Effect of some syrup constituents on the solubility of sorbic acid.

ABSTRACT

The effects of sucrose, glucose, sorbitol, and saccharin on the aqueous solubility of sorbic acid at 20 and 37 degrees C were determined. Sucrose, glucose, and sorbitol decreased the solubility of sorbic acid with increasing concentrations at both temperatures. Increasing the concentrations of these sweetening agents resulted in decreases in the dielectric constants. Calculation of the free energy and enthalpy changes indicated that the dissolution process for sorbic acid became progressively unfavorable with increasing sugar concentration.