Effect of ethanol concentration and temperature on solubility of fructose

抄録

Fructose is widely used in food and beverage industries as a sweetener. In this study, solubility data of fructose in aqueous ethanol (50, 60, 70, 80, and 90 % w/w) at 25, 35, and 45 C were experimentally investigated. With the increase in the ethanol concentration the solubility decreased while with the increase in temperature the solubility increased. Dissolution enthalpy was determined according to the van’t Hoff plot. It was found that the enthalpy linearly increased with the ethanol concentration. Additionally, an empirical solubility model was developed to estimate fructose solubility and validated with literature data. The model gave different root mean square errors (RMSE) for different sets of literature data, but overall, the model can estimate the solubility of fructose (mass fraction) with relatively high accuracy with RMSE of 0.056.