COUGH CANDY USING LOCAL PLANT EXTRACTS

COUGH CANDY USING LOCAL PLANT EXTRACTS

 

Researchers of ITDI have formulated a cough candy using oils of ginger (Zinigiber

officinale Rosc.) and “kalamansi” (Citrus microcarpa Bunge) and extracts from tamarind

(Tamarindus indica Linn.) and “kalamansi”. The use of local plant products to substitute

for the imported raw materials/ingredients in the manufacture of pharmaceuticals may

help contribute to the reduction of prices of drugs which have become prohibitive.

 

Materials needed:

 

Sugar — 80 g.

Glucose — 90 g.

NH4Cl — 1 g.

Color — 0.05 g.

Menthol — 0.10 g.

Powdered — 2.5 g.

Water — 25 ml.

Kalamansi juice — 10 ml.

Tamarind nectar — 10 ml.

Ginger oil — 0.15 ml.

Kalamansi oil — 0.15 ml.

Magnesia powder — 2.5 g.

 

Procedure:

 

Place sugar, glucose, water, kalamansi juice, tamarind nectar and food color in a pan

on a gas stove and stir until dissolved. Allow the mixture to steam and cover. Boil up to

140° C or until the desired hardness is reached. Then add NH4Cl, mix and fold in

menthol crystals and the essential oils (kalamansi and ginger). Pour into previously

greased molder. Cool and remove from the molder and blend with a mixture of

powdered sugar and magnesia powder. Put on a sieve and pack as desired. The batch

will yield approx. 35-45 candies.

 

Source: Phil. Technology Journal Vol. XIII, No. 1, Jan-Mar. 1988

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