at the extraction of caffeine procedure from coffee with DCM we get 3 layers the aqua layer an emulsion and the organic layer. The emulsion caused by which sustances? I have read tha many substances make emulsion, saponins for example proteins lipids etc.In coffee extraction is due to some of this category?
Dear
Coffeine is an emulsion because it is made from two components such as water and oily phase like milk. These are mixing two component to gether by using emulsifier.
Good luck!
Caffeine is water soluble. Coffee oil is not. That is what makes the oil phase of your extraction. I suggest that you try "Coffee oil composition" in Google Scholar. You'll find lots of useful information. The emulsifier could be fatty acids, if the pH is high enough, but there are other surface active components too, as you suggest.
in addition to dissolved compounds and lipids you also have more or less particles depending on how and from which starting material coffee is made.
The concentration of the emulsifier does not have a significant effect on the release of caffeine. In contrast, diffusion of caffeine from concentrated W/O emulsions has been found to be highly dependent on the internal phase volume. The flux of caffeine increases with the percentage internal water phase. The droplet diameter decreases and the apparent viscosity increases with the percentage of the dispersed phase.
Source: https://www.ncbi.nlm.nih.gov/pubmed/11036225
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