Sucrose is a common sugar that is used in vaccines for various purposes. In vaccine formulations, sucrose serves primarily as a stabilizer and protectant. Here are some of its functions:

  1. Stabilization: Sucrose helps stabilize vaccines by preserving the structure and function of the viral or bacterial components (antigens) within the vaccine. This is particularly important for maintaining the vaccine's efficacy during storage and transportation.
  2. Protecting Antigens: Sucrose can act as a protective agent for vaccine antigens, shielding them from damage caused by temperature fluctuations, freezing, or drying processes used in vaccine production.
  3. Cryoprotection: In some cases, vaccines are stored at low temperatures or may go through a freeze-drying process (lyophilization) to increase their stability and shelf life. Sucrose can help protect the vaccine's components during freezing and drying.
  4. Preservation: Sucrose can contribute to the preservation of vaccine potency over time by preventing the degradation of antigens and other sensitive components.
  5. Tonicity Adjustment: Sucrose may be used to adjust the tonicity (osmolarity) of the vaccine solution. This helps maintain the appropriate balance of solutes in the vaccine, which can impact its stability and compatibility with the body's tissues.

Sucrose is widely used in pharmaceutical formulations, including vaccines, and is generally recognized as safe for human consumption.