Vanillin is a spice with a pleasant, sweet smell, which is extracted from vanilla fruits. It is a colorless powder composed of small crystals. Vanillin is used for baking and confectionery, as well as to create perfume compositions.
Appearance
Vanillin is extracted from a plant called flat leaf vanilla. This flower belongs to the orchid family. Vanilla is an evergreen climbing plant. As it grows, it wraps around tree trunks. Its leaves are large, ovate, pointed at the end. The inflorescences are of a very unusual shape - they remotely resemble a splayed hand. Flowers about 6 cm in size, usually painted yellow or green. The seeds ripen in long pods, from which the spice is subsequently extracted.
Where does it grow
Vanilla is native to the West Indies, a group of islands located in the Caribbean. In the early 19th century, the plant was discovered by the Englishman Henry Charles Andrews, and over the next 200 years, vanilla spread throughout greenhouses. different countries peace. Currently, the largest amount of flat leaf vanilla is grown in the southern states of the United States, in Central America and in the north of South America, since there is the most suitable climate for this flower.
spice making method
Vanillin is extracted from vanilla seeds that ripen in the pods. First, the seeds are treated with boiling water, then a long process begins, during which the seeds are alternately heated in the sun and steamed in plastic containers. This process takes about two weeks, after which the seeds darken and become dark brown. Then, the seeds are dried and simply kept for several months so that the smell intensifies.
For the production of vanillin, the following types of vanilla are cultivated today:
- Vanilla is fragrant. It grows in Mexico, Indonesia, the Caribbean and Madagascar. Differs in large inflorescences. It has a rich, "warm" aroma.
- Antillean vanilla. It grows in the countries of Central America, at an altitude of 0.5 km above sea level. Most often used in the form of an extract.
- Vanilla Tahitian. The place of cultivation of this plant, which is the result of crossing the two species described above, is French Polynesia. This species is grown not only to obtain vanillin, but also for decorative purposes.
This is how natural vanillin is made, but most of the spice sold in stores is artificial vanillin. It is made from different raw materials through synthesis.
Production of synthetic vanillin
Most of the spice sold in stores is artificial vanillin. It is made from different raw materials through synthesis. The possibility of synthesizing vanillin was discovered at the end of the 19th century in Germany by Wilhelm Haarmann and Ferdinand Tiemann. The production of synthetic vanillin was the first step towards the creation of artificial flavors. Currently, artificial vanillin can be obtained from a wide variety of substances, including eugenol, lignin, and petrochemical feedstocks.
Flavoring identical to natural
Vanillin, obtained by synthesis, belongs to the group of flavors identical to natural ones. This means that it has the same chemical structure as natural vanillin and can be used as a food product. Flavor identical to natural, in contrast to artificial flavor, is found in materials of animal and vegetable origin.
Smell difference between synthetic and natural vanilla
The difference in flavor between synthesized vanilla and natural vanilla is actually quite significant. According to research, there are four hundred different components in the smell of vanilla, and vanillin is just one of them. Therefore, the aroma of real vanilla is much richer and more multifaceted than the smell of an artificial substitute.
Characteristics
- white or colorless powder;
- sweet aroma;
- bitter taste.
Nutritional value and calories
The nutritional value and calories per 100 grams of product
Chemical composition
The composition of natural vanillin includes:
- essential oil;
- gluco-vanillin;
- tannin;
- cinnamon ether.
Where and how to choose
In specialized stores selling professional bakery and confectionery products, vanilla can be purchased in the most different types: in pods, powder, extract or essence. Synthesized vanillin is sold at any grocery store.
A quality product should have a strong, rich aroma. If you buy vanilla beans, make sure they are long, soft, and bend well.
Beneficial features
- soothes and relaxes;
- is a good antidepressant;
- has antioxidant and anticarcinogenic effects;
- considered a natural aphrodisiac;
- normalizes metabolism;
- helps relieve allergy symptoms;
- has an anti-inflammatory effect;
- is an antimicrobial agent.
Harm
- may cause a severe allergic reaction, manifested in irritation of the skin and mucous membranes.
