| Item |
Specifications |
| Characteristics |
White to slightly yellow crystals, usually needelike |
| Odour |
Characteristics of vanillia |
| Solubility |
1g of vanillin soluble in 100ml water, 3ml 70% or 2ml 95% ethanol at 25ºC,in 20ml glycerol, in 20ml water at 80ºCsoluble in chloroform ,ether |
| Melting point |
81.0-83.0ºC |
| Purity (by GC) |
≥99.50% |
| Loss on drying |
≤0.5% |
| Arsenic (as ) |
≤0.0003% |
| Heavy metal (based on pb) |
≤0.001% |
| Residue on ignition |
≤0.05% |
1. Vanillin is a natural bacteriostatic agent, which is often combined with other bacteriostatic methods in the food field, and vanillin has different bacteriostatic effects on different bacterial species. The antibacterial effect of vanillin is related to its concentration and pH value. Both a higher concentration of vanillin and a lower pH value are beneficial to improve the antibacterial effect of vanillin, and the antibacterial effect of vanillin on different bacterial species Different, compared with other strains, vanillin has a better antibacterial effect on Escherichia coli. Vanillin has an inhibitory effect on a variety of yeasts. High-concentration vanillin helps to improve its antibacterial effect, but high-concentration vanillin cannot kill yeast instantly. Compound preservation realizes the synergy between preservatives (or preservation methods), and is a generally accepted method of preservation of fruits and vegetables. The antibacterial effects of spices are often synergistic and the amount is smaller than single use.
Vanillin also plays an important role in assisting bacteriostasis and sterilization. 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 the juice and browning of the product.
2. Antioxidant
The mechanism of action of antioxidants with similar structures is different. Vanillin mainly accelerates the scavenging of free radicals through the oxidation product vanillic acid. The antioxidant effect of vanillin can significantly extend the shelf life of oily foods and has a rancid taste. Cover up. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been proved to have the effect of scavenging peroxynitrite anions, but it is not a good free radical scavenger .
Stabilize other ingredients in food
Studies have shown that the reaction product of vanillin helps stabilize other ingredients in food: resveratrol is a natural functional ingredient. In order to improve its stability and give full play to its functional effects, vanillin reacts with chitosan The reticulated chitosan microspheres formed later are coated with 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 its Stability of the inclusion material.
Application of Ethyl Vanillin
This product is mainly used in as a flavor and spices, mostly used in liquid preparations containing glycerol, ethanol as diluent, but also used in semi-solid preparations and solid preparations, such as cream, granules, etc.. In the food industry
It can be used alone or in combination with vanillin and glycerin. It is especially suitable for deodorant of dairy based food. In the daily chemical industry, it is mainly used as an excipient for cosmetics.
Ethyl vanillin is internationally recognized as a safe food flavoring agent and is widely used in various flavoring foods that
need to increase milk flavor.
Audited Supplier 
Audited Supplier 
){kind=link}
){kind=link}