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.
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.
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