Butter
Vanilla essential oil has a strong, spicy-sweet aroma that lasts for years. It has found application in medicine, cosmetology and aromatherapy. Vanilla oil is a part of many cosmetics and perfumes. Not only is it an excellent fragrance, but it also has a calming and rejuvenating effect. Beneficial features of this oil allow you to use it to combat various diseases. Vanilla essential oil can be used orally, inhaled or in aroma lamps, or added to a bath or massage mixture.
Application
In cooking
- vanillin is added to sweet pastries to give it a special flavor;
- vanillin is mandatory component many recipes for sweet creams and sauces;
- housewives often add vanillin to berry and fruit jams;
- most confectionery products, including chocolate, caramel, soufflé, etc., contain vanillin;
- sometimes vanillin is used to flavor alcoholic beverages, such as liqueurs and some varieties of vodka;
- vanillin is added to dairy and curd products to make them more fragrant.
Take 4 eggs and separate the whites from the yolks. Slowly beat the whites, gradually mixing in a glass of sugar and a pinch of vanilla. After that, without stopping whisking, pour the yolks into the resulting mass. Then, kneading the dough from the bottom up, add a glass of sifted flour. Then set the oven temperature to 200 degrees and let it warm up. While the oven is heating up, prepare the baking dish. The bottom can be oiled or covered parchment paper. The cake should be baked for 20-25 minutes.
Cottage cheese vanilla cream
Whip 2/3 of a standard package into a homogeneous mass butter, 170 grams of cottage cheese and 1 tsp. vanillin. Beat at low speed. Then add a glass powdered sugar and beat the mixture again, this time gradually increasing the speed to maximum. Cream is ready!
In medicine
Natural vanillin can be used as an aid in the fight against the following diseases:
- rheumatic pains;
- digestive disorders;
- fever;
- mental disorders;
- depression;
- sleep disorders;
- diseases of the nervous system;
- skin inflammation;
- poor health on critical days;
- menstrual irregularities;
- intestinal colic.
When losing weight
Many modern weight loss systems include vanilla, not as a food supplement, but as a powerful antidepressant. Inhaling the sweet aroma of vanilla helps fight bad moods, relieves anxiety and calms the nerves. In addition, when inhaling this smell, a person produces hormones that block the feeling of hunger.
At home
If you dilute a bag of vanillin in water and sprinkle your clothes and skin with this solution, you can safely relax in nature without fear of an invasion of midges, as the sweet smell repels these insects.
- Natural vanillin is considered one of the most expensive spices in the world.
- Some Indian tribes used vanilla beans instead of money.
We have already made ice cream. Vanilla there is an important component, of course you can do without it, but it tastes better with it. The question arose of how natural vanilla differs from synthetic and what vanilla is in general, and where to get natural. And today I found the answer and a place where you can buy natural vanilla pods.
You can actually buy it here - i-mne.com, 5 pods cost 150 rubles. The description and photo of vanilla is also from there.
Natural vanilla pods are vines dried in a special way..
Natural vanilla gives a very subtle but very significant flavor difference in the product.
"Sometimes it seems to me that adding vanilla to a raw food recipe is like adding pure delight there: it seems that almost nothing has changed, but the cake becomes like magic! Well, those who try it just have an order of magnitude more joy. a quarter of a pod and such an effect! It took me a while to get through this vanilla." Nadezhda Semyonova
What is natural vanilla good for and how does it differ from synthetic vanillin? It is one of the most expensive spices in the world as a result of a complex and long technological process processing and cultivation difficulties. This prompted the synthesis of vanillin - its artificial substitute. But vanilla was taken out, and a substitute is a substitute, and it was not possible to completely repeat the subtlety and durability of real vanilla - due to the presence of minor odor components due to heliotropin and other components of vanilla essential oil.
Vanilla pods contain about 25% sugars, 15% fat, 30% cellulose and 6% minerals. The water content is quite high - 35%.
