Study Set Content:
Important for palatability of oral solutions
Colorants, Flavorants, Sweeteners
Generally improves stability & compatibility of the product
Preservatives, Antioxidants
usually sucrose (60-80%)
Sugar
others: sorbitol, glycerin and propylene glycol
Sugar
benzoic acid 0.1% to 0.2%
Antimicrobial preservative
sodium benzoate 0.1% to 0.2%
Antimicrobial preservative
Small amount of alcohol is added to a syrup to ensure the continued solution of poorly water-soluble flavorant (e.g. volatile oils, vanillin)
Flavorants and colorants
non-glycogenetic substitute – methylcellulose or hydroxyethylcellulose
Sugar
various combinations of methylparabens, propylparabens, and butylparabens totaling about 0.1%.
Antimicrobial preservative
has a soothing effect on irritated tissues of the throat
Sugar
Colorant should always correlate with the flavorant
Flavorants and colorants
self-preserving effect
Sugar
Preparation of Syrups
With heat
Agitation w/o heat
Addition of sucrose
Percolation
Prone to sugar inversion
With heat
Good for heat-sensitive components, slow process
Agitation w/o heat
Useful in prep of Tincture or fluidextract
Addition of sucrose
Used in Ipecac syrup*
Percolation
consists of the dried rhizome and roots
of Cephaëlis ipecacuanha
Percolation
emetine, cephaline, and psychotrine extracted by hydroalcoholic solution
Percolation
may be hydrolyzed into dextrose (glucose) and fructose (levulose)
Sucrose
