Comparative Study of Development and Formulation of Syrups Based on Non-Nutritive Non- Glycogenic Sweetener

Abstract

Background: Syrups represent a type of liquid medication; these liquid pharmaceuticals are typically preferred for their convenience in administering to individuals such as children and the elderly who may struggle with swallowing solid medications. This research work was conducted to: First Prepare, develop and design stable, non-medicated simple syrups based on non-nutritive and non-glycogenesis sweeteners such as Stevia and Monk Fruit sugars. Second compare these syrups in terms of physical and microbiological properties with sucrose and fructose based syrups. The sweeteners used in this study were Stevia, Monk Fruit, Sucrose, Fructose, Cane sugar and Honey in order to prepare stable simple syrups. The syrups were prepared by simple solution method with the aid of heat. The sweetener was dissolved in purified water with a continuous agitation. The prepared syrups were evaluated for the following parameters Physical appearance (color, odor, and taste), pH, Refractive index, Conductivity, Optic rotation, Specific gravity, Viscosity and Microbiological studies. The study showed that syrups based on non-nutritive sweeteners such as Stevia 1% w/w and Monk Fruit 5% w/w, 10%w/w are stable in terms of the parameters of evaluation and tests that were carried out during the 6 months of the study at room temperature and 50 oC, in addition to that, no color changes, no sedimentation, no recrystallization nor growth of any type of microscopic organism were detected. Stevia 1% w/w and Monk fruit 5% and 10 % w/w can be used to prepare stable simple syrup as well as sucrose 66.7 % w/w based syrup