Vanillin is an important edible spice, as a foundation spice, almost used in all flavors, a large number of used in the food industry, as a food flavor widely used in bread, cream, ice cream, brandy, etc., in pastries, cookies added amount is 0.01 ~ 0.04%, candy is 0.02 ~ 0.08%. It is one of the most used spices in baked goods and can be used in chocolate, cookies, cakes, puddings and ice cream. Dissolve in warm water before use for better results. The highest usage is 220mg/kg for baked goods and 970mg/kg for chocolate. It is widely used in cosmetics fragrances as fixing agent, coordinating agent and modulator. It is also an important flavor enhancer for beverages and foods. It is also used in the manufacture of medicine L-dopa (L-DOPA), methyldopa and so on. Can also be used as nickel, chromium metal plating brightener.
Vanillin CAS 121-33-5 has a strong and distinctive vanillin aroma and is found naturally in vanillin pods, as well as in clove oil, oak moss oil, Peruvian balsam, Tolu balsam and benzoin. White to light yellow crystalline powder or acicular crystal is extracted from coniferous wood pulp red liquid or lignosulfonate under alkaline conditions after high pressure oxidation hydrolysis. Tetragonal crystals can also be formed by precipitating from petroleum ether. It has a sweet smell. It's slightly sweet. It gradually oxidizes in the air. Decomposition in light. Discoloration with alkali. Molecular weight 152.15. The relative density is 1.056. The melting point varies according to the crystal type, the tetragonal crystal system is 81 ~ 83℃, the acicular crystal is 77 ~ 79℃, and the boiling point is 285℃(in carbon dioxide gas), 170℃(2.00×103Pa), 162℃(1chemical book.33×103Pa), 146℃(0.533×103Pa). Sublimation without decomposition. Flash point 162 ° C. Slightly soluble in cold water, soluble in hot water, soluble in ethanol, ether, acetone, benzene, chloroform, carbon disulfide, acetic acid, pyridine and volatile oil. The aqueous solution reacts with ferric chloride to form a blue-purple solution. Rat transoral LD501580mg/kg, rat transcutaneous LD501500mg/kg. The industrial production method is to produce isoeugenol in the presence of potassium hydroxide, and then react with acetic anhydride to produce isoeugenol acetate, which is then prepared by oxidation and hydrolysis. It is an important raw material for preparing chocolate, ice cream, chewing gum, pastry and tobacco flavor. It can also be used as a harmonizing agent and a fixing agent for cosmetic spices. It is also a raw material for the pharmaceutical industry.
Function and use：1. Edible spices: Vanillin is an edible flavoring agent, with vanilla bean aroma and strong milk flavor, is an indispensable important raw material in the food additive industry, widely used in a variety of flavoring foods that need to increase the flavor of milk. Such as cake, cold drinks, chocolate, candy, biscuits, instant noodles, bread and tobacco, flavoring wine, toothpaste, soap, perfume cosmetics, ice cream, beverages and daily cosmetics play a role in increasing aroma and fixing aroma. It can also be used in soap, toothpaste, perfume, rubber, plastic, medicine. Meets FCCIV standards.
2. Vanillin is mainly used as food additives in China. In recent years, its application in the field of medicine has been continuously expanded, and it has become the most potential field for vanillin application. At present, domestic vanillin consumption: food industry accounted for 55%, pharmaceutical intermediates accounted for 30%, feed seasoning Liu accounted for 10%, cosmetics accounted for 5%. Vanillin has a wide range of applications abroad, and is widely used in the production of pharmaceutical intermediates, as well as plant growth promoters, fungicides, lubricating oil defoamer, electroplating brightener, printed circuit board production conductive agents.
