Syrupus Simplex
Syrupus Simplex (German: "Simple syrup") refers to a preparation made from purified water and sucrose in the pharmaceutical sector . There are various manufacturing instructions in pharmacopoeias or recipe collections, but these ultimately represent a finished preparation of about 36 parts of water and 64 parts of sugar.
Manufacturing
The specified amount of sugar is mixed with the appropriate amount of water in a suitable vessel and heated to boiling. The syrup is cooked through for about 120 seconds, counted from the start of the boiling of the liquid. The boiling process serves not only to completely dissolve the crystal sugar, but also to destroy residual protein from the sugar production, whereby a slight foam formation can be observed, but which disappears after the specified boiling time. The free amino groups of the protein ( peptide structure ) can react with the aldehyde group of the sugar , which can be recognized by a slight yellow tinge of the cooled syrup (→ Maillard reaction ).
The tared cooking vessel is immediately filled with hot water up to the calculated amount and then immediately poured into a suitable vessel. The content of 64 wt .-% sugar and 36% water is z. B. prescribed by the formula collection "Standard Formulations SR". Some regulations stipulate the addition of preservatives , e.g. B. PHB ester or an alcohol additive before. If the sugar content is too low, fermentation or mold formation can set in during storage . If the sugar content is higher, the sugar can crystallize out after cooling.
application
As a carrier liquid for other syrups, e.g. B. fruit syrup or for the production of cough syrups . The finished syrup should be at room temperature, i. H. can be stored at approx. 15-25 ° C. If the temperature is too low, for example in the refrigerator, the sugar would separate out in the form of rock candy crystals and initiate crystal growth.