What is the maximum temperature that sugar-containing solutions should not exceed when heated?

The maximum temperature that sugar-containing solutions should not exceed when heated is 155°C. Heating sugar solutions to temperatures higher than this can lead to undesirable effects such as caramelization, which can alter the desired characteristics of the solution, affecting its taste, color, and overall quality.

Caramelization begins around 160°C, so staying below 155°C ensures that the integrity of the sugar is maintained and prevents the formation of caramel flavors that may be unsuitable for specific pharmaceutical formulations or applications. Proper handling of sugar solutions is essential in pharmacy to ensure the consistency and effectiveness of the final product, particularly in syrups and other liquid formulations. Therefore, understanding these temperature limits is crucial for pharmacy technicians to maintain product quality and safety standards.