Polvo puro de vainulina al 99% de origen Natural

¿Qué es polvo puro de vainillina?

La vainillina es un saboride de alimentos ampliamente utilizado con un aroma fuerte y cremoso. Es un ingrediente importante en el chocolate, helado, goma de mascar, pasteles y saboride de tabaco.

Vanilina Natural is found in vanilla pods, as well as in clove oil, oakmoss oil, Peruvian balsam, tulsi balsam and benzoin. Vanillin has a strong and unique vanilla bean aroma, stable aroma, not volatile at higher temperatures. It is easy to be affected by light, oxidised gradually in air, and easily discoloured when it meets alkali or alkaline substances. Aqueous solution reacts with ferric chloride to produce a blue-violet solution. Can be used in many daily chemical flavour formulations, but mainly used in edible flavours. It is widely used in candy, chocolate, beverages, ice cream, and alcohol, and it is also useful in cigarette flavouring.

Pure vanillin powder can be extracted from vanilla beans and bioconverted with ferulic acid from rice bran or eugenol. Ferulic acid is the best precursor for the biosynthesis of vanillin. Naturally and biotechnologically produced vanillin (with ferulic acid as a substrate) is recognized as a food-grade additive by most food safety authorities worldwide.

The Polvo puro de vainilina El 99% Natural Source is a fermented pure vanillin powder made from ferulic acid, a precursor extracted from sustainable, non-GMO rice bran oil, supplied by Green Spring Technologies. It is recognized as a natural vanillin powder by EU and US FDA regulatory standards.

Green Spring Technology has passed Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO and many other certifications. We can provide authoritative third-party testing reports. All of the products Green Spring offer are manufactured to the highest international industry standards, complying with EU EC396, EU 2023/915 and the highest solvent residue standards. The pure  Polvo de vainillina cumple con la farmacopea europea, la farmacopea de Estados Unidos, la farmacopea japonesa y otras normas internacionales. 

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Bacteriostatic

Vanillin is a natural bacteriostatic agent, often combined with other bacteriostatic methods to work together in the food field, and the bacteriostatic effect of vanillin on different strains of bacteria is different. The antibacterial effect of vanillin is related to its concentration and pH value, a higher concentration of vanillin and a lower pH value is conducive to improving the antibacterial effect of vanillin.

The antibacterial effect of vanillin on different bacterial species is different, compared with other bacterial species, vanillin has a better antibacterial effect on Escherichia coli. Vanillin has an inhibitory effect on many kinds of yeasts, and a high concentration of vanillin is conducive to improving its antibacterial effect. However, a high concentration of vanillin cannot kill yeast instantly.

Antioxidant

Vanillin accelerates the scavenging of free radicals mainly through the oxidation product vanillic acid. The antioxidant effect of pure vanillin powder significantly extends the shelf life of oily foods and masks their rancid flavor. Vanillin's isomer, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been shown to scavenge peroxynitrite anions.

Stress Relief

Vanillin is capable of relieving mental stress in humans. Studies have shown that vanillin is able to influence the functioning of the human nervous system, thus helping to relieve human emotional stress. The aroma emitted by pure vanillin powder can stimulate the olfactory sensory organs of the human body, thus promoting the activation of the cerebral cortex area and enhancing the human body's ability to resist stress.

Memory Improvement

Studies in the medical field have shown that vanillin is able to improve memory in humans. This is mainly because vanillin can stimulate the production of acetylcholine in the body, which is a neurotransmitter that plays a key role in the human nervous system. According to research, pure vanillin powder is able to promote the production of acetylcholine, which enhances the activity of the human brain and improves human memory. 

Applications:

In the Food Field:

Pure vanillin is a natural food additive with a unique aroma and flavor. It can add to the aroma of food, enhance the taste, and harmonize the flavor of food, making it more delicious and tasty. The main roles of vanillin powder in the food industry are:

1. Adding Aroma: vanillin has a natural aromatic flavor and can add a unique aroma to food. Whether it is desserts, biscuits, or beverages, adding the right amount of vanillin can make the food give out an attractive aroma and arouse people's appetite. At the same time, it can also mask the odor in the food and improve the taste.

2. Enhancement of Taste: vanillin can make food more delicate and rich. Adding vanillin to bakery products such as bread and cakes can increase the softness of their texture and richness of taste, making the products more popular. In addition, vanillin can also increase the sweetness perception of food and reduce the use of sugar, which is in line with modern people's pursuit of healthy eating habits.

3. Harmonisation of Food Flavours: vanillin can effectively harmonise the flavours of various ingredients in food. When combined with other ingredients, it can balance the acidity, bitterness and saltiness of food, making the taste more harmonious. By harmonising the flavour of food, vanillin makes food more layered and balanced, satisfying people's pursuit of deliciousness.