Description
1. Vanillin is one of the largest varieties of synthetic flavors, and it is an important raw material for the preparation of chocolate, ice cream, chewing gum, cakes and tobacco flavors. Naturally found in vanilla pods, as well as in clove oil, oakmoss oil, Peruvian balsam, turmeric, and benzoin. 2. Vanillin has a strong and unique vanilla bean aroma, stable aroma, and is not easy to volatilize at higher temperatures. It is easily affected by light, gradually oxidizes in the air, and is easy to change color when it encounters alkali or alkaline substances. The aqueous solution reacts with ferric chloride to form a blue-violet solution. It can be used in many daily fragrance formulations, but it is mainly used in food flavors. Especially it is widely used in candy, chocolate, beverages, ice cream, and alcohol, 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. 3. Vanillin is also an important edible spice, used as a foundation spice, used in almost all flavor types, and is widely used in the food industry. As a food flavor, it is widely used in bread, cream, ice cream, brandy, etc. The addition amount in candy is 0.01-0.04%, and in candy is 0.02-0.08%. It is one of the most used spices in baked goods and is used in chocolate, cookies, cakes, puddings and ice cream. For better effect, dissolve in warm water before use. The maximum usage is 220mg/kg for baked goods and 970mg/kg for chocolate. It is widely used in cosmetic essences as fixatives, coordinators and conditioners. It is also an important flavoring agent for beverages and foods. Also used in the manufacture of pharmaceutical L-dopa (L-dopa), methyldopa and so on. It can also be used as a brightener for nickel and chromium metal plating.
