then focuses on describing the preparation of simple syrup and chocolate syrup. Simple syrup is prepared through percolation of sucrose and water to produce a clear concentrated sugar solution. Chocolate syrup is made by mixing cocoa, sugars, glycerin, and other ingredients and heating the mixture to produce a viscous brown flavored syrup. Both syrups are used as vehicles to deliver active ingredients or provide flavoring.

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Danielle De Guzman
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1K views30 pages

Simple Syrup Preparation and Properties

The document describes different types of syrups including simple syrup, medicated syrup, and flavored syrup. It then focuses on describing the preparation of simple syrup and chocolate syrup. Simple syrup is prepared through percolation of sucrose and water to produce a clear concentrated sugar solution. Chocolate syrup is made by mixing cocoa, sugars, glycerin, and other ingredients and heating the mixture to produce a viscous brown flavored syrup. Both syrups are used as vehicles to deliver active ingredients or provide flavoring.

Uploaded by

Danielle De Guzman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

PREPARATION 16

SYRUP

 Syrup
 concentrated solution of a sugar
usually sucrose in water

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 3 KINDS
1. Simple Syrup
 Clear, concentrated, sweet, aqueous,
hypertonic solution with striations
 Its concentration is either 85% w/v or
65% w/w
 Specific gravity of 1.313
 SELF PRESERVING

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 3 KINDS
2. Medicated Syrup
 Aqueous solution of sucrose that
contains pharmaceutically active
ingredient and has a therapeutic effect
 Examples: Ferrous sulfate, Ipecac

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 3 KINDS
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
 Chocolate – serve as flavorant

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 Methods of Preparation
1. Solution with the aid of Heat
 Sucrose is added to water and heated until solution
is effected
Advantage: FAST
Disadvantage: Excessive heating will cause inversion
of sucrose  glucose + fructose (sweeter, with an
increase tendency to ferment)
• Caramelize, yellowish to brownish in color
• Examples: Acacia syrup, cocoa syrup, syrup USP

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 Methods of Preparation
2. Solution without the aid of Heat
Advantage: For substance that are heat sensitive
Disadvantage: Slowest and time consuming method
Example : Ferrous Sulfate

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 Methods of Preparation
3. Percolation
 Permits the purified water to pass
slowly through a bed of crystalline
sucrose to dissolve it
 Examples: Tolu Balsam, Simple syrup

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 Methods of Preparation
4. Addition of sucrose to a medicated
liquid
 simple admixture of sugar to a prepared
liquids like fluidextract or a tincture
 the syrup prepared through this is not self
preserving
 Example: Senna Syrup

By: Nelson T. Tubon


PREPARATION 16
SYRUP

 SIMPLE SYRUP
 A good syrup has a specific gravity of not less
than 1.33 and the concentration should be 85%
w/v or 65% w/w
 60 - 80% concentration makes the syrup self
preserving

 60% concentration prone to microbial growth

 85% concentration can crystallize the sucrose


present
By: Nelson T. Tubon
PREPARATION 16
SIMPLE SYRUP

 Synonyms
 Syrupus
 Sirup, syrup

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP
 Description of Final Product
 It is clear solution of sucrose in
purified water

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP
 Use/s
 Sweetening agent
 Sweet vehicle and as basis for
many flavored and medicated
syrup

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP
 Formulation
Ingredients OA CA

Sucrose 850 g

Purified water qs ad 1000 mL

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP

 Computations

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP
 Procedure
Water

Marble

Sucrose

Cotton

Clean and dry Erlenmeyer flask


Evaporating disk

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP

 Procedure
Weigh the desired amount of ingredients
Prepare the percolation set up
 Place the moistened cotton into the neck
of the percolator to control the flow rate.
Once 20 gtts/min flow rate – clip the
rubber tubing
Place the sucrose

By: Nelson T. Tubon


PREPARATION 16
SIMPLE SYRUP

 Procedure
 Place the circular filter paper above the
sucrose and place the marbles on top of the
filter paper.
Pour 27.78 mL of water gently in a circular
manner.
 Cover with watch glass or bond paper
 Let the set up stand for 2 days
 Collect the percolate
 Place into suitable container
By: Nelson T. Tubon
PREPARATION 16
SIMPLE SYRUP
 Remarks
 The method of preparation was
percolation
 Tight cotton inhibits the flow of
liquid
 Loose cotton will permit the sucrose
flow freely
 Filter paper is used to prevent
holing of sugar
By: Nelson T. Tubon
PREPARATION 16
SIMPLE SYRUP

 Label
 ????

 Container
 60 mL flint bottle

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Category
 Syrup

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Synonyms
 Cacao Syrup
 Chocolate Flavored Syrup

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Description of Final Product


 A viscous, dark brown syrup
with the odor and taste of
cocoa

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Use/s
 flavored vehicle

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Formulation
Ingredients OA CA

Cocoa 180 g
Sucrose 600 g

Glucose 180 g

Glycerin 50 mL
Sodium chloride 2g

Vanillin 0.2 g
Sodium benzoate 1g
Purified water, qs ad 1000 mL
PREPARATION 17
CHOCOLATE SYRUP

 Computations

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Procedure
 Dissolve glucose in glycerin
 Dissolve sodium chloride,
vanillin, sodium benzoate in 6
mL hot water
 Mix 1 and 2

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Procedure
 Triturate cocoa and sucrose. Add # 3
 Heat the mixture to boiling for 3 minutes
 Cool
 Add sufficient amount of water

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP

 Label
 White Label

 Container
 15 mL amber bottle

By: Nelson T. Tubon


PREPARATION 17
CHOCOLATE SYRUP
 Remarks
 Cocoa containing NMT 12% non-volatile
ether soluble extractives or fats yields
syrup having a minimum tendency to
separate
 Sodium benzoate and glycerin are
preservatives added to prevent bacterial
and mold growth when sucrose
concentration is low.

By: Nelson T. Tubon

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