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Vanillin is a crystal or powder flavoring, obtained by chemical way. Vanillin is the most famous and one of the most ancient flavorings in the world. It was synthesized to replace the natural flavor - vanilla. Vanillin’s birthplace is South America, where vanilla is used since ancient times. It is believed that the first European, who tasted Vanillin, was Christopher Columbus. Vanillin is extracted from the fruit of the vanilla – the Mexican tropical liana of the orchid’s family. Vanillin is the main substance contained in the fruit of vanilla. Its content does not exceed 3% even in the best varieties of vanilla.
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Vanillin crystal

Crystal Vanillin is white or light yellow color crystals. Crystal vanillin has a pleasant fragrance, completely identical to the vanilla pods. By chemical composition crystal vanillin consist of 98% of vanillin, the remaining 2% – supportive elements to sustain and strengthen the smell of vanilla. Crystal vanillin has high stability properties to temperature. Melting of crystals goes at temperatures above 80 ° C. In the melting process is it scattering rich fragrance of vanilla. Due to high thermal stability of crystal vanillin it used in the confectionery and bakery manufactures where temperature of cooking is above 200 ° C.

Recommended dosages of crystal vanillin

Consumption of 100% crystal vanillin on 0,1 … 1,0 kg / t of product.

Product Quantity, g / t
Baking 200…300
Chocolate and chocolate products 100…300
Candy, confectionery mass 300…500
Aerated confectionery mass 200…300
Protein cream, custard 200…300
Dairy products 150…300
Ice cream 100…200
Chewing gum 150…450
Soft drinks 10…50
Alcoholic drinks 20…200

Crystal vanillin is used for making pastries and other bakery products. For many decades crystal vanillin is used in chocolate and chocolate products manufacture. Dairy products, ice cream, pastry cream also can’t be produced without crystal vanillin. Lately it is also often used in the production of alcoholic and nonalcoholic beverages.