Pure Vanillin Powder

Pure Vanillin Powder is a technological and economical alternative to vanillin, specially designed for applications in high-temperature systems and bakery products. Used at the same dosage as vanillin, it provides stronger flavoring.

Synthetic vanillin will lose 90% at high temperatures above 200°C. How to improve the thermal stability of vanillin, so that the aroma of vanillin can be kept for a long time, and reduce the cost of use. After three years of research and development, we have successfully developed microcapsules of vanillin, which slowly release the aroma of vanilla beans in a high-temperature environment and enjoy the pleasure.

Vanillin, commonly known as vanilla powder, vanillin, vanilla powder, vanilla essence, or vanillin, is an important spice extracted from the Rutaceae vanilla bean and is one of the most productive varieties of synthetic spices. It is an important raw material for the deployment of chocolate, ice cream, chewing gum, cakes, and tobacco flavors. Occurs naturally in vanilla pods, as well as clove oil, oakmoss oil, balsam peru, balsam tolu, and benzoin.

Pure Vanillin Powder has a strong and unique vanilla bean aroma, the aroma is stable, and it is not easy to volatilize at higher temperatures. It is easily affected by light, gradually oxidizes in the air, and easily changes color when it encounters alkali or alkaline substances. The aqueous solution reacts with ferric chloride to form a blue-purple solution. It can be used in many fragrance formulations, but it is mainly used in food flavors. It is especially widely used in candy, chocolate, beverages, ice cream, and wine, and it is also very useful in tobacco flavors. IFRA has no restrictions. However, it is easy to cause discoloration, so care should be taken when using it in white fragranced products.

Vanillin is also an important edible spice, used as a foundation spice, used in almost all flavor types, widely used in the food industry, widely used as food flavor in bread, cream, ice cream, brandy, etc., in pastries, biscuits The added amount is 0.01-0.04% and 0.02-0.08% in candy. It is one of the most used spices in baked goods and can be used in chocolate, biscuits, cakes, puddings, and ice cream. Dissolve in warm water before use for better results. The highest consumption is 220mg/kg for baked goods and 970mg/kg for chocolate.

Frequently Asked Questions:

Q: What are the characteristics of Pure Vanillin Powder? What are the main areas of application?

A: Vanillin is known as the "Queen of Spices" and is mainly found in the natural plant vanilla. At present, it is mainly chemical synthesis. Widely used in daily chemical, tobacco, pastry, candy, beverage, and baked food industries, it is one of the world's largest synthetic flavor varieties. Vanillin is not only added to vanilla-flavored products. Because vanillin can enhance the aroma and sweetness of products, it is used as a base flavor. For example, most ice creams will first use vanillin as a base fragrance.

Q: What are the characteristics of vanillin?

A: Vanillin is insoluble in cold water, only soluble in hot water, glycerin, and alcohol. During food processing, the use of glycerin and alcohol should be reduced, which is contrary to the need for clean labels; it is easily oxidized and will lose its function; high temperature It is easy to volatilize, which will increase the usage amount and increase the usage cost.

Q: What problems can be solved by embedding a carrier (microcapsule)? |

A: Solubilization, Stabilization, Protection, Controlled Release, Sustained Release and Targeting

Q: What is the main raw material (wall material) for embedding?

A: Beta Cyclodextrin

Q: What problem does microencapsulated vanillin solve?

A: The high-temperature environment reduces volatilization. Thermogravimetric analysis shows that at 200°C for 20 minutes, the retention rate of pure vanillin is 20.57%, and the retention rate of microcapsule vanillin is 80.12%, allowing the fragrance to be released slowly and last longer so that it will not be difficult to drink. The fragrance is very exciting. Solubility, Microcapsule vanillin can be dissolved in cold water, 50% alcohol, insoluble in pure glycerin and alcohol.

Q: What is the difference between microencapsulated vanillin and vanillin?

A: Food application: Microencapsulated vanillin can enhance the sweetness and milky taste of food in food. Vanillin has a stronger vanilla flavor.

Appearance: Microcapsule vanillin is powder, and vanillin is mainly crystal.

Solubility: Microcapsule vanillin can be dissolved in cold water, hot water, and 50% alcohol, but not in pure glycerin and pure alcohol; vanillin can be dissolved in glycerin and alcohol, but not in cold water.

At present, the microcapsule vanillin is only the first version, and the product can be upgraded according to the expectations of customers.

Q: Customer feedback that the fragrance is not strong enough, and it tastes different from vanillin.

A: After microcapsule vanillin is embedded, the fragrance release is more moderate and longer lasting, unlike vanillin which is very fragrant once opened. If the customer needs a very explosive fragrance, it can be solved by formulating in the later stage, which can not only make the fragrance more exciting but also maintain the stability and persistence of the existing microcapsule vanillin.

Q: What is the embedding material? Are all suitable for food use?

A: The main raw material is: β-cyclodextrin, All wall materials can be used in food, and can be added in unlimited quantities.

Pesticide Residue:

Total Heavy Metals：

Microbiological Tests:

What’s the Key Function for Vanillin Powder?

Vanillin has a vanilla bean aroma and strong milky aroma, generally has the function of increasing and fixing aroma, and can be widely used in cosmetics, tobacco, pastry, candy, baked food, and other industries;

Vanillin is also one of the food flavoring agents. It is mainly used as a flavor enhancer in the food industry and can be used in cakes, ice cream, soft drinks, chocolate, baked candy, and wine;

Vanillin can also be used as a food antiseptic additive in various foods and seasonings, which can play a role in antiseptic.

Edible spices: Vanillin is a food flavoring agent with vanilla bean aroma and strong milky aroma. It is an indispensable and important raw material in the food additive industry. It is widely used in various flavored foods that need to increase the milky aroma Among them, such as cakes, cold drinks, chocolates, candies, biscuits, instant noodles, bread and tobacco, flavored wines, toothpaste, soap, perfume cosmetics, ice cream, beverages and daily cosmetics to enhance and fix fragrance. It can also be used in soap, toothpaste, perfume, rubber, plastic, and pharmaceuticals. Comply with FCCIV standards.

Domestic vanillin is mainly used as a food additive. In recent years, its application in the field of medicine has been continuously expanded, and it has become the most potential field of vanillin application. At present, domestic consumption of vanillin: food industry accounts for 55%, pharmaceutical intermediates account for 30%, feed flavoring agents account for 10%, and cosmetics account for 5%.

Vanillin has a wide range of applications in foreign countries. It is widely used in the production of pharmaceutical intermediates, and is also used in plant growth promoters, fungicides, lubricant defoamers, electroplating brighteners, and conductive agents for printed circuit board production.

What is our advantage？

1. Currently, we have two factories. A GMP implementation standard factory with a 100,000-level purification workshop, and a fine processing workshop covering an area of 400 square meters.

2. Now we have Halal/kosher/SC/ISO9001/ISO22000 certificate

3. The professional team will provide you with perfect after-sales service.

4. Professional laboratories provide you with various tests.

5. Customize production for customers according to customers' quality and price of products.

What we can do for you?

1.OEM SERVICE(tablets, capsules soft capsules)

2.Purchasing service(API IngredInts, Amino Acid,vitamIn))

3. TESTING

4. INFORMATION.

How to contact you?

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