99% poudre de vanilline naturelle

Qu’est-ce que la vanilline?

Le nom chimique de la vanilline est 4-hydroxy-3-méthoxybenzaldéhyde. C’est une importante épice haut de gamme à large spectre avec un arôme de haricot doux et poudré. Il peut être utilisé comme fixateur, agent de coordination et agent d’aromatisation, largement utilisé dans les aliments, les boissons, les cosmétiques, les produits chimiques quotidiens et les industries pharmaceutiques. La vanilline peut être synthétisée chimiquement ou extraite de plantes naturelles, comme les gousses de vanille, mais cette méthode est coûteuse et le rendement est faible.

Printemps vert Technology provides natural vanillin powder, which is prepared from ferulic acid as a natural raw material. It uses ferulic acid as a substrate to transform and produce vanillin with a simple process, high yield, low energy consumption, low pollution, sustainable, edible and safety. 

We have a systematic quality management system and strictly implements the quality management system, organize production according to ISO, HACCP, and other quality standards, and all products are traceable. Founded in 2000, Green Spring Technology is committed to providing our customers with natural, safe, and organic plant extracts. All the products we offer are manufactured to the highest international industry standards, following EU EC396, EU 2023/915, and the highest solvent residue standards. We have passed Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, and many other certifications. Authoritative third-party test reports are available.

Spécification: 

Règlement:

Il est conforme à la réglementation de l’ue.

Benefits:

Antibacterial

Vanillin powder is a natural antibacterial agent, and it is often combined with other antibacterial methods in the food field. Higher vanillin concentration and lower pH value are conducive to improving the antibacterial effect of vanillin.

Anti-Oxidation

Vanillin mainly accelerates the scavenging of free radicals by oxidizing the product vanillic acid. The antioxidant effect of vanillin can significantly prolong the shelf life of oily foods and have a masking effect on their rancid taste.

Stabilize Other Ingredients in Food

Studies have shown that the reaction product of vanillin powder helps to stabilize other ingredients in food, and the condensation product of vanillin and the amino group has a good ability to complex with metal ions, which can effectively improve the stability of the inclusion substance.

Applications:

In the Food Field:

As a flavor enhancer, natural vanillin powder is used in cakes, ice cream, soft drinks, chocolate, baked candy and wine, and can also be used as a food antiseptic additive in various foods and seasonings.

In Cosmetics:

Vanillin powder can be used as a flavoring agent in perfumes and face creams.

In the Chemical Field:

As a defoamer, vulcanizing agent and chemical precursor; vanillin can also be used in analysis and detection, such as to test amino compounds and certain acids.