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Vanillin, chemical name 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from vanilla bean in the orchid family. It is a white to slightly yellow crystalline powder, slightly sweet, soluble in hot water, glycerin and alcohol, and not easily dissolved in cold water and vegetable oil. The aroma of vanillin is stable and not volatile at higher temperatures. It is easy to oxidize in the air, and easy to change color when encountering alkaline substances.
Vanillin can be divided into natural vanillin and synthetic vanillin according to the production method. What we produce is natural food grade additive vanillin powder.
Structure
Vanillin can be used in
Food and beverage
It is mainly used as a flavor enhancer in cakes, ice creams, soft drinks, chocolates, baked candies and wines, but it can also be used as a food preservative additive and stabilizer in all kinds of foods and seasonings.
Cosmetics
In the cosmetics industry, it can be used in perfumes, lotions, creams, shampoos and other products. Vanillin has a unique fragrance, which can increase the aroma of cosmetics, and also has certain moisturizing and antioxidant effects, which can improve the quality of skin. In addition, vanillin can also be used in antioxidant aspect, which can effectively prevent the harm of free radicals, reduce skin damage due to UV rays and air pollution and other environmental factors, and play an anti-aging effect. Finally it can also be used in lipstick, lip balm and other products, can increase the softness and lubricity of the product.
Pharmaceutical
It acts as an odor blocking agent; it is a synthetic intermediate, such as for synthesizing anticancer and cardiovascular drugs; and it's also a raw material of diagnostic reagents.
Daily chemical industry
It can be used as a defoamer, vulcanization agent and chemical precursor
Agriculture
It can be used in plant growth regulators
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