Question
Posted on: March 6 2013Sulfur flavour in carbocysteine syrup.
In order to improve the taste, I made a new syrup that I flavored with cinnamon syrup, since Muco-Rhinathiol also contains this flavour additive. Now the taste pieces were better. After a week, the sulphur flavour came up again, presumably due to the breakdown of the carbocysteine. How can this be avoided?
Answer
I have in my notes stand 250 à 300 mg NaHCO3 per G carboxycysteine plus 0.1% Na2EDTA. The pH should be between 4 and 7 rather 4 to 5 than 7. There is also talk of storing in the refrigerator? I do not know whether this is absolutely necessary. A big culprit seems to be metals. And presumably also oxygen. I don't know if Siroxyl also has so much water in it. Maybe it is mainly syrup?