O my Lord!

Open for me my chest

(grant me self-confidence,
contentment, and boldness); Ease
my task for me; And remove the
impediment from my speech, so
they may understand what I say!
[Surah Ta-Ha; 20:25-28]

In the name of Allah the most

gracious and the most merciful
1
 Presented by:
Muhammad Muneeb
D16M137
Presented to:
Dr. Misbah Sultana

2
 MAIN POINTS
SYRUPS
 Introduction

 Types

 Examples

 Components

 Preparation

 Invertsyrup
 Factors to be taken in Consideration

 Packaging

 Advantages and Disadvantages 3

 MAIN POINTS
ELIXIRS
 Definition

 Types

 Components

 Difference between Elixirs and

Syrups
 Classification

 Preparation

 Advantages and Disadvantages

 Storage and Preservation 4

5
 SYRUPS
 Due to the inability of some children and
elderly people to swallow solid dosage
forms, it is fairly common today for a
pharmacist to be asked to prepare an oral
liquid dosage form of a medication
available in the pharmacy.

6
 DEFINITION
 Syrups are
concentrated
aqueous
preparations of
85% of sugar or
sugar substitute
(nearly saturated
solution) with or
without flavoring
agents and
medicinal
7
substances.
CONCENTRATION OF
SYRUP
 According to B.P:
67.7% W/W

 According to USP:
85% W/V
8
 TYPES
1. Simple Syrup:
 It is 85% w/v sucrose solution in purified
water (U.S.P).
2. Flavoured Syrups:
 They contain flavoring agents but not
medicinal agents.
 They are mostly used to improve the taste
of salty, bitter, or otherwise unpleasant
9
mixtures.
3. Medicated Syrups:

i. Made from Extractive drugs:

 Here, the fluid extract of the respective
medicines is mixed with the syrup.

ii. Made from Chemicals:

 This can be either by simple solution
or by chemical reaction and solution.
Here the taste of the medicinal agents
is greatly modified. 10
 EXAMPLES OF NON-MEDICATED
SYRUPS
1. Cocoa Syrup:
 Suspension of cocoa powder in
aqueous vehicle sweetened and
thickened with sucrose, liquid glucose
, glycerin; flavored with vanilla,
sodium chloride. Particularly
effective in administering
bitter-tasting drugs to children.
11
2. Orange Syrup:
Sucrose-based syrup uses sweet orange peel
tincture, citric acid as the source of flavor and
tartness. Resembles orange juice in taste; good
vehicle for drugs stable in acidic medium.

3. Raspberry Syrup:
 Sucrose-basedsyrup with raspberry juice about
48% by volume. Pleasant-flavored vehicle to
disguise salty or sour taste of saline
medicaments
12
13
14
15
16
EXAMPLES
 Ambroxol Syrup, USP
 Paracetamol Syrup, USP

 Erythromycin Syrup, USP

17
 COMPONENTS OF SYRUPS
 Purified water
 Any medicinal agents present:
 Sweetening Agent (the sugar, usually sucrose, or
sugar substitute used to provide sweetness and
viscosity)
 Antimicrobial Preservatives
 Viscosity Modifier
 Flavorants
 Colorants
 Many types of syrups, especially those prepared
commercially, contain special solvents, solubilizing
agents, thickeners, or stabilizers. 18
 PREPARATION
 Pharmaceutical syrups are produced
by mixing purified water, sweeteners,
active ingredients (API), aromas,
flavours and other ingredients
(thickeners) etc.

19
 Thereare four methods based on the
physical and chemical properties on
the ingredients, the choice of the
method is selected:

 Solution with heat

 Agitation without heat
 Addition of sucrose to liquid
medicament
20
 Percolation method
1. SOLUTION WITH HEAT
 Used for the following
reasons:
 When desired to prepare
syrups as quickly as
possible
 When the syrup
components are not
damage or volatilized by
21
heat
 Procedure
 Add the sugar to the purified water and heat until
solution is affected.
 Heat stable components are added to the hot
syrup. cool and made up to the volume.
 If other components are thermo-labile they are
added after cooling like alcohol and oil.
 Avoid excessive heat because excessive heat
will cause inversion of sucrose causing
discoloration.
 Specific gravity of syrup is 1.313 which is important
property to identify its concentration.

Drawbacks:
*Over-heating can induce deterioration of a sucrose or other 22
component*
2. AGITATION WITHOUT HEAT
 To avoid the caramalization produced by heat, a syrup is
prepared by this method

 Sucrose and other formulative agents are dissolved in

purified water.

