Podcast
Questions and Answers
Syrups are characterized by a sweet taste and relatively high ______.
Syrups are characterized by a sweet taste and relatively high ______.
viscosity
Syrups can be classified into non-medicated and ______ syrups.
Syrups can be classified into non-medicated and ______ syrups.
medicated
Sugar-based syrups are concentrated solutions of ______.
Sugar-based syrups are concentrated solutions of ______.
sugar
Sugar-free syrups are formulated with artificial sweetening agents and viscosity ______.
Sugar-free syrups are formulated with artificial sweetening agents and viscosity ______.
Signup and view all the answers
Sucrose is the preferred carbohydrate for syrups due to its purity, degree of sweetness, and lack of ______.
Sucrose is the preferred carbohydrate for syrups due to its purity, degree of sweetness, and lack of ______.
Signup and view all the answers
One disadvantage of sucrose-based syrups is that they are subjected to fermentation and ______.
One disadvantage of sucrose-based syrups is that they are subjected to fermentation and ______.
Signup and view all the answers
The growth of moulds and yeasts in sucrose solutions can lead to turbidity, change in odor, and change in ______.
The growth of moulds and yeasts in sucrose solutions can lead to turbidity, change in odor, and change in ______.
Signup and view all the answers
Syrups should contain enough sucrose to approach ______ to prevent microbial growth.
Syrups should contain enough sucrose to approach ______ to prevent microbial growth.
Signup and view all the answers
Sucrose undergoes hydrolysis to give ______ and glucose.
Sucrose undergoes hydrolysis to give ______ and glucose.
Signup and view all the answers
This reaction is also called an 'inversion reaction' because sucrose rotates polarized light to the right while the products rotate it to the ______.
This reaction is also called an 'inversion reaction' because sucrose rotates polarized light to the right while the products rotate it to the ______.
Signup and view all the answers
Dextrose displays a sweetness rating of ______ percent.
Dextrose displays a sweetness rating of ______ percent.
Signup and view all the answers
The change in color that occurs during caramelization is associated with the formation of ______.
The change in color that occurs during caramelization is associated with the formation of ______.
Signup and view all the answers
Compared to sucrose, dextrose ______ more slowly.
Compared to sucrose, dextrose ______ more slowly.
Signup and view all the answers
Dextrose forms a saturated solution in water at ______ percent w/v.
Dextrose forms a saturated solution in water at ______ percent w/v.
Signup and view all the answers
Preservatives are usually required for ______-based syrups.
Preservatives are usually required for ______-based syrups.
Signup and view all the answers
Glycerine may be used in a concentration of ______ to act as a preservative for dextrose-based syrups.
Glycerine may be used in a concentration of ______ to act as a preservative for dextrose-based syrups.
Signup and view all the answers
Study Notes
Syrups
- Syrups are concentrated, sweet, viscous solutions made from sugar, with or without medicinal or flavoring ingredients.
- Two classifications of syrups:
- Non-medicated syrups: Act as vehicles for other preparations.
- Medicated syrups: Contain active pharmaceutical ingredients (APIs) and have therapeutic effects (e.g., antihistamines, cough suppressants).
- Additional classifications based on sugar type:
- Sugar-based syrups: Use concentrated solutions of sugars like sucrose and dextrose.
- Sugar-free syrups: Formulated with artificial sweeteners and viscosity builders (e.g., saccharin sodium, sorbitol, sodium cyclamate) for patients with dietary restrictions.
- Sugar-free syrups require viscosity builders like glycerine, methyl cellulose (MC), and hydroxyethyl cellulose (HEC) to achieve the desired thickness.
Sucrose-Based Syrups
- Sucrose is the preferred carbohydrate for syrups due to its:
- Purity: Commercially available in pure form.
- Sweetness: Has a sweetness rating of 100%.
- Lack of color: Colorless.
- Ease of handling: Easy to work with.
- Inertness: Does not readily react with other substances.
- Availability: Readily available.
- Sucrose-based syrups are susceptible to:
-
Fermentation: Microorganisms like molds and yeasts can grow in dilute solutions of sucrose, leading to changes in:
- Turbidity (cloudiness)
- Odor
- Taste
-
Hydrolysis: Sucrose, a disaccharide, breaks down into fructose (levulose) and glucose (dextrose) in the presence of strong acids or heat.
- This reaction is called "inversion" because it changes the direction of light rotation from right to left.
- The inverted sugar is more susceptible to fermentation and sweeter than sucrose due to the presence of levulose.
- The formation of levulose contributes to brown discoloration (caramelization) in syrups containing strong acids.
-
Fermentation: Microorganisms like molds and yeasts can grow in dilute solutions of sucrose, leading to changes in:
Dextrose-Based Syrups
- Dextrose is used as a substitute for sucrose in syrups containing strong acids to prevent caramelization and hydrolysis issues.
- Dextrose-based syrups have the following characteristics:
- Lower viscosity: Forms a less viscous saturated solution than sucrose.
- Slower dissolving: Dissolves more slowly than sucrose.
- Less sweet: Has a lower sweetness rating (74%) compared to sucrose.
- Dextrose-based syrups are more susceptible to fermentation than sucrose syrups and usually require preservatives, such as glycerine (30-45% v/v), which also improves viscosity and adds sweetness.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Explore the different types of syrups, including medicated and non-medicated variations. This quiz covers sugar-based and sugar-free syrups, along with their ingredients and uses. Test your knowledge on syrup formulations and their applications in medicine.
