By Matt Smith
Traditional cough mixtures are formulated around a syrup at 60 - 75% concentration which is made from sucrose, maltodextrin, glucose, invert syrup, etc. The remainder is made up of thickening agents, stabilizers and active ingredients. Using conventional mixers and agitators for the manufacturing process leads to several potential problems. A high shear mixer allows the sugars and active ingredients to be dissolved at ambient temperatures to avoid problems.