Aim: To prepare and submit simple syrup
BACKGROUND
Simple syrup is thick and viscous solution of sucrose in purified water, in which the high concentration of sucrose (i.e-66.7% w/w) is used according to IP, However the concentration varies in USP (85%). It is having sweet taste and flavour, it is a used as sweetener and vehicle.
Generally, sugar containing liquids are excellent growth media for many micro-organisms, molds and yeasts. However, microorganism can not be grown in it, due to high osmotic pressure created by the high concentration of sucrose. Osmotic pressure mediated water loss from micro-organisms destroys them.
In contrast, diluted sucrose solution supports the excellent growth of micro-organisms. Moreover, Concentrated or saturated sucrose in the solution may be crystalize in the changing temperature.1
Syrup is preferred to cool before its packing in a container, because filling hot syrup in a container may cause the condensation of water vapours, which ultimately led to the dilution of top layer of syrup.
As discuss above, the micro-organism growth can be possible in the diluted sucrose solution in the top layer of it, ultimately, resulting in the fermentation of the syrup.
Generally, simple syrup does not need the preservative, as high sucrose concentration led the saturation and generate osmotic pressure. But if preservative is needed 0.15% methyl paraben can be used. Additionally, partial hydrolysis of the sucrose led to the formation of reducing sugars dextrose and levulose, which acts as the antioxidants.
These are used to coat the tablets to mask the bad odour and taste, Moreover, addition of sorbitol’s and glycerine can be used to retard the crystallization of sucrose (sugar) in the syrup.1,2
Flavoured syrups contain some types of aromatic or other flavours in it e.g., cherry, acacia, orange, cocoa. It is used as a vehicle for various prescriptions for adults as well as children’s. On other hand, in Medicated syrup the sucrose is partially or wholly substituted by the medicament (drug molecule) e.g cough syrup.
Sorbitol and glycerine can be used as a substitutes to the sucrose for preparation of sugar free syrup for the children.
It can be prepared by different methods like heat method, agitation method, percolation method, or addition of sucrose to the flavoured liquid or liquid medication. The method is decided on the chemical and physical characterization of the ingredients used in syrup. 2
REQUIREMENTS
Apparatus:
Beaker,
Stirrer/glass rod,
Tripod stand,
Measuring cylinder,
Water-bath,
spatula,
burner
Chemicals:
Sucrose, purified water
Formulation Table for simple syrup
| Sr.
No |
Name of Ingredient |
Quantity | Role |
| 1 | Sucrose | 66.7 g | Sweetener |
| 2 | Purified water | 100 g | Vehicle |
Calculation:
For preparation of 100 gm of the product = 66.7 gm (required sucrose)
For preparation of Y gm of the product = X gm (required sucrose)
e.g. Calculate the quantity of sucrose required for preparation of 20g of the product
Here, Y=20 X=?
X= 13.34 g of sucrose
Water required = 20g-13.34 g = 6.66 gm
PROCEDURE
Heat method is used to prepare a simple syrup. Overheating of the solution should be avoided, it causes the formation of dextrose and levulose from sucrose. This is hydrolytic reaction and it is known as inversion, the combination product of dextrose and levulose is known as invert syrup.1,2
C12H22O11 (sucrose) + H2O (water) 
C6H12O6 (dextrose)+ C6H12O6 (levulose)
- The required amount of sucrose is weighed and transferred in the beaker.
- Add small quantity of purified water in the beaker containing sucrose and stir it with the stirrer/glass rod.
- Start heating the beaker using burner to dissolve the sucrose in purified water.
- Transfer the solution from beaker to a measuring cylinder after complete dissolution of sucrose in water.
- Make up the final weight by adding the remaining quantity of water to the measuring cylinder.
- Filter the solution through muslin cloth to remove the impurities present in final solution.
- Cool the solution at room temperature and transfer it to the suitable container.
Container: Round glass amber coloured container with narrow mouth and metal-screw cap should be used or translucent plastic container.
Storage: Store the simple syrup in well labeled closed pack container in cool and dry place (below 30 C)
Note– Cap should be closed tightly, and dry container should be used to avoid the moisture mediated fermentation.
CONCLUSION
Simple syrup is prepared and submitted.
[ps2id id=’references’ target=”/][ps2id id=’1′ target=”/]
REFERENCES
- Dr Suresh G Sudke, Experimental pharmaceutics-I, 1st Edition, Nirali Prakashan, 2018
- Felton L, Remington: Essential of Pharmaceutics, am, J.Pharm.Educ. 2013
FAQs
- What is the concentration of sucrose in simple syrup? (According to IP/USP)
ANS: Concentration of sucrose in simple syrup is 66.7 % according to IP and 85% according to USP.
- Difference between simple syrup and flavoured syrup?
ANS: Simple syrup is only the solution of high concentrated sucrose in water, on the other side flavoured syrup contain some types of aromatic or other flavours in its e.g., cherry, acacia, orange cocoa.
Recent articles: Microplate based Alamar Blue Assays
Labmonk Blogs: Click here to visit.
Labmonk Notice Board: Click here to visit.
