Where is vanillin used

Vanillin Natural and Vanillin synthetic is used as flavoring. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages and pharmaceuticals. The application and use such as in ice cream, desserts, baked goods, and beverages. The largest use of Vanillin is as a food flavoring. The use in desserts, sweet foods.

Vanillin other food uses such as cakes, chocolate, biscuits, and instant noodles. Vanillin is added to cosmetics to make it smell better and it is added to soap as well to make it smell better. Vanillin is used in feed industry as animal nutrition.

Its characteristic vanilla taste, offering also desirable olfactive notes, acts like a key appetent for feed. The main advantage claimed by its producers is its much lower carbon footprint compared to its petrochemical counterparts. Within the Liberate project, vanillin is obtained through an electro-chemical and thermal depolymerization process that oxidizes and breaks the lignin into small molecules.

This major improvement will lower the production costs and open new doors for applications where vanillin is used as a raw material. And as a last point, do you know why old books have this special smell? Because the paper is made from cellulose, which also contains some vanillin, present as a residue. To use all functions of this page, please activate cookies in your browser. Login Register. Home Encyclopedia Vanillin Vanillin.

Additional recommended knowledge. Vreuls, Arnold van der Heijden and Udo A. Brinkman Journal of Chromatography A : Rios, and Antonio Garrido Journal of Agricultural and Food Chemistry 47 9 : Buttery, Ron G.

Ling Journal of Agricultural and Food Chemistry 43 7 : Dignum, Mark J. Food Reviews International 17 2 : — Retrieved on Esposito, Lawrence J. Formanek, G. Kientz, F. Mauger, V. Maureaux, G. Robert, and F. Truchet Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition National Economic Development and Labor Council. Gobley, N. Journal de Pharmacie et de Chimie 34 : Guth, Helmut; and Werner Grosch Hocking, Martin B. September Journal of Chemical Education 74 9 : Kermasha, S.

Goetghebeur, and J. Dumont Journal of Agricultural and Food Chemistry 43 3 : Lampman, Gary M. Journal of Chemical Education 54 12 : Ong, Peter K. Acree Journal of Agricultural and Food Chemistry 46 6 : Reimer, K. Berichte der deutschen chemischen Gesellschaft 9 1 :