Vanillin, also known as vanillin, chemically known as 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from vanilla bean of Rutaceae family, which is white to slightly yellow crystalline or crystalline powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil. The aroma is stable and does not volatilize easily at higher temperatures. It is easily oxidized in air and discolored when it meets alkaline substances.
Vanillin has the fragrance of vanilla bean and strong milk fragrance, play a role in enhancing and fixing fragrance, widely used in cosmetics, tobacco, pastry, confectionery and baked goods and other industries, is one of the world's largest production of synthetic fragrances, industrial production of vanillin has more than 100 years of history. The recommended dosage of vanillin in the final flavored food is about 0.2-20,000mg/kg. According to the regulations of China's Ministry of Health, vanillin can be used in large infant and toddler formula and infant and toddler cereal (except infant formula cereal powder), the maximum use level is 5mg/mL and 7mg/100g respectively. Vanillin can also be used as plant growth promoter, bactericide, lubricant defoamer, etc. It is also an important intermediate in the synthesis of drugs and other fragrances. In addition, it can also be used as a polishing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorizer in rubber products, as an anti-hardening agent in plastic products and as a pharmaceutical intermediate, etc. It is widely used.
Vanillin chemically named 4-hydroxy-3-methoxy benzaldehyde, also known as methyl proto-catechaldehyde, vanillin, is an important broad-spectrum high-grade spices, is one of the world's largest production of spices as of 2019, with a sweet soybean, powder fragrance breath, can be used as a fixing agent, coordinating agent and flavoring agent, widely used in food, beverage, cosmetics, daily chemicals and pharmaceutical industries. The proportion of use in downstream industries is about 50% for food additives, 20% for pharmaceutical intermediates, 20% for feed additives, and about 10% for other uses, respectively.
Vanillin is one of the most used food flavoring agents in the world, with the reputation of "king of food flavoring", mainly used as a flavor enhancer in the food industry, used in cakes, ice cream, soft drinks, chocolate, baked candy and wine, the amount added in the pastry, cookie is 0.01% ~ 0.04%, candy is In the cosmetics industry, it can be used as a flavoring agent in perfumes and creams; in the daily chemical industry, it can be used in daily chemical products to modify the aroma; in the chemical industry, it can be used as antifoaming agent, sulfur agent, sulfur agent, sulfur agent, and sulfur agent. In the chemical industry, it can be used as defoamer, vulcanizing agent and chemical precursor; it can also be used in analytical testing, such as for testing amino compounds and certain acids; in the pharmaceutical industry, it is used as a shielding agent for odor. As vanillin itself has antibacterial effect, it can be used in pharmaceutical industry as pharmaceutical intermediate, including application in the treatment drugs of skin diseases. Vanillin has certain antioxidant and cancer prevention effects, and can participate in bacterial cell-to-cell signaling. These potential application areas will promote the rapid growth of vanillin market demand in the future.
Food preservatives are divided into two categories: natural and chemical preservatives, which are used in food production, distribution, storage and other processes to maintain the sensory properties of food, improve food value, and extend storage time. Compared with chemical preservatives, natural preservatives have the advantages of being harmless to the environment, lower production cost, good biocompatibility and good preservation effect. Vanillin in food can be accurately detected by UV-Vis spectrophotometry, chromatography, electrophoresis and other conventional methods, which is a kind of food preservation agent with high safety. The application of vanillin in food storage and preservation can be divided into antibacterial, antioxidant, stabilization of other components in food and inhibition of respiration rate.
Vanillin is a natural antibacterial agent, often combined with other antibacterial methods in the food field, and the antibacterial effect of vanillin on different strains of bacteria is different. The inhibition effect of vanillin is related to its concentration and pH value, higher concentration of vanillin and lower pH value are both beneficial to improve the inhibition effect of vanillin, the inhibition effect of vanillin on different strains of bacteria is different, compared with other strains of bacteria, vanillin has better inhibition effect on Escherichia coli. Vanillin has inhibitory effect on many kinds of yeast, high concentration of vanillin is good for improving its antibacterial effect, but high concentration of vanillin cannot kill yeast instantly.
The mechanism of action of structurally similar antioxidants is different, vanillin mainly accelerates the scavenging of free radicals through oxidation products vanillic acid, and the antioxidant effect of vanillin can significantly extend the shelf life of oil-containing foods and mask their sour taste.
It has been proved that the reaction products of vanillin can help stabilize other ingredients in food: resveratrol is a natural functional ingredient, and in order to improve its stability and give full play to its functional effects, the net-like chitosan microspheres formed by the reaction between vanillin and chitosan can help control the release of resveratrol; the condensation products of vanillin and amino groups have good ability to complex with metal ions, which can effectively improve the stability of the substances it encapsulates.
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