Vanilina EX ácido ferúlico Natural al 99%

¿Qué es el ácido vanilina EX ferúlico Natural?

Vanilina EX ácido ferúlico Natural es una Vanillin Natural producida por transformación microbiana usando ácido ferúlico como sustry biotecnología. Se elabora a partir de ácido ferúlico, una materia prima natural extradel aceite de salvado de arroz no modificado genéticamente, mediante bio-fermentación, un proceso tradicional aprobado por el gobierno de la Unión europea. Se reúne con la Unión europeay#39;s definición de un sabor natural.

En general, el polvo de vainilina está disponible de tres fuentes: natural, sintetizquímicamente y preparado biotecnológicamente. Dependiendo de la fuente y del proceso de síntesis, la vanilina puede ser clasificada como natural o sintética. Entre ellos, el polvo de vainillina natural y producida biotecnológicamente (con ácido ferúlico como sustr) es considerado como un aditivo alimenticio por la mayoría de las autoridades de seguridad alimentaria en el mundo.

La tecnología de primavera verde suministra Vanillin EX ferúlic Acid Natural El 99%, que está hecho de ácido ferúlico Natural (fuente de salvado de arroz), después de la bioconversión, purificación, centrifu, secado, tami, detección de metales, y otros procesos. Está hecho de ácido ferúlico natural (fuente de salvado de arroz), en línea con los requisitos de Europa, los Estados Unidos, y otros mercados de sabores naturales. Tiene un sabor y aroma de vaincremoy dulce estable y significativo.

Green Spring siempre se ha comprometido a proporcionar a nuestros clientes extractos de plantas naturales, seguros y orgánicos. Todos los productos que ofrecemos se fabrican con los m ã ¡S altos est ã ¡Ndares internacionales de la industria, cumpliendo con la UE EC396, UE 2023/915 y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes. Somos Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO certificado. Se dispone de informes autorizados de pruebas de terceros.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Bacteriostatic

Moon et al. proved that the bacteriostatic effect of natural vanillin was related to its concentration and pH value, and higher vanillin concentration and lower pH value were conducive to improving the bacteriostatic effect of vanillin. The bacteriostatic effect of natural vanillin on different bacterial species is different, compared with other bacterial species, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin has an inhibitory effect on many kinds of yeasts, a high concentration of vanillin is helpful to improve its inhibitory effect, but a high concentration of vanillin can not kill yeast instantly.

Antioxidant

Structurally similar antioxidants have different mechanisms of action. Vanillin powder accelerates the scavenging of free radicals, mainly through the oxidation product vanillic acid, and its antioxidant effect significantly extends the shelf-life of oily foods and masks their rancid flavor. Vanillin's isomer, o-vanillin (2-hydroxy-3-methoxybenzaldehyde), has been shown to scavenge peroxynitrite anions but is not a very good free radical scavenger.

Stabilization of Other Components in Food

Yuan Lingfang et al. added vanillin to natural flavoring and proved that on the basis of not changing the chemical composition of osmanthus essential oil, vanillin effectively retarded the volatilization of osmanthus essential oil and improved the quality of food. It has been proved that the reaction products of vanillin can help to stabilize other ingredients in food: resveratrol is encapsulated in the reticular chitosan microspheres formed after the reaction between vanillin and chitosan, which can help to control the release of resveratrol; and the condensation products of vanillin and amine have the good ability to complex with metal ions, which can effectively improve the stability of the substances encapsulated by them.

Applications:

In the Food Field:

Vanillin powder is an edible flavouring agent with vanilla bean aroma and a strong milky fragrance, which is an important and indispensable raw material in the food additive industry. Widely used in a variety of needs to increase the milky aroma of flavouring food, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodles, and bread, as well as tobacco, flavouring alcohol, toothpaste, soap, perfume and cosmetics, ice cream, beverages, and daily-use cosmetics in the role of aroma and fixed aroma. It can also be used in soaps, toothpaste, perfumes, rubber, plastics and pharmaceuticals. Conforms to FCCIV standards.

In Chemicals:

Natural vanillin can be added to detergents, soaps, moisturizers, and other daily cosmetics as a flavoring agent to enhance the aroma and taste of the products.

In Pharmaceutical:

Vanillin powder is also a good drug carrier that can be used to produce drugs such as antibiotics, sedatives, and fungicides.

In Cosmetics:

Natural vanillin is used as a powdered fragrance ingredient in fruit fragrances to enhance various fruit components (e.g. pear and peach). It can also be synthesized into floral notes, such as asparagus and orchid, which contain strong vanilla notes. Floral fragrances such as rose, orange blossom, and yellow daffodil, bring warmth and elegance. It has been used in perfumery and cosmetics.