Ethyl Vanillin

Vanillin, also known as vanillin, with the chemical name 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the vanilla bean of the Rutaceae plant, which is white to slightly yellow crystals or crystals Powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil. The aroma is stable and not easy to volatilize at higher temperatures. It is easy to oxidize in the air, and it is easy to change color when it encounters alkaline substances.

Vanillin has the aroma of vanilla bean and rich milky aroma, and acts as an aroma enhancer and fixer. It is widely used in cosmetics, tobacco, pastry, candy, baked food and other industries. It is one of the largest synthetic flavors in the world. , Industrial production of vanillin has a history of more than 100 years. The recommended dosage of vanillin in the final flavored food is about 0.2-20000mg/kg. According to the regulations of the Ministry of Health of my country, vanillin can be used in older infants, young children's formula food and infant cereal food (except infant formula cereal flour), and the maximum dosage is 5mg/mL and 7mg/100g respectively. Vanillin can also be used as a plant growth promoter, fungicide, lubricant defoamer, etc., and is also an important intermediate for the synthesis of drugs and other spices. In addition, it can also be used as a polishing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorant in rubber products, as an anti-hardening agent in plastic products and as a pharmaceutical intermediate, etc. , is widely used.

1. Antibacterial
Vanillin is a natural antibacterial agent, which is often combined with other antibacterial methods in the food field, and vanillin has different antibacterial effects on different bacterial species. The antibacterial effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are beneficial to improve the antibacterial effect of vanillin. The antibacterial effect of vanillin on different bacterial species Different, vanillin has a better antibacterial effect on Escherichia coli than other strains. Vanillin has an inhibitory effect on a variety of yeasts, and high concentrations of vanillin are beneficial to improve its antibacterial effect, but high concentrations of vanillin cannot kill yeasts immediately. Composite fresh-keeping realizes the synergistic effect between fresh-keeping agents (or fresh-keeping methods), and is a generally accepted method of fruit and vegetable fresh-keeping. The antibacterial effects of spices often have synergistic effects and the dosage is smaller than single use, for example: to prevent black For Aspergillus contamination, the effective bactericidal dose of vanillin alone is 0.5%, and a mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can exert a bactericidal effect.
Vanillin also plays an important role in assisting antibacterial and bactericidal aspects. In the current production process, thermal sterilization is still the most common sterilization method in fruit juice processing, and its processing methods are generally pasteurization and high-temperature instantaneous sterilization. Traditional sterilization methods often lead to the destruction of nutrients in fruit juice and browning of products.
2. Anti-oxidation
Antioxidants with similar structures have different mechanisms of action. Vanillin mainly accelerates the scavenging of free radicals by oxidizing the product vanillic acid. Cover up. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been shown to scavenge peroxynitroso anions, but is not a good free radical scavenger .
3. Stabilize other ingredients in food
Studies have shown that the reaction product of vanillin helps to stabilize other ingredients in food: Resveratrol is a natural functional ingredient. In order to improve its stability and fully exert its functional effect, the reaction product of vanillin and chitosan The formed reticular chitosan microspheres are coated with resveratrol, which helps to control the release of resveratrol; the condensation product of vanillin and amino group has a good ability to complex with metal ions, which can effectively improve its Stability of inclusion substances.

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