The Solubility Of The Sugars

The solubility of the sugars determines their use to a certain extent. It is obvious to one who does a great deal of
cooking that a sugar that requires 6 pounds of water to dissolve 1 pound of sugar, could not be used for
concentrated sugar products like jellies, jams, frostings, or even cakes.
Sucrose. Sucrose has the greatest solubility of the disaccharid sugars. Browne in his "Handbook of Sugar
Analysis" states that, at 20°C, 204 grams are soluble in 100 cc. of water. Thus at room temperature about 2
grams of sucrose are soluble in 1 cc. of water. At 100°C. 487 grams of sucrose are soluble in 100 cc. of water.
For solubilities at other temperatures see Table 5.
In Table 5 the solubility of sucrose is expressed in two ways. In column 2 is given the amount of sucrose
dissolved in water to make 100 grams of solution. Thus at 0°C, 64.18 grams of sucrose are dissolved in 35.82
grams of water to give a total of 100 grams of solution. The third column states the number of grams of sucrose
dissolved in 100 grams of water at a definite temperature.
Table 5 Solubility of Sucrose in Water at Different Temperatures
(From Browne's "Handbook of Suzar Analysis")

Grams of sucrose in
Temperature, Grams of sucrose Specific
100 grams of
degrees C. dissolved by 100 gravity of
solution, or per cent
grams of water solution

0 64.18 179.2 1.31490

5 64.87 184.7 1.31920

10 65.58 190.5 1.32353

15 66.30 197.0 1.32804

20 67.09 203.9 1.33272

25 67.89 211.4 1.33768

30 68.70 219.5 1.34273

35 69.55 228.4 1.34805

40 70.42 238.1 1.35353

45 71.32 248.7 1.35923

50 72.25 260.4 1.36515

55 73.20 273.1 1.37124

60 74.18 287.3 1.37755

65 75.18 302.9 1.38404

70 76.22 320.5 1.39083

75 77.27 339.9 1.39772

80 78.36 362.1 1.40493

85 79.46 386.8 1.41225

90 80.61 415.7 1.41996

95 81.77 448.6 1.42778

100 82.87 487.2 1.43594

Percentage of Sucrose in Saturated Solutions. From Table 5 the percentage of sugar may be obtained. At 0°C,
64.18 grams of sugar and 35.82 grams of water give 100 grams of solution, so that the number of grams of sugar
may be read as percentage of sucrose or 64.18 per cent.
Maltose. Maltose is not a common sugar on the market. When used to make jelly, it crystallizes from the jelly,
like dextrose. Gillis has reported the following solubility.
Lactose. The use of lactose in the home is limited because it is not very soluble and lacks sweetness. According
to Greenleaf, if lactose is crystallized below 93.5°C. the alpha hydrate form is obtained. Above 93.5°C. the beta
lactose is formed. Beta lactose is about one-fourth sweeter than alpha hydrate and dissolves more rapidly, hence
does not leave a sandy sensation in the mouth. Hudson states that at the final solubility of lactose there are 11/2
parts of the anhydrous to 1 of the hydrate. Hunziker and Nissen state that its solution is complete after shaking it
170 hours at constant temperature. Herrington found that the addition of calcium chloride to a lactose solution
increased the solubility of lactose from 28.6 to 29.5 grams per 100 grams of water at 32°C. An analysis of the
precipitate showed the crystals to be a compound of lactose with calcium chloride. The following table of
solubility of lactose is from Hudson.