❖ Simple syrup:
❖Introduction
➢ Syrups Are Concentrated, Aqueous Preparations Of Sugar Or Sugar
Substitute With Or Without Flavoring Agents And Medicinal Substances.
Syrups Containing Flavoring Agents But Not Medicinal Substances Are Called
Flavored Vehicles/Syrups,
For Example, Cherry Syrup, Cocoa Syrup. Syrups Containing Medicinal
Agents Are Called Medicated Syrups, For Example, Chlorpheniramine
Maleate Syrup.
➢ Most Syrups Contain The Following Components In Addition To Purified Water
And Any Medicinal Agents:
1. Sugar, Usually Sucrose Or Sugar Substitutes That Are Used To Provide
Sweetness And Viscosity
2. Antimicrobial Preservatives
3. Flavour’s
4. Colorants
❖Preparation Of Syrups
➢ Syrups Are Prepared By Any Of The Following Four General Methods,
Depending Upon The Physical And Chemical Characteristics Of The
Ingredients:
[Link] Of The Ingredients With The Aid Of Heat
2. Solution Of The Ingredients By Agitation Without The Use Of Heat
3. Addition Of Sucrose To A Prepared Medicated Liquid Or To A Flavored
Liquid
4. Percolation Of Either The Source Of The Medicating Substance Or The
Sucrose.
[Link] With The Aid Of Heat:
Sugar Is Added To The Purified Water And Heated Until It Dissolves. Then,
The Other Required Heat-Stable Components Are Added To The Hot Syrup,
The Mixture Is Cooled And Its Volume Is Adjusted By The Addition Of Purified
Water. The Use Of Heat Facilitates The Rapid Solubility Of The Sugar And
Other Components Of Syrups. If Excessive Heating Occurs, Then Sucrose May
Be Hydrolysed Into Dextrose And Fructose. This Hydrolytic Reaction Is Called
“Inversion,” And The Combination Of The Two Monosaccharides Is Known As
“Invert Sugar.” When Heat Is Applied In The Preparation Of Sucrose Syrup,
Some Inversion Of The Sucrose Is Certain And The Speed Of Inversion Is
Greatly Influenced By The Presence Of Acids. Invert Sugar Is Colorless And
Sweeter Than Sucrose. Syrup Darkens Due To The Effect Of An Overheat Of
Fructose. When The Syrup Is Overheated, It Becomes Amber-Colored Due To
The Caramelization Of The Sucrose.
2. Solution By Agitation Without Heat:
Sucrose And Other Ingredients Are Dissolved In Purified Water By Placing The
Ingredients In A Vessel Of Greater Capacity Than The Volume Of Syrup To Be
Prepared, Thus Permitting Thorough Agitation Of The Mixture.
➢ Addition Of Sucrose To A Medicated Liquid Or To A Flavored Liquid:
o Medicated Liquid Such As A Tincture Or Fluid Extract Is Employed As
The Active Ingredient In The Preparation Of Syrup. If The Extract
Contains Alcohol-Soluble Ingredients And The Amount Of Alcohol Is
High, Then Sucrose Is Added Directly And Stirred. If The Alcohol
Content Is Low And All The Ingredients Are Water-Soluble, Then The
Liquid Extract Is Directly Mixed With The Prepared Syrup.
➢ Preparation Of Syrup By Percolation:
o Purified Water Or An Aqueous Solution Is Added Slowly To A Bed Of
Crystalline Sucrose, Thereby Dissolving It And Forming The Syrup. If
Needed, A Portion Of The Percolate Is Recycled.
➢ Ingredients
➢ Making A Basic Simple Syrup Recipe Is, For Lack Of A Better Word,
Quite Simple. At Its Core, This Ubiquitous Syrup Is Just Equal Parts Sugar
And Water. Here’s What You’ll Need:
➢ Sweetener Of Choice - Typically Speaking, Simple Syrup Is Made With
Plain Granulated Sugar Or White Sugar. That Said, There Are So Many
More Options To Choose From! Honey For Honey Syrup, Light Or Dark
Brown Sugar, Demerara Sugar, Molasses, Maple Syrup, Maple Sugar,
Raw Sugar, Coconut Sugar, And Agave Can All Be Used To Make
Different Simple Syrups. Choose The Kind Of Sugar You’d Like To Use
And You’re Off!
