Edible flavors add flavor to food, and various spice plants exist in life.
Vanillin is the main aroma substance in vanilla and is the earliest chemically synthesized spice in the world.
It is a mixture of about 200 compounds and is recognized as a relatively safe food additive. It appears as white to slightly yellow crystals or crystalline powder, soluble in hot water, glycerin and alcohol.
The unique characteristics and fragrance of vanilla mainly come from vanillin. As early as the 15th century, the indigenous people of Central America put vanilla as a seasoning in beverages.
China is a major producer of vanillin powder in the world. The vanillin produced by our company is exported to overseas markets such as the United States and Europe.
Because it has many biological properties, it is an important ingredient in the fields of food, beverages, and spices.
Its aroma is strong and lasting, and it plays a role in seasoning and fixing fragrance.
It is one of the important food spices and one of the most commonly used sweeteners and flavor enhancers.
Color | White or slightly yellowish |
Appearance | Crystalline powder or needles |
Odor | The odor and taste of vanilla |
Assay | ≥ 99.0% |
Residue in Ignition | ≤ 0.05% |
Melting Point | 81.0°C- 83.0°C |
Loss on Drying | ≤ 0.5% |
Solubility(25°C) | 1 g soluble in 100 mL water, soluble in alcohol |
Lead | ≤ 3.0ppm |
Arsenic | ≤ 3.0ppm |
Total Aerobic Microbial Count | ≤ 1000cfu/g |
Total Yeasts and Molds Count | ≤ 100cfu/g |
E. coli | Negative/10g |
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