Properties of sugar, polyol, and polysaccharide water-ethanol solutions

Andréanne Bouchard; Gerard W. Hofland; Geert Jan Witkamp

doi:10.1021/je700190m

Properties of sugar, polyol, and polysaccharide water-ethanol solutions

Andréanne Bouchard^*, Gerard W. Hofland, Geert Jan Witkamp

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

97 Scopus citations

Abstract

The solubility and viscosity of sugars (glucose, lactose, leucrose, maltose, raffinose, sucrose, and trehalose), polyols (maltitol, mannitol, sorbitol, and xylitol), and polysaccharides (β-cyclodextrin, dextrans, and inulin) in water and water-ethanol mixtures was investigated at 310 K. The increase in ethanol fraction caused a decrease in solubility in all cases. The viscosity of a 10 % (w/w) solution of any of those sugars was (1 to 1.25) mPa s except dextran solutions, which reached 5 mPa s. The viscosity of saturated solutions varied strongly from one compound to another even though the solubilities were similar. The metastable zone widths of sucrose, maltose, and lactose precipitated with ethanol were significantly larger than the one measured for mannitol.

Original language	English (US)
Pages (from-to)	1838-1842
Number of pages	5
Journal	Journal of Chemical and Engineering Data
Volume	52
Issue number	5
DOIs	https://doi.org/10.1021/je700190m
State	Published - Sep 2007
Externally published	Yes

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering

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title = "Properties of sugar, polyol, and polysaccharide water-ethanol solutions",

abstract = "The solubility and viscosity of sugars (glucose, lactose, leucrose, maltose, raffinose, sucrose, and trehalose), polyols (maltitol, mannitol, sorbitol, and xylitol), and polysaccharides (β-cyclodextrin, dextrans, and inulin) in water and water-ethanol mixtures was investigated at 310 K. The increase in ethanol fraction caused a decrease in solubility in all cases. The viscosity of a 10 % (w/w) solution of any of those sugars was (1 to 1.25) mPa s except dextran solutions, which reached 5 mPa s. The viscosity of saturated solutions varied strongly from one compound to another even though the solubilities were similar. The metastable zone widths of sucrose, maltose, and lactose precipitated with ethanol were significantly larger than the one measured for mannitol.",

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T1 - Properties of sugar, polyol, and polysaccharide water-ethanol solutions

AU - Bouchard, Andréanne

AU - Hofland, Gerard W.

AU - Witkamp, Geert Jan

PY - 2007/9

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AB - The solubility and viscosity of sugars (glucose, lactose, leucrose, maltose, raffinose, sucrose, and trehalose), polyols (maltitol, mannitol, sorbitol, and xylitol), and polysaccharides (β-cyclodextrin, dextrans, and inulin) in water and water-ethanol mixtures was investigated at 310 K. The increase in ethanol fraction caused a decrease in solubility in all cases. The viscosity of a 10 % (w/w) solution of any of those sugars was (1 to 1.25) mPa s except dextran solutions, which reached 5 mPa s. The viscosity of saturated solutions varied strongly from one compound to another even though the solubilities were similar. The metastable zone widths of sucrose, maltose, and lactose precipitated with ethanol were significantly larger than the one measured for mannitol.

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Properties of sugar, polyol, and polysaccharide water-ethanol solutions

Abstract

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