SIGNIFICANCE OF BRIX READING IN DETERMINATION OF QUALITY OF ORAL SYRUP AND SEMISOLID FORMULATIONS

Rajashree Rane*, Divya Hattangadi, Prajakta Jadhav, Sachin Kundalwal, Chetna Chotalia, Ashish Suthar

ABSTRACT

The study is aimed to determine the application of Brix Reading to control the quality of oral herbal syrup and semisolid formulations, by focusing on other relevant parameters such as TS (Total solids), weight per ml in syrup and LOD (Loss On Drying) at 1050C in semisolid formulations. Also tried to show the interrelations of these parameters by analyzing few lots of ten different brands of herbal syrup formulations and semisolid formulations such as three types of Citrospreads and four different flavored jam samples. In sugar base syrup formulations brix reading was found in the range of 50 degree to 70 degree brix. Which was observed to be almost matching with total solids in %w/w of corresponding sample and in sugar-free syrup sample, it was found to be around 40 in one set and around 55 degree brix in rectified set, as in the formula sugar is replaced by sucralose and 70% sorbitol. Quantity of xanthan gum is adjusted to maintain the density of the syrup. In semisolid formulations like citrospreads and jam samples the sum total of degree brix and Loss on Drying (LOD) at 1050C was almost 100. This way one can make use of these parameters as quality determining factors to maintain the batch to batch consistency of different liquid and semisolid formulations.

Keywords: Brix reading, Total Solids, Weight per ml, LOD.