What is Vanillin?
An chemical substance called vanillin is taken out of vanilla beans, which belong to the orchid family. It looks as crystalline powder or white to slightly yellow crystals. Its scent is persistent and it is difficult to volatilize at high temperatures. It has the aroma of vanilla beans and a strong milky aroma. It has the effect of enhancing and fixing the aroma. It is extensively utilized in tobacco, baked goods, sweets, cosmetics, and pastries.
There are three main preparation processes for vanillin:
1. Chemical synthesis method: Phenol and p-chloroformic acid react under the action of a catalyst to produce vanillin. This method usually requires a series of chemical reaction steps, such as chlorination and reduction. The primary benefit is the comparatively inexpensive and large-scale production of vanillin. It is the standard production procedure and appropriate for industrial production.
2. Biosynthesis method: Raw materials such as lignin are converted into vanillin through microbial fermentation or enzyme-catalyzed reactions. However, the production cost of this preparation process is relatively high and is suitable for environmentally friendly needs.
3. Natural extraction method: Vanillin is extracted by soaking, extracting, and concentrating vanilla beans. This method depends on the quality and supply of natural raw materials. This process is suitable for high-end products, but it is expensive and has limited production.
Related Parameters:
| Items | Specification |
| Odor | Has a sweet, milk and vanilla aroma |
| Vanillin Assay, % (on the dride basis) | ≥ 99.5 |
| Melting range, ℃ | 81.0~83.0 |
| Solubility (25℃) | 1g sample dissolves the whole, or 3 mL 70% ethanol 2mL 95% |
| Loss on drying, % | ≤ 0.5 |
| Heavy Metal(Pb) | ≤10 mg/kg |
| As content | <3 mg/kg |
Recommended dosage:
| Food name | Maximum usage(g/kg) |
| Ice cream | 0.2-0.5 g/kg |
| Cake | 0.1-0.3 g/kg |
| Chocolate | 0.1-0.2 g/kg |
| Cream | 0.1-0.5 g/kg |
| Candy | 0.1-0.4 g/kg |
| Cheese | 0.05-0.1 g/kg |
| Jelly | 0.1-0.2 g/kg |
| Salad dressing | 0.1-0.2 g/kg |
| Fruit juice drinks | 0.05-0.1 g/kg |
| Bake mix | 0.1-0.3 g/kg |
| Sauce | 0.1-0.2 g/kg |
| Canned food | 0.05-0.1 g/kg |
| Vanilla drink | 0.2-0.4 g/kg |
| Vanilla cream | 0.2-0.5 g/kg |
Vanillin has a wide range of uses
1. Enhance flavor: Vanillin is a powerful flavor enhancer that can significantly enhance the vanilla flavor of food, giving the food a rich and sweet aroma. It is commonly used to boost the vanilla flavor of ice cream, pastries, and biscuits.
2. Adjust taste: Vanillin can optimize the taste of food, making its flavor richer and more coordinated, especially in desserts and baked goods, improving the overall taste experience.
3. Mask bad odors: Vanillin can effectively mask bad odors or odors in food, improve the sensory properties of food, and is often used in condiments and ready-to-eat foods.
4. Provide natural flavor: As the main ingredient of vanilla, vanillin provides a flavor close to natural vanilla, bringing a real vanilla experience to high-end foods and beverages.
5. Improve product stability: Vanillin helps improve product stability in certain food formulas, evenly distributes the flavor, and extends the shelf life of food.
6. Enhance sweetness perception: Vanillin can enhance the sweetness perception of food, making the sweetness more prominent and charming, and is widely used in candies, desserts and beverages.
User asked question:
Q: What makes vanilla different from vanillin?
A: Vanillin is the main flavor component in vanilla and is often used to imitate or enhance the flavor of vanilla. Compared with natural vanilla beans, vanillin has a lower cost, simpler production process, and can be used stably in a variety of foods and beverages.
The advantage of vanillin lies in its strong flavor enhancement ability and low cost, making it an ideal choice for large-scale production and application. Although natural vanilla provides a more complex flavor, the stability and economy of vanillin make it widely used in the food industry.
