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Precipitation of Vanillin from a Water/Soybean Oil Emulsion Stabilized by Lecithin

✍ Scribed by Stig E. Friberg; Christopher C. Heisig; Ibrahim Kayali

Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 544 KB
Volume: 11
Category: Article
ISSN: 0882-5734
DOI: 10.1002/(sici)1099-1026(199605)11:3<183::aid-ffj570>3.0.co;2-3

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✦ Synopsis

The precipitation and dissolution of vanillin due to changed water content was investigated in a waterlsoybean 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.

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