| Customization: | Available |
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| CAS No.: | 121-32-4 |
| Formula: | / |
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| Product Name | Vanillin | |
| Appearance | White Powder | |
| CAS No. | 121-33-5 | |
| Molecular formula | C8H8O3 | |
| Specifications | 99% Vanillin | |
| EINECS | 204-465-2 | |
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Solubility |
Soluble in hot water, glycerin and alcohol, insoluble in cold water and vegetable oil |
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The chemical name of vanillin is 3-methoxy-4-hydroxybenzaldehyde. It is an organic compound extracted from the vanilla bean of the Rutaceae plant. It is a white to slightly yellow crystal or crystalline powder, slightly sweet and soluble In hot water, glycerin and alcohol, it is not easy to dissolve in cold water and vegetable oil. The aroma is stable and not volatile at higher temperatures. It is easy to oxidize in the air, and it is easy to change color when encountering alkaline substances.
Vanillin has a vanilla bean aroma and a strong milky aroma, which can enhance and fix the fragrance. It is widely used in cosmetics, cakes, candies and baked food industries. According to the regulations of the Ministry of Health of my country, vanillin can be used Older infants, infant formula and infant cereals.
Vanillin can also be used as plant growth promoters, fungicides, lubricant defoamers, etc. It is also an important intermediate for other spices. In addition, it can also be used as a glazing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorant in rubber products, and as an anti-hardening agent in plastic products. It has a wide range of applications.
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.
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