Determination of Melting Point of Vanillins under the Pressure of CO2 by Capillary Method (CAT#: STEM-PPA-0041-YJL)

Introduction

Vanillin is an aromatic aldehyde widely used as flavour in pharmaceuticals, foods, beverages and confectionery products. It is also used in perfumes, as an analytical reagent and as an intermediate in the synthesis of a number of pharmaceuticals, particularly methyldopa. It occurs naturally in many essential oils and particularly in the pods of Vanilla planifolia and Vanilla tahitensis.
Dense gasses, especially CO2, present an alternative medium for biotechnological processes and downstream processing. By their use, the problems commonly encountered for biotechnological processes such as lack of a selective product removal, and efficient control of side-product formation and further reaction of products are easily solved.
Solid–liquid phase transitions of vanillin in presence of compressed CO2 were determined with the modified capillary method.