Vanillin

1.Product introduction

Vanillin, also known as vanillin, whose chemical name is 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from vanilla bean of the rutaceae family. It is white to slightly yellow crystal or crystalline powder, slightly sweet, soluble in hot water, glycerin and alcohol, and not easily soluble in cold water and vegetable oil. The aroma is stable and not volatile at high temperature. It is easy to oxidize in the air and change color when encountering alkaline substances.

2. Application

Food preservatives are divided into natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes to maintain food sensory traits, improve edible value, prolong storage time and so on. Compared with chemical preservatives, natural preservatives have the advantages of environmental harmfulness, low production cost, good biocompatibility and good preservation effect.
 
 
Vanillin is a natural bacteriostatic agent, which is often combined with other bacteriostatic methods in the field of food, and vanillin has different bacteriostatic effects on different strains. The antibacterial effect of vanillin is related to its concentration and pH value. Higher concentration and lower pH value are conducive to improve the antibacterial effect of vanillin. The antibacterial effect of vanillin on different strains is different, and the antibacterial effect of vanillin on Escherichia coli is better compared with other strains.

The action mechanism of antioxidants with similar structure is different. Vanillin accelerates the removal of free radicals mainly through the oxidation of vanillic acid. The antioxidant effect of vanillin can significantly extend the shelf life of oil-containing food and has a masking effect on its rancidity.