➢ Water - Since Water Is A Primary Ingredient, I Suggest Using Filtered To
Yield The Best, Cleanest Taste.
➢ Infusion - Aside From Sugar And Water, You Can Add All Kinds Of
Added Ingredients And Flavors To Your Simple Syrups(1)
➢ Equipment
➢ If You Thought The Ingredients For Making A Traditional Simple Syrup Recipe
Were Easy To Procure, I Have A Feeling You’re Also Going To Love The Very
Short List Of Equipment You’ll Need. Here’s What I Recommend You Grab:
➢ Saucepan Or Small Pot - Every Kitchen Needs A Saucepan. I Suggest
Grabbing One With A Heavy Bottom For More Even Heat Distribution And To
Prevent Warping Over Time.
➢ Whisk - Sure, You Could Use A Regular Spoon Or Fork To Stir Together Your
Water And Sugar, But A Whisk Will Make The Job Faster And More
Pleasant.
➢ Cheesecloth - Depending On What You Are Infusing Your Simple Syrup
With, You May Want To Grab Some Cheesecloth To Keep It Under Wraps. If
You Get Good Quality Cheesecloth, It Can Be Used Repeatedly Before Being
Composted.
➢ Funnel - Simple Syrup Is By Its Very Nature Sticky. Keep Your Countertops
Clean And Your Sanity Intact By Investing In A Set Of Kitchen Funnels.
➢ Squirt Bottle Or Glass Mason Jar - While This Is Not Essential Per Se, I Do
Highly Recommend Investing In A Few Squirt Bottles. They Make It Easy To
Measure Out Simple Syrup For Drinks Or Cocktails, And Also Make It A
Breeze To Squirt Across The Tops Of Your Cakes.(2)
➢ Types Of Syrups:
➢ Simple Syrup
➢ Medicated Syrup
➢ Flavored Syrup
➢ Simple Syrup: Simple Syrup Is Made By Adding Sucrose Into Purified Water.
➢ Concentration: To Manufacture Simple Syrup Add 66.7 Grams In 100.0
Gram Purified Water As Per Ip, And Add 85 Grams In 100 Ml Purified
Water As Per Usp.
➢ Medicated Syrup: Medicated Syrup Contains Api (Active Pharmaceutical
Ingredients) With Their Excipients.
➢ Flavoured Syrup: Flavoured Syrup Mainly Contains Aromatic Or Flavored
Excipients Are Called Flavored Syrup.
➢ Advantages Of Syrup:
➢ Simple Syrup Is Used As A Preservative Because It Reduces Bacterial And
Fungal Growth Due To High Osmotic Pressure.
➢ Sugar Syrup Also Acts As An Antioxidant By Hydrolyzing Sugar Into Sugar
Laevulose And Dextrose.
➢ Syrup Also Acts As Palatable Because It Reduces The Mask And Bitter Taste.
➢ The Liquid Syrup Is Easy To Manufacture At A Low Cost.
➢
➢ The Disadvantage Of Syrup:
➢ Delay Onset Of Action
➢ Not Suitable For Emergency
➢ Not Convenient With Gastrointestinal Disorders
➢ Can Not Avoid First-Pass Metabolism.
➢ Stages Of Manufacturing Liquid Syrups:
➢ Dispensing And Weighing: First Dispensing Of Materials To Be Done And
Transferred To Production Areas After Weight As Per Given In Bom (Bill Of
Material).
➢ Production Tank: The Production Tank Is Used To Mix The Materials. The Sugar
Tank, Syrup Manufacturing Tank, And Storage Tank Are Connected With Each
Other With The Dedicated Pipeline To Transfer The Materials. The Sugar Tank
Is Used To Melt The Sucrose, Where The Manufacturing Tank Is Used To Mix
All Ingredients, And The Storage Tank Is Used To Store The Final Manufactured
Materials. Storage Tank Outlets Are Used To Transfer The Liquid Syrup To The
Filling Machine.
➢ Filtration: Filteration Is Done To Remove The Precipitated Materials.
➢ Storage Tank: Is Used To Store The Filtered Solution.
➢ Filling Area: Filling Machine Is Used To Fill Liquid Solution Into The Pre-Cleaned
Bottle And Finally Packed Into A Carton, And Corrugated Box.
➢ Storage Of Syrup:
The Syrup Is Generally Stored In A Dried, And Dark Cool Place Below 25°C..(3)
