Equilibrium solubility, preferential solvation and apparent specific volume of sucrose in some {cosolvent (1) + water (2)} mixtures at 298.2 K

Sucrose is the most widely used sweetener in food and pharmaceuticals. Solubility data of this excipient in aqueous cosolvent mixtures is not abundant. Thus, the main objective of this research was to determine and correlate the equilibrium solubility of sucrose in some {cosolvent (1) + water (2)} mixtures at 298.2 K. Cosolvents were ethanol, propylene glycol and glycerol. Shaken flask method was used to determine isothermal solubility. Concentration measurements were performed by means of density determinations. Solubility of sucrose decreases non-linearly with the addition of cosolvent to water. By means of the inverse Kirkwood-Buff method it is shown that sucrose is preferentially solvated by cosolvent in water-rich mixtures but preferentially solvated by water in cosolvent-rich mixtures. Jouyban-Acree model correlates solubility values with the mixtures composition for all cosolvent systems. Moreover, apparent specific volume of sucrose was also calculated from density and compositions.