Juices
are expressed juices prepared from fresh ripe fruits, used in
syrups which are employed as vehicles. Freshly expressed juices are
preserved with benzoic acid allowed to stand at room temperature for
several days until all pectin naturally present are destroyed by
enzymatic action (TEST: Filter juice yields a clear solution with
alcohol). Pectin if present will cause precipitation in the final
syrup. Although artificial flavors lack flavor of the natural fruit
juice, but since they are more stable and easier to incorporate into
the final pharmaceutical form they have replaced man of the natural
fruit juices.
Juices
expressed from fresh plants and evaporated were formerly known as
“Inspissated Juices”.
Examples
of Juices:
Cherry
Juice USP
Preparation:
Coarsely
crush the washed, stemmed, unpitted sour cherries (Prunus Cerasus
Linne (Fam. Rosaceae)) in a grinder to break the pits but not mash
the kernels. Dissolve 0.1% of benzoic acid in the mixture, allow to
stand at room temperature (possible for several days) until a small
portion of the filtered juice remains clear when mixed with ½ of its
volume of alcohol and the resulting solution remains clear for 30
minutes. Pressed the juice and filter.
Possible
Uses: Used to prepare cherry syrup.
Raspberry
Juice USP
Preparation:
Express
the juice from the washed, well-drained, fresh ripe red raspberries
(varieties of Rubrus idaeus Linne or of Rubrus stringosus Michaus
(Fam. Rosaceae). Dissolve 0.1% of benzoic acid in the juice, allow to
stand at room temperature (for several days) until a small portion of
the filtered juice produces a clear solution when mixed with ½ of
its volume of alcohol, the solution remains clear for at least 30
minutes. Strain the juice and filter, if necessary.
Possible
Uses: Preparation of Raspberry Syrup.