Among all the spices, vanilla, partly because of its price, partly because of its properties, occupies a privileged place. Natural vanilla is used to flavor only the most expensive confectionery and sweet dishes. In particular chocolate and cocoa products, biscuits and products made from biscuit dough creams ice cream nut biscuits. In the recipe of other sweet dishes (compotes, jelly mousses, soufflé parfait, puddings, curd pastes of some types of jams), vanillin is more often used, although some of it is lost. aromatic properties finished product.
In products undergoing heat treatment, vanilla is introduced either immediately before it (into the dough) or immediately after, while the dish has not cooled down yet (in soufflé puddings compotes, jam, etc.). In cold dishes curd pastes) after preparation. In products requiring impregnation (biscuit cakes), vanilla is introduced in the form of vanilla syrup after baking.
How to use vanilla - raw food and non-raw food:
To introduce vanilla into non-raw food products, as a rule, it is thoroughly ground with powdered sugar until a homogeneous mass is obtained. Then the resulting vanilla sugar is mixed into the dough or sprinkled on the finished product.
In raw food dishes (cocktails, sweets, cakes, creams, etc.), simply add the grains contained inside the pod. To do this, the pod (or part of it) is cut lengthwise with a knife - inside there will be something like jelly from grains - this is vanilla itself. The pod, if desired, can also be crushed and added, but it has much less taste and smell.
Consumption rates are low. When calculating per serving, the consumption is approximately 1/20 of the stick. When calculating per kilogram of products embedded in the dough - 1/4 sticks. When cooking vanilla sugar one stick of vanilla is enough for 1/2 kilogram of sugar. Oddly enough, but to get vanilla sugar suitable for sprinkling some confectionery products, it’s enough just to store vanilla sticks together with powdered sugar in one jar. Sugar will be saturated with a fairly strong smell of vanilla. With proper storage, the vanilla aroma persistence is amazing, they can retain their aroma for up to 5 years !! There are cases of preservation of all properties after 36 years from the date of production.
1.1.1 Main chemical composition spices
Black pepper contains 1.5% essential oils, which give the pepper a strong aroma, and piperine alkaloid, which gives it a burning taste.
Allspice - contains from 3 to 4.5% aromatic substances.
Red Pepper – The most important component of red pepper is capsicin, which gives it its characteristic flavor. The red color of peppers is due to the carotene-like substance capsaicin. Red pepper contains provitamin A and vitamin C.
Vanilla - contains the aromatic substance vanillin.
Coriander - contains essential oil, rich in vitamins.
Cumin - contains an essential oil with a pleasant taste and smell.
Nutmeg - contains many aromatic substances, essential oils and alkaloids.
Cloves - contains eugenol essential oil, fats, tannins, bitter substance caryophyllin, etc.
Saffron - contains dyes, essential oils, flavonoids, etc.
Cinnamon - contains essential oils, cinnamaldehyde, etc.
Bay leaf - contains essential oils, alkaloids, bitter substances, a little vitamin C and P. Cineole essential oil gives a pleasant aroma.
Dill oil - contains provitamin A and C.
Mint - contains a large amount of vitamins C, P and provitamin A.
1.1.2 Characterization of spices
Black and white pepper. Black and white peppers are the dried seeds of a climbing tropical shrub, harvested at various stages of maturity.
Black seeds are removed unripe, and white - only when they reach full maturity, and this pepper is called white because its seeds are freed from the upper dark shell.
Black and white pepper differ from one another not only in color, but also in the sharpness and sharpness of the smell. So, black pepper has a much stronger smell and more "burning" than white.
Enterprises Catering pepper seeds are obtained both whole (peas) and ground (in powder). At long-term storage ground pepper loses some of the flavor, so it’s more rational to buy peppercorns and grind it as needed.
Black and white pepper powder is widely used for dressing meat, vegetable and fish dishes, in minced meat, fillings, etc. It is served at the table in the same way as salt, vinegar, mustard.
Allspice. By appearance allspice resembles black; dark brown allspice peppercorns.
Allspice, unlike black pepper, has a stronger spicy aroma, reminiscent of the aroma of cloves with cinnamon, as well as much less "burning".
