LAUSR

Background: Sucrose is the most widely used sweetener in food and pharmaceuticals. Quantitative solubility values of this excipient in aqueous polyethylene glycol (PEG) mixtures is not abundant. Thus, the main objective of this research was to determine and correlate the equilibrium solubility of sucrose in {PEG 200 (or 400) + water} mixtures at 298.2 K. Methods: Shaken flask method was used to determine isothermal solubility. Concentration measurements were performed by means of density determinations. Jouyban-Acree model was used to correlate both solubility sets. Results: Solubility of sucrose decreases non-linearly with the addition of either PEG200 or PEG400 to water. Jouyban-Acree model correlates solubility values with mixtures composition for both cosolvent systems. Moreover, apparent specific volume of sucrose were also calculated from density and compositions. Conclusion: Useful solubility values of sucrose at equilibrium in aqueous mixtures of PEG200 and PEG400, as well as their volumetric contributions to saturated solutions are reported.