Modeling and measurements of solid–liquid and vapor–liquid equilibria of polyols and carbohydrates in aqueous solution Original Research Article

The solubilities of five saccharides in water have been measured at various temperatures. This includes the monosaccharides xylose and galactose, and the disaccharides maltose monohydrate, cellobiose and trehalose dihydrate. A method that uses interaction energies and interaction parameters calculated with molecular mechanics methods has shown to give good predictions of the phase behavior of a variety of mixtures, including glycols and small saccharides in aqueous solution. The method is completely predictive, as the strength of the molecular interactions is determined with a theoretical method in the absence of any phase equilibrium data. For calculating solubilities, experimental values for the melting points and the heats of fusion of the compounds under study are, however, necessary. The solubilities of the five saccharides listed above, raffinose and meso-erythritol in water were calculated with this method. The calculated solubilities are in reasonably good agreement with experiment, and in the case of meso-erythritol, which is a polyalcohol (polyol), and galactose, the agreement between prediction and experiment is excellent. Also the vapor pressures of water over several polyols and saccharides in aqueous solution have been predicted with this method, giving results in excellent agreement with the experimental values.