Chocolate Syrup
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This article is compiled based on the United States Pharmacopeia (USP) – 2025 Edition
Issued and maintained by the United States Pharmacopeial Convention (USP)
1 DEFINITION
Prepare Chocolate Syrup as follows (see Pharmaceutical Compounding—Nonsterile Preparations 〈795〉).
| Chocolate | 180 g |
| Sucrose | 600 g |
| Liquid Glucose | 180 g |
| Glycerin | 50 mL |
| Sodium Chloride | 2 g |
| Vanillin | 0.2 g |
| Sodium Benzoate | 1 g |
| Purified Water, a sufficient quantity to make | 1000 mL |
Mix Chocolate and Sucrose, and to this mixture gradually add a solution of Liquid Glucose, Glycerin, Sodium Chloride, Vanillin, and Sodium Benzoate in 325 mL of hot Purified Water. Bring the entire mixture to a boil, and maintain at boiling temperature for 3 min. Allow to cool to room temperature, and add sufficient Purified Water to make the product measure 1000 mL.
[NOTE—Chocolate containing NMT 12% of nonvolatile, ether-soluble extractive (“fat”) yields a Syrup having a minimum tendency to separate. “Breakfast Chocolate” contains over 22% of “fat”.]
2 ADDITIONAL REQUIREMENTS
PACKAGING AND STORAGE: Package in tight containers, and avoid exposure to excessive heat.
