𝔖 Bobbio Scriptorium
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Oiling out or molten hydrate—liquid–liquid phase separation in the system vanillin–water

✍ Scribed by Michael Svärd; Sandra Gracin; Åke C. Rasmuson

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
170 KB
Volume
96
Category
Article
ISSN
0022-3549

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✦ Synopsis

Vanillin crystals in a saturated aqueous solution disappear and a second liquid phase emerges when the temperature is raised above 51 degrees C. The phenomenon has been investigated with crystallization and equilibration experiments, using DSC, TGA, XRD and hot-stage microscopy for analysis. The new liquid solidifies on cooling, appears to melt at 51 degrees C, and has a composition corresponding to a dihydrate. However, no solid hydrate can be detected by XRD, and it is shown that the true explanation is that a liquid-liquid phase separation occurs above 51 degrees C where the vanillin-rich phase has a composition close to a dihydrate. To our knowledge, liquid-liquid phase separation has not previously been reported for the system vanillin-water, even though thousands of tonnes of vanillin are produced globally every year.

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