» Prepare Chocolate Syrup as follows (see Pharmaceutical CompoundingNonsterile Preparations 795):
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 minutes. Allow to cool to room temperature, and add sufficient Purified Water to make the product measure 1000 mL.
noteChocolate containing not more than 12% of nonvolatile, ether-soluble extractive (fat) yields a Syrup having a minimum tendency to separate. Breakfast Chocolate contains over 22% of fat.
Packaging and storage Preserve in tight containers, and avoid exposure to excessive heat.
Auxiliary Information Please check for your question in the FAQs before contacting USP.
USP32NF27 Page 1206Pharmacopeial Forum: Volume No. 27(4) Page 2796