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

Abstract

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.

Ethyl Vanillin Rapid Crystallization from Carboxymethyl Chitosan Ion-Switchable Hydrogels

“…The quality of drugs is usually affected by the content, solubility, stability, reactivity, and even polymorphism of API [ 35 ]. Although many preparation methods of Van crystals have been listed above [ 10 , 12 , 14 , 36 ], industrial large-scale preparation from solution is preferred because the acquired crystals are high quality and easy to recover. Crystals from solution usually start from formation a supersaturated solution concentration.…”

“…As early as 1991, Singh et al [ 9 ] found that Van/EVA crystals were polymorphic with conventional type I and type Ⅱ crystallized from chloroform-carbon tetrachloride solution but type Ⅲ and type Ⅳ only discovered from molten state. Subsequently, many researchers have developed various techniques to grow Van or EVA crystal in water [ 10 ], methanol and ethanol [ 11 ], methanol-chloroform co-solvent [ 8 ], oil-extrusion method [ 12 ], nickel foam template [ 13 ] and vapor diffusion crystallization [ 14 ]. These methods are effective and suitable for use but involve inevitable shortcomings of long duration, using organic solvents, of being low quality, or needing sophisticated equipment.…”

Vapour pressures of phenethyl alcohol and limonene in systems with water and Laureth 4

“…In food products, the binding of fragrance and flavour materials to polymers, especially proteins, has attracted considerable interest and the recent literature is extensive [4][5][6][7][8][9][10][11]. In addition, the food systems investigated include emulsions [12][13][14], even complex systems [15], and microemulsions [16]. Multiphase food systems and their models have also been investigated [17,18].…”