Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of vanillin powder in China. With abundant experience, we warmly welcome you to wholesale bulk vanillin powder for sale here from our factory. Quality products and reasonable price are available.
What is Vanillin Powder?
Vanillin, also known as vanillin, is a chemical compound extracted from vanilla beans of the orchid family. [7] It is a white to slightly yellow crystal or crystalline powder, slightly sweet, soluble in hot water, glycerin and alcohol, and not easily soluble in cold water and vegetable oil. It has a stable aroma and is not easily volatile at high temperatures. It is easily oxidized in the air and easily changes color when exposed to alkaline substances.
Vanillin has the aroma of vanilla beans and a strong milky aroma. It plays a role in flavor enhancement and fixation. It is widely used in the cosmetics, tobacco, pastries, candies, and baked goods industries. It is one of the most produced synthetic flavors in the world. The industrial production of vanillin has a history of more than 100 years. The recommended dosage of vanillin in the final flavored food is about 0.2-20000 mg/kg. According to the regulations of the Ministry of Health of China, vanillin can be used in formula foods for older infants, toddlers and infant cereal foods (excluding infant formula cereal powder), with a maximum usage of 5 mg/mL and 7 mg/100 g respectively. Vanillin can also be used as a plant growth promoter, bactericide, lubricant defoamer, etc. It is also an important intermediate for the synthesis of drugs and other spices. In addition, it can also be used as a polishing agent in the electroplating industry, a ripening agent in agriculture, a deodorant in rubber products, an anti-hardening agent in plastic products, and as a pharmaceutical intermediate, etc. It has a wide range of applications.
What are the benefits?
Food preservatives are divided into two categories: natural preservatives and chemical preservatives. They are used in food production, circulation, storage and other processes to maintain the sensory properties of food, improve edible value, and extend storage time. Compared with chemical preservatives, natural preservatives have the advantages of being harmless to the environment, low production cost, good biocompatibility, and good preservation effect. Vanillin in food can be accurately detected by conventional methods such as UV-visible spectrophotometry, chromatography, and electrophoresis. It is a food preservative with higher safety. The application of vanillin in food storage and preservation can be divided into antibacterial, antioxidant, stabilizing other ingredients in food, and inhibiting respiration rate.
Antibacterial
Vanillin is a natural antibacterial agent. In the food field, it is often combined with other antibacterial methods. The antibacterial effect of vanillin on different strains is different. The antibacterial effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are conducive to improving the antibacterial effect of vanillin. The antibacterial effect of vanillin on different bacterial species is different. Compared with other bacterial species, vanillin has a better antibacterial effect on Escherichia coli. Vanillin has an inhibitory effect on many yeasts. High concentrations of vanillin are conducive to improving its antibacterial effect, but high concentrations of vanillin cannot kill yeast immediately. Composite preservation realizes the synergistic effect between preservatives (or preservation methods) and is a generally accepted method for preserving fruits and vegetables. The antibacterial effects of spices often have synergistic effects and the dosage is smaller than that of single use. For example: to prevent Aspergillus niger contamination, the effective bactericidal dose of vanillin alone is 0.5%, while a mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can play a bactericidal role.
Vanillin also plays an important role in auxiliary antibacterial and bactericidal aspects. In the current production process, heat sterilization is still the most common sterilization method in juice processing, and its treatment methods are generally pasteurization and high-temperature instantaneous sterilization. Traditional sterilization methods often lead to the destruction of nutrients in juice and browning of products.
Antioxidant
The mechanism of action of antioxidants with similar structures is different. Vanillin mainly accelerates the removal of free radicals through the oxidation product vanillic acid. The antioxidant effect of vanillin can significantly extend the shelf life of oil-containing foods and mask their rancid taste. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been proven to have the effect of removing peroxynitrite anions, but it is not a good free radical scavenger.
Stabilize other ingredients in food
Research has shown that the reaction products of vanillin can help stabilize other ingredients in food: Resveratrol is a natural functional ingredient. In order to improve its stability and give full play to its functional role, the chitosan microspheres formed by the reaction of vanillin and chitosan are used to encapsulate resveratrol, which helps to control the release of resveratrol; the condensation product of vanillin and amino groups has a good ability to complex with metal ions, which can effectively improve the stability of the substances it contains.
Product Application
1. Food flavoring: Vanillin is an edible flavoring agent with the aroma of vanilla beans and a strong milky aroma. It is an indispensable and important raw material in the food additive industry. It is widely used in various flavoring foods that need to increase the milky aroma, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodles, bread, tobacco, flavoring alcohol, toothpaste, soap, perfume cosmetics, ice cream, beverages and daily cosmetics. It plays a role in flavoring and fixing. It can also be used in soap, toothpaste, perfume, rubber, plastic, and pharmaceuticals. It meets FCCIV standards.
2. Domestic vanillin is mainly used as a food additive. In recent years, its application in the pharmaceutical field has been continuously expanded, and it has become the most promising field for the application of vanillin. At present, domestic vanillin consumption: food industry accounts for 55%, pharmaceutical intermediates account for 30%, feed seasoning accounts for 10%, and cosmetics account for 5%. Vanillin has a wide range of applications abroad. It is used in large quantities in the production of pharmaceutical intermediates, as well as in plant growth promoters, bactericides, lubricant defoamers, electroplating brighteners, and conductive agents for printed circuit board production.
Company Introduction And Certificates Obtained
YTBIO mainly supplies Vanillin Powder etc. The company was established in 2014 and has many years of R&D and production experience. We are committed to the research and development, production and sales of raw materials for the 21st century health industry. The certificates obtained so far include ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA,etc. We always maintain the highest requirements for product quality.
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