Syrup. For pharmacy students , what is syrup....

WHAT IS SYRUP

Concentrated aqueous preparation of 85% sugar (usually sucrose) or sugar substitute with or without flavouring agents and medicinal substances.

• Medicinal syrups are nearly saturated solutions of 85% sugar in water where medicinal substances or drugs are dissolved, intended to be used internally.

• The conc. of the sugar should not be more than 85%. Also, it should not reach the saturation point, as it may crystallize out of the syrup during weather change.

• Glycerin or sorbitol may be added to delay sugar crystallization or increase components' solubility.

The sugar content should not be less than 65% because it will be a suitable media for the growth of microorganisms and molds, and thus syrup's deterioration.

1. Syrups

2. Outcomes
Define and explain syrup as a dosage form
Know the advantages of syrups
Discuss types of syrups
Learn syrup preparation methods
Evaluate stability and storage of syrups
Explain the formulation process

3. WHAT IS SYRUP
•Concentrated aqueous preparation of 85% sugar (usually sucrose) or
sugar substitute with or without flavouring agents and medicinal
substances.
•Medicinal syrups are nearlysaturated solutions of 85% sugar in water
where medicinal substances or drugs are dissolved, intended to be
used internally.

4. •The conc. of the sugar should not be more than 85%. Also, it should
not reach the saturation point, as it may crystallize out of the syrup
during weather change.
•Glycerin or sorbitol may be added to delay sugar crystallization or
increase components’ solubility.
•The sugar content should not be less than 65% because it will be a
suitable media for the growth of microorganisms and molds, and thus
syrup’s deterioration.

5. Advantages of Syrups
Masking the unpalatable taste of some dugs. e.g. vitamin B-compleox
Increasing the stability and preservation of the drugs for longer time due to the high conc. of
sugar in the syrup
Decreasing the incompatibility due to increased viscosity (due to high conc. of sugar)

6. Types of
Syrups
Simple Syrup (contains water and sugar
only)
Flavored syrup (contains flavoring
compounds in addition to the sugar and
water and is used as a flavoring agent for
the pharmaceutical dosage form)
Medicated syrup (contains one or more
medical compound)

7. Classification of syrups according to the method of
preparation
Syrup prepared by the addition of API to a mixture of water and sugar
Syrup prepared by addition of API which is previously dissolved in water to a mixture of
water and sugar
Syrup prepared by extraction, e.g. Tolubalsam
Syrup prepared by chemical reaction method, e.g. iodo-tannic syrup

8. Methods of Syrup preparation
Shaking
method
Dissolving by
heat
Addition of
liquid drug to
the syrup
Extraction by
percolation
Dilution of
concentrated
liquid syrups

9. Preservation
of Syrups
•The presence of sugar (85%) syrup is considered a
preservative and there is no need to add any preservative
as in the following formula:
Rx
Sucrose --------85gm
P.w-------ad 100ml
•When the percentage of sugar is decreased we must add a
preservative, which is in suitable proportion to the amount
of free water and suitable with the missing amount of
sugar.

10. Preservation
of Syrups
•E.g.
Rx
Sucrose --------65 gm
P.W ---------ad 100 mL
•To preserve this syrup, we add an amount of the
preservative equal to the deficiency of the sucrose as
the following:
•100 mL of P.W of syrup is made by 85 gm of sucrose
•76.5 mL of syrups is preserved by 65 gm of sucrose.
•The amount left unpreserved equals
100mL –76.5mL=23.5mL syrup needs preservative
•The amount of preservative needed depends on the
type of preservative used

11. Examples of
Preservatives
and their
Percentage
Name of the preservative Percentage
Benzoicacid 0.1-0.2%
Ascorbic acid 0.1%
Butyl paraben 0.02%
Propyl paraben 0.05%
Methyl paraben 0.1%
Alcohol 15-20%

12. Signs of Deterioration of the Syrup
1.Crystallization of the sugar due to excessive heating and
evaporation of water. It may lead to mold formation
(decreased preservation capacity)
2.Syrup inversion: hydrolysis of sucrose to fructose and
glucose by the effect of acid or heat.
3.Molding if the conc. of sugar is decreased
4.Change of color, taste, smell and turbidity

13. Preservation of Syrups
Syrups are preserved in dry sterilized bottles, firmly closed and
should be filled to the top in order not to be oxidized atmospheric
oxygen, and should be stored away from light, at room temp.
We also could use different preservatives to increase the stability
of the syrup for longer time.

14. Other types of sugars used
Sorbitol
Dextrose
(glucose)

15. Sorbitol
•Preferred over sucrose as it is
characterized by:
1.Non-irritant to the mouth and throat
2.Does not cause caries to the teeth
3.Does not increase blood sugar
4.Only about 60% as sweet as sucrose
5.Decreased crystallization of the
concentrated sugar sol.
6.Prevents the adhesion of the cap to the
glass bottles (contrary to sucrose)
7.Chemically inert (no or few
incompatibilities with API)

16. Dextrose (Glucose)
•Prepared in a saturated solution of 50%
conc.
•It helps the growth of micro-organisms,
so a large amount of glycerin is added as a
preservative
•Dextrose is used in acidic syrups only
because it is not affected by it (it is a
monosaccharide)

17. Examples of
Syrups
Iodo-tannic
acid syrup
Ferrous sulfate
syrup
Ipecac extract
syrup
Balsam tolu
syrup

18. Thank you