Vanillin powder is the first synthetic flavor. Since the first industrial production of vanillin powder in Germany in 1874, vanillin powder has been sought after by the entire food industry because the core of the main sensory part of vanillin is the vanilla taste adds to the sweetness of the beans, making it easy for people to fall in love with this taste.
Today, vanillin has surpassed natural vanilla extracts in foods and beverages, making it the first choice for the food and beverage industry to increase appetite for food.
Vanillin powder as a food flavoring agent
Since vanilla is one of the most versatile flavors that people find, this taste is extremely comfortable, and lower concentrations of vanillin powder can help the food get this aroma.
Therefore, both in the food industry and in the flavoring industry, vanillin accounts for a large market share. The biggest role of vanillin is as a flavoring agent, which is usually used in sweets. The chocolate and ice cream industry alone accounts for vanillin. 75% of the market share,
Because vanillin has a unique bean and milk flavor, vanillin is also widely used in milk powder, but the point is not to let the baby six months ago come into contact with vanillin, because the baby’s control taste Before the senses are not mature, the taste of vanillin is reliant on vanillin, which leads to malnutrition caused by picky eaters.
Vanillin powder as a food flavor
Vanillin is one of the most widely used food flavors in the world. In addition to the above, it can be used as a food antiseptic additive in various foods and condiments.
Vanillin has the ability to bactericidal and bacteriostatic against bacterial species. At the same time, it is also a derivative of phenol. Its volatile odor can also be well preserved on the surface of food and various products.
The most typical application is to increase the aroma of cigarettes in cigarettes. The specific method is to dissolve vanillin in 95% ethanol, dilute to 10%, and evenly spray it. On the cut tobacco, this will preserve the aroma of the cigarette with maximum effect.
Vanillin is the main component of the extract of the vanilla bean. The natural vanilla bean contains vanillin. After harvesting, the seed pod is burned in hot water, and the removed seed tissue continues to grow.
Then after two weeks of sun exposure, the seed pods turn black, and the enzymes in the pods begin to release vanillin, which is also the substance we feel.
Finally, the pods are further dried and aged for several months and become the commercially available vanilla bean. This vanilla bean can further extract the natural vanillin, but the natural production of the vanilla is limited by the production conditions. The supply of vegetarians is far less than the market demand for vanillin flavoring.
And surprisingly, the price of naturally synthesized vanillin is 50-200 times that of synthetic vanillin.
This led to the transfer of sight to other ways to obtain vanillin. At present, most of the vanillin in the market is prepared by artificial synthesis.
The earliest industrial production of vanillin was in Germany. German scientists used the substance in pine bark to synthesize vanillin, which was first industrialized in Germany in 1874.
In 1876, Karl Reimer synthesized vanillin from guaiacol. Up to now, 85% of the world’s vanillin preparation methods are related to guaiacol.
Among them, there are two methods for synthesizing vanillin from guaiacol, one is nitroso method and the other is glyoxylic acid method.
The detailed method is not to be introduced here. Another method is to use natural raw materials and lignin oxidation methods, but this method is too wasteful of natural raw materials, and the pollution to the environment is extremely huge.
This approach has fallen from 60% of market share in 1981 to 15% today and is in the process of phasing out.
The ethyl vanillin molecule is the first artificially synthesized molecule that does not exist in nature.
In terms of taste, the concentration of ethyl vanillin is about three times that of traditional vanillin. In the application, ethyl vanillin has the same aroma as vanillin, but ethyl vanillin is sweeter, so in taste On the top, ethyl vanillin is more popular with the public, but there are not many manufacturers using ethyl vanillin.
Because everyone still can’t accept a molecular material that does not exist in nature, even if ethyl vanillin has been used as a food additive for more than 30-40 years.
How to choose?
An expensive, troublesome, naturally occurring vanilla bean, and the other is unacceptable, synthetic and non-existent ethyl vanillin.
There is also a kind of vanillin that has been used for many years and exists in nature but is currently artificially synthesized at a reasonable price. How would you choose it?
This depends mainly on the reason you choose. If you don’t like synthetic substances, then you can use natural vanilla beans. If you are purely to increase the flavor of the food, don’t worry too much. They are all The same good things, there is not much difference in taste.
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