Vanilline EX acide ferulique naturel 99%

Qu’est-ce que la vanilline EX acide ferulique naturel?

La vanilline EX Ferulic Acid Natural est une vanilline naturelle produite par transformation microbienne utilisant l’acide ferulique comme substrat et la biotechnologie. Il est fabriqué à partir d’acide ferulique, une matière première naturelle extraite de l’huile de son de riz non ogm, par biofermentation, un procédé traditionnel approuvé par le gouvernement de l’union européenne. Il répond à l’union européenne' S définition d’une saveur naturelle.

En général, la poudre de vanilline est disponible à partir de trois sources: naturelle, synthétisée chimiquement et préparée biotechnologiquement. Selon la source et le processus de synthèse, la vanilline peut être classée comme naturelle ou synthétique. Parmi eux, la vanilline naturelle et produite par la biotechnologie (avec l’acide ferulique comme substrat) en poudre est considérée comme un additif de qualité alimentaire par la plupart des autorités de sécurité alimentaire dans le monde.

Green Spring Technology fournit de la vanilline EX acide ferulique naturel 99% de la population, qui est faite à partir d’acide ferulique naturel (Source de son de riz), après bioconversion, purification, centrifugation, séchage, tamisage, détection de métal, et d’autres processus. Il est fabriqué à partir d’acide ferulique naturel (Source de son de riz), conformément aux exigences de l’europe, des États-Unis, et d’autres marchés d’arômes naturels. Il a une saveur et un arôme doux et crémeux stable et significatif vanille.

Green Spring s’est toujours engagé à fournir à ses clients des extraits de plantes naturels, sûrs et biologiques. Tous les produits que nous offrons sont fabriqués selon les normes internationales les plus élevées de l’industrie, en conformité avec ue EC396, ue 2023/915 et les normes les plus élevées en matière de résidus de solvants. Nous sommes certifiés Halal, casher, COSMOS, BRC, IFS, FDA, ISO. Les rapports des essais faisant autorité de tiers sont disponibles.

Spécification: 

Règlement:

Il est conforme à la réglementation de l’ue.

Benefits:

Bacteriostatic

Moon et al. proved that the bacteriostatic effect of natural vanillin was related to its concentration and pH value, and higher vanillin concentration and lower pH value were conducive to improving the bacteriostatic effect of vanillin. The bacteriostatic effect of natural vanillin on different bacterial species is different, compared with other bacterial species, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin has an inhibitory effect on many kinds of yeasts, a high concentration of vanillin is helpful to improve its inhibitory effect, but a high concentration of vanillin can not kill yeast instantly.

Antioxidant

Structurally similar antioxidants have different mechanisms of action. Vanillin powder accelerates the scavenging of free radicals, mainly through the oxidation product vanillic acid, and its antioxidant effect significantly extends the shelf-life of oily foods and masks their rancid flavor. Vanillin's isomer, o-vanillin (2-hydroxy-3-methoxybenzaldehyde), has been shown to scavenge peroxynitrite anions but is not a very good free radical scavenger.

Stabilization of Other Components in Food

Yuan Lingfang et al. added vanillin to natural flavoring and proved that on the basis of not changing the chemical composition of osmanthus essential oil, vanillin effectively retarded the volatilization of osmanthus essential oil and improved the quality of food. It has been proved that the reaction products of vanillin can help to stabilize other ingredients in food: resveratrol is encapsulated in the reticular chitosan microspheres formed after the reaction between vanillin and chitosan, which can help to control the release of resveratrol; and the condensation products of vanillin and amine have the good ability to complex with metal ions, which can effectively improve the stability of the substances encapsulated by them.

Applications:

In the Food Field:

Vanillin powder is an edible flavouring agent with vanilla bean aroma and a strong milky fragrance, which is an important and indispensable raw material in the food additive industry. Widely used in a variety of needs to increase the milky aroma of flavouring food, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodles, and bread, as well as tobacco, flavouring alcohol, toothpaste, soap, perfume and cosmetics, ice cream, beverages, and daily-use cosmetics in the role of aroma and fixed aroma. It can also be used in soaps, toothpaste, perfumes, rubber, plastics and pharmaceuticals. Conforms to FCCIV standards.

In Chemicals:

Natural vanillin can be added to detergents, soaps, moisturizers, and other daily cosmetics as a flavoring agent to enhance the aroma and taste of the products.

In Pharmaceutical:

Vanillin powder is also a good drug carrier that can be used to produce drugs such as antibiotics, sedatives, and fungicides.

In Cosmetics:

Natural vanillin is used as a powdered fragrance ingredient in fruit fragrances to enhance various fruit components (e.g. pear and peach). It can also be synthesized into floral notes, such as asparagus and orchid, which contain strong vanilla notes. Floral fragrances such as rose, orange blossom, and yellow daffodil, bring warmth and elegance. It has been used in perfumery and cosmetics.