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Precipitation of Vanillin from a Water/Soybean Oil Emulsion Stabilized by Lecithin
Author(s) -
Friberg Stig E.,
Heisig Christopher C.,
Kayali Ibrahim
Publication year - 1996
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199605)11:3<183::aid-ffj570>3.0.co;2-3
Subject(s) - chemistry , vanillin , emulsion , dissolution , precipitation , solubility , lecithin , crystallization , chromatography , soybean oil , phase (matter) , evaporation , nucleation , chemical engineering , phase diagram , analytical chemistry (journal) , organic chemistry , thermodynamics , food science , physics , meteorology , engineering
The precipitation and dissolution of vanillin due to changed water content was investigated in a water/soybean oil emulsion stabilized by lecithin using a phase diagram approach. The crystals were observed by optical microscopy. The solubility region was defined by a plane in the three‐dimensional phase diagram of the four components water, soybean oil, lecithin and vanillin. This plane was described by a linear equation with the three non‐flavour components as variables and the amount of water to be added to a series of samples to cause dissolution was calculated and verified experimentally. Evaporation of water caused the crystals to appear. They were found at the oil‐water interface because of heterogeneous nucleation.