Allspice goes on sale in peas and ground.
It is advisable to grind peas immediately before use, since its most valuable quality - aromaticity - is significantly reduced when stored in powder. If ground allspice must be stored, then it must be in a glass container with a tightly ground stopper.
Red pepper. This pepper is the fruit of a herbaceous plant, which is cultivated in significant quantities in the southern regions of our country.
In appearance, the fruit of red pepper resembles a large pod, which, depending on the variety and stage of maturity, can be both dark and bright red, orange, yellow, and green when unripe.
Red pepper has a high vitamin content. In terms of the amount of vitamin C it contains, it significantly exceeds even such a vitamin-rich fruit as a lemon.
Red pepper, bitter and sweet, is available in powder form.
Bay leaf. This spice is most widely used in cooking. The dried leaves of the evergreen tree called noble laurel are highly aromatic.
Carnation. Clove is an aromatic spice that is the dried, unopened flower buds of the tropical clove tree.
The aroma of cloves depends on the valuable essential oils they contain.
The best varieties of cloves should consist of large buds that either sink in water or float upside down.
Kolyuria. This plant grows in Altai. Its smell is close to clove.
Cinnamon. Cinnamon is called the bark of shoots of a tropical cinnamon tree, peeled from the top layer. This bark is dried and used in the form of pieces or powder for flavoring some sauces, marinades, as well as for Caucasian cuisine.
On sale, Ceylon, Java and Chinese cinnamon are distinguished.
Saffron. Fragrant dried stigmas of the flowers of a special bulbous plant.
Anise and cumin. These spicy fruits are similar in taste and purpose. Anise and cumin are interchangeable products.
Nutmeg. Nutmeg is the peeled and dried seeds of the tropical nutmeg tree, which has a pungent, pungent taste and aroma.
This valuable spice comes packaged in glass tubes, in which it must be stored in a dry room.
Dried nutmeg seed coat called nutmeg also goes on sale.
The smell and taste of nutmeg is the same as that of nutmeg, only slightly weaker.
Vanilla and vanillin. Vanilla is the fruit of a tropical orchid plant. The fruit is removed in an unripe state, fermented, dried. In appearance, vanilla resembles a pod, inside the pod are very aromatic small seeds.
Vanilla is put on sale packaged in glass tubes.
A substitute for vanilla - synthetic vanillin powder - is used in the same way as vanilla.
Vanilla and vanillin have a very pleasant aroma, but we must not forget that an excess of these aromatic spices can give the dish a bitter aftertaste.
Ginger. This peeled and dried small root of a tropical plant has a very pleasant smell and burning taste.
Ginger goes on sale in glass tubes. It should be stored uncrushed so that the flavor does not evaporate.
Cardamom. Cardamom is a spicy fruit of a tropical plant from the ginger family.
The fruit of cardamom has the appearance of a nut, inside of which are seeds. These seeds are the main value of cardamom.
Mint. Essential oils contained in fresh mint greens give it a pleasant aroma, refreshing taste. Mint is used both fresh and dried.
Coriander. Coriander is the dried seeds of the herbaceous plant of the same name.
Marjoram. The taste of this plant is somewhat reminiscent of a combination of mint and pepper. Marjoram leaves, along with flower buds, are used fresh and dried.
Basil. Basil has a wonderful delicate aroma with a variety of shades - lemon, clove, mint, pepper, etc.
Barberry. Barberry berries are small bright red, their taste is sour.
Star anise. This spice is often called star anise, and although botanically these two plants have nothing in common, since star anise is the fruit of a tropical plant, and anise is the seeds of a herbaceous plant, these spices are very similar in taste and aroma.
1.1.4 Packaging and storage
Spices must be stored at a temperature of 5 to 15 C and relative humidity not higher than 75%. At high humidity, the spices become moldy, and at low humidity, they dry out.
Most spices are stored in tight packaging that does not allow moisture and air to pass through, as they easily perceive foreign odors. Observe the commodity neighborhood.
