Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process with Citric Acid Monohydrate

Abstract

The aim of the study was to prevent crystallization of sucrose on the bottle neck and cap of sugar syrup containing product by treating the manufacturing process of sugar syrup with citric acid monohydrate. Diphenhydramine Hydrochloride syrup was selected as model product for experiment. Sugar syrup (sucrose 66% w/w) and partially inverted sugar syrup in which sucrose 66% w/w was treated with citric acid monohydrate for partially conversion of sucrose into invert sugars were prepared and content of invert sugars for the both syrups were determined. Sugar syrup and citric acid monohydrate treated sugar syrup (partially inverted) were used to manufacture the selected Diphenhydramine Hydrochloride syrup product. The Diphenhydramine Hydrochloride syrup product, in which sugar syrup was used, was considered as control and in which, citric acid monohydrate treated sugar syrup (partially inverted) was used, was considered as test sample. Then experiments were designed in such a way that the prepared sugar syrup (control sample) and partially inverted sugar syrup (test sample) were spread on opened Petri dishes and also spread on the neck of filled bottle and inside caps and the bottles of control and test sample are again capped and were kept at room temperature for 2 week observation.No crystal was observed in opened Petri dishes and bottle necks of partially inverted sugar syrup and of Diphenhydramine Hydrochloride syrup product manufactured by using partially inverted sugar syrup where content of invert sugars is more than 75% w/w, but remarkable crystal growths were found in opened Petri dishes and bottle necks of sugar syrup and of Diphenhydramine Hydrochloride syrup product manufactured by using sugar syrup where content of invert sugars is less than 15% w/w.