Vanillin scientific name 3 - methoxy - 4 - hydroxy benzaldehyde, also known as vanillin.Vanillin with aroma and rich milk incense, incense was widely used in food, daily and the deployment of cigarette flavour, is a kind of important food additives and spices products.
Vanillin is one of the earliest human synthetic spices products, as early as in 1874 Germany's German m. harman, Ph.D., and g. Thai Dr. Successful synthesis of vanllin for the first time.Vanillin by molecular structure can be divided into methyl vanllin and ethyl vanllin 2 kinds of products, has a strong aroma of milk.Ethyl vanilln was developed according to the structure of methyl vanilli synthetic spices products, so far has not been found in nature it naturally.According to the results, the aroma of ethyl vaillin intensity is 3 ~ 4 times of methyl vanillin.
Vanillin of global demand in 2006 reached 2006 tons, because of the change in li reed aldehyde synthesis method from mid - 2007, reduced the demand of about 2007 tons, the vanilin in the international market the actual demand of around 17000 tons, about 14000 tons of methyl vanilin, ethyl anillin 3000 tonnes.In food additives, also on the increase, the amount of thought of vanilin in demand will increase at a rate of 4 to 5%.Vanillin products currently the main use of food additives, pharmaceutical intermediates, feed additives, and other four aspects, the various USES of proportion of using food additives is close to 50% respectively, pharmaceutical intermediates by about 20%, feed additives by about 20%, and other USES of about 10%.As a food additive, vanilln can be widely used in all sorts of need to increase the milk flavor seasoning food, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodle, bread, nuts and various kinds of products.Often used as a food additive, methyl vnillin and ethyl vnillin, when using methyl vanilln and ethyl vanllin dosage ratio of three to one.In addition, vanllin is a traditional and acknowledged to be a safe food additive products, there is no related reports vanilln harmful to human body, in addition to our country in the baby, infant milk powder amount limitation, without the restrictions of use in other products.In addition to the used as food additive, as the spice products are also widely used in daily chemical essence and the deployment of cigarette flavor.
Vanillin according to raw materials and production methods can be divided into natural vnillin and synthetic vaillin two kinds.Vanillin was naturally in incense, Peru perfume oil, clove bud oil, natural vanilin was mainly comes from the incense and the use of natural raw materials by biological technology route of synthesis of the two.Compared with synthetic vanilli natural vnillin synthetic villin is the price of 50 ~ 200 times, therefore, natural vanin in only a few places that have requirements of special needs to use, the actual use of vanili was mainly synthetic vnillin.The main production methods of vailin with nitroso method and two kinds of glyoxalic acid method, because the nitroso method production process of three wastes is relatively serious, glyoxalic acid [http://www.guidechem.com/cas-121/121-32-4.html] method has become the main production method at present.At present only a handful of small firms and using the method of nitroso vnllin production, its production scale is less than 10%.
Vanillin is one of the earliest human synthetic spices products, as early as in 1874 Germany's German m. harman, Ph.D., and g. Thai Dr. Successful synthesis of vanllin for the first time.Vanillin by molecular structure can be divided into methyl vanllin and ethyl vanllin 2 kinds of products, has a strong aroma of milk.Ethyl vanilln was developed according to the structure of methyl vanilli synthetic spices products, so far has not been found in nature it naturally.According to the results, the aroma of ethyl vaillin intensity is 3 ~ 4 times of methyl vanillin.
Vanillin of global demand in 2006 reached 2006 tons, because of the change in li reed aldehyde synthesis method from mid - 2007, reduced the demand of about 2007 tons, the vanilin in the international market the actual demand of around 17000 tons, about 14000 tons of methyl vanilin, ethyl anillin 3000 tonnes.In food additives, also on the increase, the amount of thought of vanilin in demand will increase at a rate of 4 to 5%.Vanillin products currently the main use of food additives, pharmaceutical intermediates, feed additives, and other four aspects, the various USES of proportion of using food additives is close to 50% respectively, pharmaceutical intermediates by about 20%, feed additives by about 20%, and other USES of about 10%.As a food additive, vanilln can be widely used in all sorts of need to increase the milk flavor seasoning food, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodle, bread, nuts and various kinds of products.Often used as a food additive, methyl vnillin and ethyl vnillin, when using methyl vanilln and ethyl vanllin dosage ratio of three to one.In addition, vanllin is a traditional and acknowledged to be a safe food additive products, there is no related reports vanilln harmful to human body, in addition to our country in the baby, infant milk powder amount limitation, without the restrictions of use in other products.In addition to the used as food additive, as the spice products are also widely used in daily chemical essence and the deployment of cigarette flavor.
Vanillin according to raw materials and production methods can be divided into natural vnillin and synthetic vaillin two kinds.Vanillin was naturally in incense, Peru perfume oil, clove bud oil, natural vanilin was mainly comes from the incense and the use of natural raw materials by biological technology route of synthesis of the two.Compared with synthetic vanilli natural vnillin synthetic villin is the price of 50 ~ 200 times, therefore, natural vanin in only a few places that have requirements of special needs to use, the actual use of vanili was mainly synthetic vnillin.The main production methods of vailin with nitroso method and two kinds of glyoxalic acid method, because the nitroso method production process of three wastes is relatively serious, glyoxalic acid [http://www.guidechem.com/cas-121/121-32-4.html] method has become the main production method at present.At present only a handful of small firms and using the method of nitroso vnllin production, its production scale is less than 10%.