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SYRUPS - Coggle Diagram
SYRUPS
Formulation of sugar based syrups
Stability of aqueous sucrose solutions
:arrow_up:sucrose content (60%-80%)
COMPONENTS OF SYRUP
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Sucrose
provide
sweetness
viscosity
:arrow_up:Palatability
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Antimicrobial preservatives
Sodium benzoate
Benzoic acid
Alcohol
Methyl/propyl paraben
againts microbial contamination
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Flavorants
Synthetic
Natural
Volatile oils
Vanillin
Water soluble
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Colorants
color stable at pH range
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Therapeutic agents
Non-Medicated Syrup
serve as
pleasant-tasting vehicle
syrup without API
Non-Sucrose Syrup
used for diabetic patients
alternative of sucrose
sorbitol, glycerin, propylene glycol
Syrup NF
85g sucrose + purified water
Preparation Method
2) Agitation without heat
result
more time consuming
has maximum stability
3) Addition of sucrose to liquid medicament
1) Solution with heat
Acid
:arrow_up: inversion/heat
Invert sugar
susceptible to microbial growth
4) Percolation
example: Ipecac syrup
Formulation of Paracetamo Syrup
API => Paracetamol
Diluent/ Sweetener => D.M water/Glycerin
Solubilizer => Polyethylene glycol
Preservatives
Sodium methyl & propyl paraben
Sodium benzoate
Coloring agent & Flavoring agent
pH modifier => citric acid monohydrate
Packaging
extend shelf life
protect from
microbial growth
contamination
Process
2.Sealing
3. Capping
4. Coding & Labelling
1. Filling
5. Wrapping
Advanced packaging machine
give benefits in terms of
Safe & secure process handling
Excellent packaging
Preserve syrup quality
Tight sealing
protect from contamination
Reduced over-head