Under favorable conditions, spices can be preserved long time without loss or damage.
The spices are packaged in bags made of paper, cellophane, polymeric or combined packaging materials weighing from 10 to 50 g, in cardboard boxes with a parchment lining weighing from 10 to 25 g, in tin boxes weighing up to 25 g. and glass test tubes of 10-15g. Bay leaf and mustard are placed in boxes with a capacity of not more than 20 kg.
It entered Indonesia and other Southeast Asian countries. In Africa and America - only in the XX century. Black pepper was the cause of the discovery of America and the appearance of red pepper. After all, it was for him and other Indian spices that Christopher Columbus equipped the expedition. In Sanskrit, black pepper is called maric. This is one of the names of the sun, and black pepper got this name due to the high content of...
... (long, curved, cone-shaped), their size, shade of color when mature (bright red, brick red, orange) and the degree of pungency (burning, medium burning, slightly burning and sweet). As a spice, mainly hot and medium hot peppers are used. In Russia, from red peppers, mainly chilli peppers (Spanish, paprika) of the following varieties are cultivated: Astrakhan, Ukrainian ...
Dish. Popular in the north of the country is tea with milk, seasoned with spices, it tastes spicy, because. add some black pepper. Of great importance in the diet of Indians are dairy products-yogurt, cottage cheese (paneer). India is a real paradise for the sweet tooth. Most sweet dishes are made from tender cottage cheese or based on yogurt. And to top it all, it is sure to be watered with sweet ...
The spices produced by the enterprises are in the greatest demand: Liga Plus LLC, Agroimport CJSC and Santus LTD LLC. The most expensive were the spices produced by OOO Liga Plus. Chapter 3. Examination of the quality of spices 3.1 Analysis of the regulatory framework Law on the Protection of Consumer Rights This Law regulates relations between consumers and manufacturers, performers, ...
Vanilla, vanillin and ethyl vanillin are common, well-known products.
Their total world market is estimated at 12,800 tons annually. The spheres of consumption of vanillin products in different industries are very wide. Among the main consumers of vanillin are the confectionery industry, the production of dairy and alcoholic beverages.
Consumers have the option of choosing between natural vanilla (a very expensive product), vanilla-identical vanillin (guaiacol or lignin nature), and artificial vanilla flavor (ethyl vanillin). Natural vanilla is obtained from orchid pods by extracting ethanol - it accounts for less than 5% of the market for this product. Vanillin appeared as a chemical replacement for the natural flavor - vanilla, since the content of the main substance - vanilla, which gives it a characteristic flavor, even in the best varieties does not exceed 2.7%.
Vanilla
Vanilla is a natural vanillin dietary supplement extracted from orchid beans and has strong flavoring properties. Obtaining natural vanilla is a rather expensive process, which is reflected in the price of the product.
There are three types of orchids that are used to obtain natural vanillin: Vanilla planifolia Andrews, Vanilla pompona Shiede, Vanilla tahitensis J.W. Moore. The type, place of growth, conditions for growing and harvesting beans, the method of processing determine the nature and nuances of the vanilla aroma. In cooking and medicine, vanilla fruit is used - a bean-like shape, 20-30 cm long and up to 1 cm wide. The seeds are black, small. Traditionally, the fruits are harvested by hand in the phase of incomplete maturity, when they contain up to 80% water and begin to turn yellow, freshly picked fruits have no smell. It appears after special processing, when free vanillin appears on the surface of the beans in the form of thin needles. Processing takes place in two stages: 1) the fruits are placed in hot water and 2) they are exposed to the sun in woolen towels to “sweat”, after which they are dried. Commercial varieties of vanilla vary in geographic origin. It is believed that the best - Mexican vanilla. Its fruits reach a length of 25-30 cm. Bourbon or Reunion vanilla is grown on Reunion Island. Its fruits are about a third smaller than that of the Mexican, the colors are darker. Javanese and Ceylon vanillas are characterized by similar properties. Mauritian vanilla from the Seychelles contains cylindrical pods about 15 cm long, they are lighter in color than Mexican vanilla, and have a weak aroma. Tahitian vanilla is distinguished by a reddish-brown color, the length of the pods is 12-14 cm, as a spice, it is of less value than other varieties. After a long and complex process fermentation, vanilla pods acquire a delicate and light aroma. Its shades are characterized as vanilla, butter, caramel, milky, sweet, balsamic, spicy, floral and fruity. The aromatic bouquet of vanilla is formed by: vanillin (about 85%), p hydroxybenzaldehyde (up to 9%), methyl ester of p hydroxybenzyl alcohol (1%), as well as alcohols, acids, lactones, ketones, phenols and other compounds. To date, about 200 compounds have been identified in the aroma of natural vanilla. And although vanilla beans contain 0.13 to 2.75% vanillin, they have a characteristic strong and persistent vanilla aroma.
