Vanillin

The vanillin is a substance which develops naturally in the pods of Vanille during the preparation of those like spice. It is among the multiple components of the natural Arôme of the vanilla, most important and most characteristic. Chemically, the molecule is a aromatic Aldéhyde , from where its other names of vanillic vanillaldéhyde or aldehyde. Vanillin corresponds to 2% of the mass of the pod. The pod weighing around the three grams thus contains only 0,06 grams.

Vanillin can be manufactured with low costs by various processes, whereas vanilla is very expensive to produce and prepare. Thus the industrial production of vanillin and its use in the food and the perfumes became much more important than the production and the use of natural vanilla.

As an indication, a kilo of whole vanilla pods is worth approximately 1000 euros when one kilo of powder vanilla pods is worth in the 400 euros and that one kilo of liquid vanilla flavor artificial costs approximately 45 euros.

Manufactoring processes

Synthesis starting from the Guaiacol

(chemistry of the phenol).

Synthesis starting from the Eugenol

The Eugénol is extracted from the Clove.

Eugenol is transformed into isoeugenol, then out of isoeugenol acetate, then out of vanillin acetate, then out of vanillin.

Synthesis starting from the Lignin

One uses the recovered lignin of waste water of the industry of the Pulp paper (producing Canada, Norway, etc)

Oxidation of the Curcumin

The Curcumine is extracted from the Curcuma.

Biogenesis starting from the sugar residues of beet

The process leads to the formation of a flavor complexes rich in vanillin. The process not being chemical, the manufacturers thus consider that it is about a natural flavor and that they can indicate it like such in the composition of the food preparations, which is more tempting for the consumer.

Ethylvanillin

This molecule derived from vanillin (4-hydroxy-3-éthoxybenzaldéhyde) has an aromatic capacity much more intense.

Its molecular mass is of 166.189 g/mole and its formula is C9H10O3.

Differences with vanilla

The vanillin molecule resulting from the vanilla pod is exactly the same molecule as that industrially manufactured.

The difference in quality comes from complexity and the richness from the natural flavor from vanilla which contains many other components, whereas the vanillin obtained by synthesis is chemically pure. The processes of biogenesis lead on the other hand to the formation of a complex flavor, and not to a chemically pure product.

Worldwide production

Vanillin is the flavor manufactured in the world, preceding by far the chocolate and the coffee.

Use

  • vanillin is used for these aromatizing properties, either only or as a component of a Arôme.
  • It is an intermediate product for the production of several derivatives of pharmaceutical use. sometimes
  • Its chemical properties make it use in certain reactions in analytical Chimie.
  • One also allots to him Vertu S Aphrodisiaque S.
  • sulphuric vanillin (mixture in the concentrated sulphuric acid) is used to proportion the Terpène S by colorimetric method

External bonds

  • Electronic Plant Information Centers Royal At Botanical gardens, Kew 2003-11-8
  • the crystallization of vanillin

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