 Ingredients placed in a bottle of greater capacity than

volume of syrup. Then agitation is done.

 The stopper of the bottle is important, as it prevents

contamination and loss during the process. 23
Drawbacks:
1. It time consuming and hectic.
2. 2.Being concentrated and viscous ,it hinders the
solubility and uniform distribution of solid ubtance
added directly.

However it Is yet stable compared to previous

yield

24
3. ADDITION OF SUCROSE TO LIQUID
MEDICAMENT
 Mixingthe fluid extract or tincture with the water,
allowing the mixture to stand to permit the
separation of the insoluble constituent.

 The filtration is done.

 After that the sucrose is dissolved in the filtrate.

 Many such tinctures and fluid extract contain

alcohol soluble constituents and are prepared
25
with alcoholic vehicles.
4. PERCOLATION METHOD
 Purifiedwater or aqueous solution of a
medicating or flavoring liquid through a
column of crystallization sucrose to
dissolve.
 The percolate is collected and
returned to the percolator as
required until all of sucrose
has been dissolved.
26
 INVERT SYRUP
 Invertsyrup is a sugar syrup composed of
equal parts glucose (C6H12O6) and
fructose (C6H12O6), derived from splitting a
solution of sucrose (C12H22O11) in water
(H2O) into these component parts.

27
NAME DERIVATION:
 Measure concentration of sugar syrup by
passing polarized light through the solution and
measuring the degree of light wave rotation
upon exiting.
 A solution of pure sucrose will rotate the light
66.5 degrees to the right, and as the sucrose is
converted into glucose and fructose the exiting
light will begin rotating to the left.
 A fully converted sugar will have an exit rotation
of 39 degrees to the left. This inversion of the
rotation from right to left gives the converted28
syrup its name.
OTHER NAMES

Inverted syrup
Trimoline

29
PROCESS
 Sucrose consists of glucose and fructose.
 By heating a aqueous solution of sucrose, a hydrolysis
reaction is induced.
 By adding an acid catalyst such as lemon juice (10ml
per kg sugar) or cream of tartar (1g per kg sugar), the
reaction can be accelerated.
 Heat that mixture until thicker syrup is formed (e.g.,
boiling a sucrose/acid solution for 20 minutes at
237°F).
 Invert syrup can be made in varying thicknesses based
on the ratio of sugar to water, and can be converted to
varying degrees (up to about 85% glucose/fructose)30
based on the reaction time.
NATURALLY OCCURING FORMS
 Honey
 Jams

COLOR
 Light to medium gold

TASTE:
 Noticeably sweeter than sucrose
31
ADVANTAGES
 Resist crystallization longer than sucrose syrup
 If begins solidifying, be re-liquefied by warming
gently
 Creates products that are smoother and less
granular than sucrose syrup
 Retains more moisture, so adds preservative
qualities to products
 Important ingredient in low-fat goods, as it
replaces the moisture content that would be
provided by fat.
 Can be fermented as easily as sucrose syrup 32
DEMERITS OF SYRUP
1. Saturated solution may crystallization under
cold conditions letting it for microbial growth.

2. Not suitable for diabetic patients (however,

syrups containing non-glycogenetic substance
are available)

33
 FACTORS TO BE TAKEN IN
CONSIDERATION
 Dissolving of the sugars to form a syrup

 Hydration of powdered ingredients

 Blending ingredients of widely different viscosity

 Suspension or dissolving of active ingredients

 The end product must be smooth, agglomerate-free

and homogeneous
34
 Equipment should conform to GMP standards
 PACKAGING OF SYRUP
 Requires safe, secure and temperature proof
handling while packaging.
 Packaging needs to ensure complete protection
from contamination and microbial growth
 The general process of packaging is:
 Filling
 Sealing
 Capping
 Coding & labeling
 Wrapping 35
 ADVANTAGES OF SYRUPS
 Appropriate for any patient, whatever the
age is.
 The most natural and easiest route of
administration.
 Economical and safe to the patient.
 No nursing is required, which means the
patient can take it with no help.
 The liquid dosage form is expected for
certain types of products like cough
36
medicines.
DISADVANTAGES OF SYRUPS
 Delayed onset of action because
absorption takes time.
 Not suitable in emergency and for
unconscious patients.
 Not convenient for a patient with a
gastrointestinal disorder such as diarrhea,
constipation, ulceration, and hyperacidity
in stomach.
 Can’t avoid first pass metabolism 37
 ELIXIRS
 Elixirs are clear, sweetened,
hydroalcoholic solutions (Alcohol vary
from 5% to 40%) intended for oral use,
and are usually flavored for palatability.