Vanilla is a natural raw material that is relatively rare, rather difficult to process, which is reflected in its price. Vanillin is much cheaper than vanilla, and the process of obtaining it is much easier and faster. It is because of the high price that natural vanilla is practically not used today.
Vanillin
Vanillin (4 hydroxy 3 methoxybenzaldehyde) is a colorless crystalline substance with a characteristic taste and smell. About 82% of the produced vanillin is used in the food industry. The vanillin market is quite stable, in addition, it is growing steadily by 2-3% annually, because the scope of this flavor continues to expand.
Haarmann and Reimer first began producing commercial vanillin in the late 18th century using guaiacol synthesized from phenol. This route for the commercial production of vanillin has been in use for over 40 years. Another possible way to commercially obtain vanillin was discovered in 1937, when it was found that vanillin is formed from lignin and contained in sulfite liquid, a by-product of the paper industry. This method of obtaining vanillin has become the dominant commercial process for many years (80% of production - obtaining vanillin from lignin, 20% - from guaiacol).
Since 1980, changes in the technology of the paper industry have led to a decrease in the stocks of raw materials for the production of vanillin. The traditional process of pulping cellulose under the action of calcium sulfite with the formation of huge volumes of lignosulfonates does not allow the product to be recycled and represents a significant environmental problem.
Therefore, a new technology was proposed for generating magnesium or ammonium sulfite solutions, which are capable of recycling but are unsuitable for the manufacture of vanillin. Since 1993, only Borregaard has continued to produce vanillin from lignin. Today, the synthesis of vanillin from guaiacol accounts for 85% of world production. The resulting synthetic vanillin is identical natural product and fully corresponds to natural vanillin, which is contained in vanilla pods, but the price of its production is hundreds of times cheaper. Vanillin is an important flavor additive with an undeniably unique degree of sweetness. Studies of vanillin have shown that vanillin obtained different ways, has different flavor profiles. Perfumery, European chocolate manufacturers and the Japanese market favor lignin-based vanillin, which is more airy, creamy, less spicy, adds a lovely mild flavor, and does not produce a harsh aftertaste like other vanillin products.
Therefore, in most cases, it can be used in lower dosages than guaiacol-based vanillin. To give the product a more balanced aromatic range and long-term stability of the aroma bouquet, it is recommended to use vanillin in combination with other flavors. Vanillin offered on the market today can be in different forms: crystalline, powdered and liquid. The better the vanillin is ground, the more it aromatizes the product. Raw material for obtaining crystal vanillin maybe guaiacol or lignin. The difference between the resulting vanillin lies in the fact that the production technology from guaiacol is simpler, guarantees constant quality and a minimum amount of impurities, and vanillin from lignin contains a large amount of impurities due to the variability of the composition of the raw material and its contamination.
