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Oiling-out or molten hydrate - liquid-liquid phase separation in the system vanillin-water
Date
2007
Abstract
Vanillin crystals in a saturated aqueous solution disappear and a second liquid phase emerges when the temperature is raised above 51°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°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°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.
Supervisor
Description
peer-reviewed
Publisher
Elsevier
Citation
Journal of Pharmaceutical Sciences;96 (9), pp. 2390-2398