38
 TYPES
1. HIGH ALCOHOLIC ELIXIRS (HAE)
 75% to 78% alcohol
 Phenobarbital Elixir, USP

2. LOW ALCOHOLIC ELIXIRS (LAE)

 8% to 10% alcohol
 Glycyrrhiza Elixir, NF

Note:
 Elixirs containing at least 10% to 12%
alcohol are already “self preserving”. 39
 COMPONENTS
 Alcohol and water (primary solvent)

 Glycerin and propylene glycol-adjuncts

(viscosity builders and stabilizer )

 Sweeteners

 Flavorants and colorants

40
 Medical substances
 Syrups Elixirs
Definition
concentrated aqueous preparations Elixirs are clear, sweetened,
of 85% of sugar or sugar substitute hydroalcoholic solutions intended for
with or without flavoring agents and oral use, and are usually flavored for
medicinal substances palatability

Viscosity
Syrups are more viscous Elixirs are less viscous
Preservation
Syrups may or may not contain Elixirs have no preservative
preservative

Alcohol Content
41
Syrups are less alcoholic Elixirs are more alcoholic
 Syrups Elixirs
Necessity of Alcohol
Alcohol is not necessary Alcohol is a necessary
component component
Sweetness
More sweet than elixirs Less sweet than elixirs

Sugar Concentration
High concentration of sugar Less portion of sugar

Stability
Less stable than elixirs More stable than elixirs

Formulation
42
Difficult to formulate than Easy to formulate than syrups
elixirs
 Syrups Elixirs
Taste Masking

More effecting in masking the Less effecting in masking the

taste of medicinal agents taste of medicinal agents
Type of Formulation
May not be clear formulations These are clear formulations
Diabetic Patients
Sucrose syrup cannot be used Can be used for diabetic
for diabetic patient but if used patients easily
exercise care 43
 CLASSIFICATION
 1. Non-medicated Elixirs
 These are employed as vehicle.

 Example:

 Aromatic Elixirs, NF
 Iso-alcoholic Elixirs
 2. Medicated Elixirs:

 It contains medically active ingredients.

 Example:

 Diphenhydramine Elixirs
 Phenobarbital Elixirs
44
 Digoxin Elixirs
 PREPARATION
 By Simple solution method
 By admixture of two or more liquids

 Alcohol soluble and water-soluble components

are generally dissolved separately in alcohol
and in purified water, respectively.
 Then the aqueous solution is added to the
alcoholic solution, rather than the reverse, to
maintain the highest possible alcoholic strength
at all times so that minimal separation of the
alcohol-soluble components occurs. 45
 When the two solutions are completely mixed,
the mixture is made to the volume with the
specified solvent or vehicle.

 Frequently, the final mixture will be cloudy,

principally because of separation of some of
the flavoring oils by the reduced alcoholic
concentration. If this occurs, the elixir is usually
permitted to stand for a prescribed number of
hours to ensure saturation of the
hydroalcoholic solvent and to permit the oil
globules to coalesce so that they may be more
easily removed by filtration. 46
 Talc, a frequent filter aid in the preparation
of elixirs, absorbs the excessive amounts of
oils and therefore assists in their removal
from the solution.

 The presence of glycerin, syrup, sorbitol,

and propylene glycol in elixirs generally
contributes to the solvent effect of the
hydroalcoholic vehicle, assists in the
dissolution of the solute, and enhances the
stability of the preparation. However, the
presence of these materials adds to the
viscosity of the elixir and slows the rate of
filtration. 47
STORAGE &PRESERVATION
 Stored in a tightly closed, light-
resistant containers

 Protectedfrom excessive heat (do not

store above 40⁰C)

48
 ADVANTAGES
 Insoluble drug compounds can be
incorporated into the hydroalcoholic vehicle

 drug concentrates can be prepared in high-

alcohol-containing elixirs

 Hydroalcoholic vehicles can be self-

preserving

 Elixirsare less viscous and contain a lower

proportion of sugar. 49
 DISADVANTAGES
 They cannot be administered to
pediatric patients and patients on
antidepressant medication

 The concentration of active and

inactive ingredients may vary if not
preserved in cool places

 Water-insoluble drug compounds may

50
precipitate due to alcohol evaporation.