The syrups are a type of liquid medicine and high viscosity which has among its components sugar, this chemical compound is very important because it fulfills many functions within syrup, among them are a sweetener adds a sweet taste to the mixture.
On the other hand, it has a preservative action of the active pharmaceutical ingredient that the syrup has, as well as the sugar that gives the syrup viscosity thanks to the concentration of sugar that it has, the thickness index that composes it will vary in the syrup, The most used type of glucose sucrose, thanks to its components, the syrup is widely used for the administration of drugs and due to its low amount of alcohol it is more used in pediatrics.
In the preparation of the syrup, specialized equipment is used, which must be extremely clean to avoid contamination of the product, the syrups can be prepared by different methods, among the most used are: heat stirring, percolation and dissolution without heat, although it is more faster and more effective use high temperatures to prepare the syrup, this technique should not be applied if the syrup has a volatile component, in addition there must be vigilance in the temperature levels used to avoid caramelization of the syrup, which produces decomposition and darkening of it.
The sucrose is not the only type of glucose or sugar used in the preparation of the syrup may be glucose or fructose may also be used compounds from the sugar such as sorbitol, glycerol and mannitol, or else may be employed sweeteners artificial (considered non-nutritive). For example: saccharin, these are used in cases where the consumption of high doses of glucogenic structures or high caloric doses is not desired, as is the case of patients suffering from a pathology known as diabetes, since they are glucose intolerant due to failure at the pancreatic level where it is not secretingproperly insulin (hormone) and therefore glucose remains in the blood.