Solubility in water of crystalline vanillin is less than 2%, and in ethyl alcohol - about 50%, therefore, depending on the area of use, a solvent is selected in accordance with technological regimes. Vanillin crystals melt at a temperature of 81-83°C, while the aroma of vanillin is intensively released. In this regard, crystalline vanillin finds use in flour confectionery products with a baking temperature above 200°C. To expand the aromatic spectrum of vanillin with different shades characteristic of natural vanilla, manufacturers of flavoring additives have developed vanilla flavors that include, in addition to the main aromatic component - vanillin and (or) ethyl vanillin, various additives that enhance and stabilize the aroma. Vanilla flavors are available in liquid or powder form. Powdered vanillin flavors are a mixture of vanillin, ethylvanillin, other additives and aromatic substances (in different proportions) on carriers: dextrose, lactose, maltodextrins, etc. Powdered vanillins have a high degree of grinding compared to crystalline, which is of great importance when used in chocolate ; have an intense fragrance room temperature because the vanillin crystals are crushed. Powdered vanillins dissolve better in water and therefore are more technologically advanced. In addition, due to the introduction of aromatic additives, a wide range of vanillin flavors with different shades and aromas, including berries and fruits, can be obtained. All of these various varieties of vanillin are used for flour confectionery, ice cream, fillings and fillers, as well as for chocolate products and various desserts.
In some production processes it is desirable to use the product in a liquid state. Liquid vanillin flavors are solutions of crystalline vanillin or ethyl vanillin in various solvents: ethyl alcohol, propylene glycol. The main parameters of dissolved vanillins are the thermal stability of the product and the concentration of vanillin in the solvent. Since propylene glycol has a high boiling point (about 180°C), liquid vanillin flavors based on it are thermally stable and are used not only in drinks and dairy products, but also in flour confectionery.
The content of vanillin in the product depends on at what stage and type of product it was introduced, what heat treatment it was subjected to, and also on some other parameters. Based on the totality of all parameters, the optimal dosing of vanilla is determined. It is very important not to overdose on vanillin, as it can cause a bitter taste in foods.
Flour confectionery products are the most demanding on the quality of vanillin due to the high processing temperature, therefore, in their production, it is desirable to use heat-resistant grades of vanillin, and the addition should take place either at the dry mixing stage or in an environment with a high fat content, since fats tend to bind aroma. On average, the dosage of vanillin can range from 0.3 to 1.0 kg per 1 ton of dough. For use in chocolate, vanillin is used in a powdered or crystalline state, since such vanillins do not affect the viscosity of this product, unlike liquid vanillin. Vanillin can be added at different stages of chocolate production and its dosage, depending on the type of vanillin and the type of chocolate, can vary from 0.3 to 0.8 kg per 1 ton. When flavoring dairy products (ice cream, yogurt, desserts), vanillin is used in liquid and powder forms and its dosage is from 0.05 to 0.3 kg per 1 ton of product. Vanillin is used in the production of certain types of liqueurs, such as chocolate and fortified wines, giving them a pleasant note, improving the taste of the drink.
The quality of vanillin is determined by its ability to give aroma for a long time. When heated, vanillin evaporates, so you need to put more of it in pastries than in drinks or cold dishes. A method has been developed for encapsulating vanillin to prevent premature release of aroma during heat treatment of products. Encapsulated with the help of sweeteners, vanillin has improved processability and reduced volatility of the aromatic substance during storage.
Such a property of vanillin as a masking of extraneous tastes and odors is used in the production of various compound feeds. The use of vanillin, even in small concentrations, stimulates increased feed intake by animals.
Ethyl vanillin
Ethyl vanillin (4 hydroxy 3 ethoxy benzaldehyde) is a derivative of vanillin and has an ethoxy group in the C3 position, rather than a methoxy group, as in vanillin. Unlike vanillin, ethyl vanillin is a non-natural product and can only be obtained synthetically. This product is used more in perfumery as it has a sweeter, floral and deeply creamy scent. It is often used as an additive to chocolate. It should be noted that the aroma of ethyl vanillin is 2-4 times stronger than that of vanillin. In some countries, legislation restricts the use of ethyl vanillin, so in the EU its use must be accompanied by the words “contains an artificial smell”. Ethyl vanillin is easily occupying the markets for vanillin products in developing countries. ethyl vanillin, safe product, in 1965 GRAS status was granted. The world market for ethyl vanillin is about 1700 tons, the annual growth is 4%.
