Question
Posted on: March 6 2013The preparation of the following formula gave a syrup that is very poor in taste:
Carbocisteine 7.5 g sodium bicarbonate 3.75 g to 5g Alcohol 7.5 g tolubalsemsyrup 75g, preserving water ad 150 ml < br/> 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 was better. After a week, however, the sulphur flavour came up again, presumably due to the breakdown of the Carbocyst ï ne. How can this be avoided?
Answer
I have in my notes stand 250 mg (or ianson more) 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 probably also oxygen. I don't know if Siroxyl also has so much water in it. Maybe everything is syrup?????