Sign up for CNN’s Wonder Theory science newsletter to get the latest news on fascinating discoveries, scientific advancements, and more. In a groundbreaking study, researchers have revealed that famous artists like Leonardo da Vinci, Sandro Botticelli, and Rembrandt utilized proteins, particularly egg yolk, in their oil paintings. While small amounts of protein residue have been detected in classic oil paintings, it was previously thought to be contamination. However, this new study published in Nature Communications suggests that the inclusion of proteins was actually intentional and showcases the technical expertise of the Old Masters during the 16th to 18th centuries.
According to Ophélie Ranquet, the study’s author, there is limited information on this topic, and no previous scientific research has delved into it at this depth. Ranquet states, “Our results demonstrate how even a small amount of egg yolk can drastically change the properties of oil paint, benefiting the artists.” Adding egg yolk to their works had long-lasting effects beyond aesthetics. Oil paint, compared to the tempera used by ancient Egyptians, offers more intense colors, smooth color transitions, and slower drying times. However, it also has drawbacks such as color darkening and vulnerability to light damage.
The process of making paint was experimental for the Old Masters, and they may have incorporated egg yolk, a familiar ingredient, into the emerging oil paint, which originated in Central Asia and spread to Europe. To recreate the paint-making process, the researchers combined egg yolk, distilled water, linseed oil, and pigment to create lead white and ultramarine blue paints. The addition of egg yolk had significant benefits, such as delaying oxidation and making the paint resistant to humidity. The chemical reactions between the oil, pigment, and proteins in egg yolk directly influenced the paint’s behavior and viscosity.
Applying egg yolk allowed for the creation of high impasto paints with less pigment, which was desirable in the past when certain pigments were incredibly expensive. The study also revealed evidence of egg yolk’s effects on oil paint in Leonardo da Vinci’s “Madonna of the Carnation.” The painting displays wrinkling, a result of oil paint drying from the surface down. This wrinkling effect could be avoided with the addition of egg yolk, as it changes the paint’s behavior even when using the same quantity of pigment.
Another artwork observed in the study was Botticelli’s “The Lamentation Over the Dead Christ,” which predominantly used tempera but displayed oil paint brushstrokes and protein presence. Although the small quantity of protein might have been dismissed as contamination, the study suggests that its presence indicates deliberate use due to the desirable effects of egg yolk on oil paint.
This research sheds light on the underexplored topic of egg yolk’s role in oil paintings. Maria Perla Colombini, a professor of analytical chemistry at the University of Pisa, lauds the study for providing new insights and understanding of old painting techniques. She notes that this knowledge contributes to the better preservation of artworks and a deeper comprehension of art history.
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