Investigation of PEG Crystallization in Frozen PEG–Sucrose–Water Solutions: II. Characterization of the Equilibrium Behavior During Freeze-Thawing

Our objective was to characterize, by DSC and XRD, the equilibrium thermal behavior of frozen aqueous solutions containing polyethylene glycol (PEG) and sucrose. Aqueous solutions of (i) PEG (2.5–50% w/w), (ii) sucrose (10% w/v) with different concentrations of PEG (1–20% w/v), and (iii) PEG (2% or 10% w/v) with different concentrations of sucrose (2–20% w/v), were cooled to −70°C at 5°C/min and heated to 25°C at 2°C/min in a DSC. Annealing was performed for 2 or 6h at temperatures, ranging from −50 to −20°C. Experiments under similar conditions, on select compositions, were also performed in a powder X-ray diffractometer. Two endotherms, observed during heating of a frozen PEG solution (10% w/v), were attributed to PEG–ice eutectic melting and ice melting, and were confirmed by XRD. At higher PEG concentrations (>37.5% w/w), only the endotherm attributed to the PEG–ice eutectic melting was observed. Inclusion of sucrose decreased both PEG–ice melting and ice melting temperatures. In unannealed systems with a fixed sucrose concentration (10% w/v), the PEG–ice melting event was not observed at PEG concentration