Podcast
Questions and Answers
What is the primary characteristic of sugar-based syrups?
What is the primary characteristic of sugar-based syrups?
- They contain artificial sweeteners.
- They have no therapeutic effects.
- They are concentrated solutions of sugar. (correct)
- They are viscous due to added thickening agents.
What classifies a syrup as 'medicated'?
What classifies a syrup as 'medicated'?
- It is flavored with natural ingredients.
- It does not contain any sugar.
- It is intended only for dietary purposes.
- It contains active pharmaceutical ingredients. (correct)
Which of the following is a disadvantage of sucrose as an ingredient in syrups?
Which of the following is a disadvantage of sucrose as an ingredient in syrups?
- It is less sweet than other carbohydrates.
- It requires expensive handling processes.
- It is prone to hydrolysis and fermentation. (correct)
- It is not readily available.
Why are sugar-free syrups formulated with viscosity builders?
Why are sugar-free syrups formulated with viscosity builders?
What makes nearly saturated sucrose solutions self-preservative?
What makes nearly saturated sucrose solutions self-preservative?
Which ingredient is commonly used as a viscosity builder in sugar-free syrups?
Which ingredient is commonly used as a viscosity builder in sugar-free syrups?
What is one of the key therapeutic effects of medicated syrups?
What is one of the key therapeutic effects of medicated syrups?
Which feature of sucrose makes it advantageous for syrup formulation?
Which feature of sucrose makes it advantageous for syrup formulation?
What is produced when sucrose undergoes hydrolysis?
What is produced when sucrose undergoes hydrolysis?
Why is the hydrolysis of sucrose referred to as an 'inversion reaction'?
Why is the hydrolysis of sucrose referred to as an 'inversion reaction'?
What is a notable property of inverted sugar compared to sucrose?
What is a notable property of inverted sugar compared to sucrose?
Which sugar has a higher sweetness rating than sucrose?
Which sugar has a higher sweetness rating than sucrose?
What effect does caramelization have on colorless syrups containing strong acids?
What effect does caramelization have on colorless syrups containing strong acids?
What is a primary difference between dextrose and sucrose in syrup applications?
What is a primary difference between dextrose and sucrose in syrup applications?
What role does glycerine play in dextrose-based syrups?
What role does glycerine play in dextrose-based syrups?
Which syrup is the only official syrup using dextrose as a primary ingredient?
Which syrup is the only official syrup using dextrose as a primary ingredient?
Study Notes
Syrups
- Syrups are concentrated aqueous solutions of sugar, with or without medicinal or flavoring ingredients.
- They are characterized by a sweet taste and a viscous texture.
- Syrups are classified into two categories: non-medicated and medicated based on their medicinal properties.
- Non-medicated syrups act as vehicles for other preparations.
- Medicated syrups contain active pharmaceutical ingredients (APIs) and have therapeutic effects.
Types of Syrups
- Pharmaceutically, syrups are classified as:
- Sugar-based syrups: Concentrated solutions containing sugars like sucrose or dextrose.
- Sugar-free syrups: Formulated with artificial sweeteners and viscosity builders for patients on dietary restrictions.
- Sugar-based syrups:
- Sucrose-based syrups: Sucrose is commonly used due to purity, sweetness, lack of color, ease of handling, inertness, and availability.
- Dextrose-based syrups: Dextrose substitutes sucrose in syrups containing strong acids to prevent discoloration from caramelization.
Stability of Sucrose-Based Syrups (Disadvantages)
- Sucrose in aqueous solutions is susceptible to two degradation pathways: fermentation and hydrolysis.
Fermentation:
- Microorganisms like yeasts and moulds can grow in dilute sucrose solutions, leading to:
- Turbidity (color change)
- Odor change
- Taste change
- Increased sucrose concentration inhibits microbial growth.
- Nearly saturated sucrose solutions are self-preserving due to limited free water.
- Some syrups contain preservatives like benzoic acid or sodium benzoate (0.1 – 0.2% w/v) to further prevent microbial growth.
Hydrolysis:
- Sucrose is a disaccharide that hydrolyzes into fructose and glucose in the presence of strong acid and heat.
- This process, known as "inversion reaction" affects optical rotation and sweetness:
- Sucrose rotates polarized light to the right, while the solution rotates to the left after hydrolysis.
- Inverted sugar is sweeter due to the higher sweetness rating of fructose compared to sucrose and glucose.
- The brown discoloration in some syrups is due to caramelization caused by the formed fructose.
Dextrose-Based Syrups
- Dextrose can replace sucrose to prevent caramelization in syrups containing strong acids.
- Examples include syrup of hypophosphates, compound syrup of hypophosphates and hydroiodic acid (HI) syrup.
Differences between Sucrose and Dextrose:
- Dextrose forms a less viscous saturated solution (70% w/v).
- Dextrose is slower to dissolve than sucrose.
- Dextrose is less sweet than sucrose.
- Dextrose solutions are more prone to fermentation and require preservatives.
- Glycerin (30-45% v/v) is often used as a preservative in dextrose-based syrups, improving viscosity and adding sweetness.
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Description
Explore the world of syrups, focusing on their composition as concentrated sugar solutions and their classification into medicated and non-medicated types. Learn about different types of syrup, including sugar-based and sugar-free variations, and their roles in pharmaceutical applications. This quiz will enhance your understanding of syrups in medicinal use.
