Vanillin flavoring is a flavoring or aroma enhancer mainly composed of vanillin, which is widely used in food, beverages, cosmetics and daily chemical products.
1. Introduction to Vanillin
Chemical name: 4-hydroxy-3-methoxybenzaldehyde (C₈H₈O₃).
Source:
Natural extraction: Extracted from Vanilla planifolia beans, but with low yield and high cost.
Chemical synthesis: Synthesized from raw materials such as lignin and guaiacol, it is low in price and dominates the market.
Biological fermentation: It is produced by using microorganisms to transform natural substrates (such as ferulic acid), and it belongs to the category of “natural equivalent” spices.
2. Characteristics of Vanillin essence
Aroma characteristics: Sweet and mellow milk, vanilla, with a hint of caramel and woody notes.
Stability: Resistant to high temperatures, suitable for baked goods.
Solubility: Readily soluble in ethanol and oils, slightly soluble in water (emulsification treatment required).