Ethylvanillin is synthesized from guaiacol, which is derived from carbolic acid.
In the market of Western Ukraine, vanillin products are poorly represented in the retail trade. This is mainly the so-called “vanilla sugar”, which includes vanillin or ethyl vanillin and crystalline sugar (“Trade Pack” (trade mark “Kviten”), LLC “Konditerpromtorg 1” (trade mark “Mriya”) ) and a crystalline product of pure vanillin (Konditerprom Torg 1 LLC (Mriya trademark), Eko Tekhnika CJSC (Eco trademark)). It should also be noted the presence of powdered vanillin on polysaccharide carriers, recommended for confectionery (Trade Pack (trade mark Kviten)), and liquid vanillin flavor for the production of confectionery (Rieber Food Polska (trade mark Delecta)).
Bibliography:
1. Fund for Research into Industrial Development, Growth and Equity (FRIDGE) (2004). Study into the Establishment of an Aroma and Fragrance Fine Chemicals Value Chain in South Africa, Part Three: Aroma Chemicals Derived from Petrochemical Feedstocks. National Economic Development and Labor Council.
2. Raw materials for the production of vanillin. Borregaard research // Food industry. - 2003. - No. 6. - p. 70
3. Gurov A. V. Vanillin - the main flavoring agent in cooking // Teresa Inter LLC www.tereza.ru
4. Gornovaya N., Rudometova N., Zarubina
E. Features of sensory analysis of vanilla aroma. // Food ingredients: raw materials and additives. - 2001. - No. 2. - S. 66 67
5. Tarabanko V.E.*, Koropachinskaya N.V. Catalytic methods for obtaining aromatic aldehydes from lignin containing raw materials // Chemistry of vegetable raw materials. - 2003. - No. 1. - pp. 5-25
6. Martin B. Hocking Vanillin: Synthetic Flavoring from Spent Sulfite Liquor // Journal of Chemical Education. - 1997. Vol. 74 no. nine
Yu. B. Stetsishin, assistant, Ph.D.,
Yu. V. Panchenko, Associate Professor, Ph.D.,
S. A. Voronov, Professor, Doctor of Chemical Sciences,
National University "Lviv Polytechnic"
vanilla plant
spice vanilla
Vanilla
Word vanilla called spice in the form of dark brown pods, twisted into sticks 10-20 centimeters long, elastic and oily to the touch, bitter in taste. These pods are the fruits of plants of the genus of perennial lianas of the orchid family. The plants themselves are also called vanilla. The main substance isolated from vanilla and giving it a well-known smell was called vanillin.
Vanillin
Vanillin is a chemical substance that has the formula C 8 H 8 O 3 and in appearance is a colorless needle-like crystals with a vanilla smell.
Vanillin it is used in confectionery, primarily chocolate, production, in the production of muffins, curd cheeses, ice cream, alcoholic beverages, etc.
In nature, most vanillin is found in vanilla fruits. But, due to the high cost of obtaining natural vanillin(i.e. from vanilla fruits), synthetic methods are now used to obtain it.
Many years vanillin used in the household in the form of vanilla sugar or powder. They are a mixture of granulated sugar or powdered sugar with vanillin, the content of which ranges from 2.0 to 3.7%. In addition, vanilla essence (a solution of vanillin in ethyl alcohol) is used both at home and at work.
Ethylvanillin
Another purely synthetic, more expensive, but with a stronger odor substance has also found application - ethylvanillin(C 9 H 10 O 3).
Ethylvanillin metabolized in the same way as vanillin, only instead of vanillic acid, the main metabolic product here is ethylvanillic acid, which, with other products (ethylvanillic alcohol, ethylvanylglycine), is perfectly excreted in the urine. Therefore, the application ethylvanillin as food additive considered as safe as vanillin.
vanilla flavor
vanilla flavor- This is a mixture of vanillin and other flavoring substances. They can be either powdered or liquid, depending on the carrier. Since they contain other aromatic components in addition to vanillin, they have a more complex aroma, often close to the aroma of natural vanilla.
