Vanillin powder is milky or slightly yellow color fine powder. Vanillin powder has the identical to the vanilla pod pleasant aroma. Powdered vanillin is often received as a result of grinding crystal vanillin. By the chemical composition powdered vanillin consists of 98% of 4-Hydroxy-3-methoxybenzaldehyde (chemical name of vanillin). The remaining 2% contains various adjuvants to enhance and stabilize the flavor of vanilla. The high degree of grinding of powdered vanillin increases the specific area of vanillin crystals, which, in turn, provides an intense vanilla fragrance at temperatures of 10-15 °C. Powdered vanillin perfectly dissolves in water, even at a low temperature. Vanillin powder is often used in the food industry for making vanilla flavorings. Vanilla flavorings consist of powdered vanillin and supportive flavorings. Thus, you can add to vanilla aroma additional fragrance of cream, almonds, etc.
The advantage of powdered vanillin before crystalline vanillin is a low melting point, which ensures a higher adaptability. In comparison with liquid vanillin, powder vanillin has an advantage, it does not change the consistency of the product. Therefore, vanillin powder is used to make chocolate and other confectionery products, where the change of consistency is unacceptable.
Recommended dosages of powdered vanilla
Consumption of powdered vanilla: 0,5 … 2,0 kg / t product.
|Chocolate and chocolate products
|Aerated confectionery mass
|Protein cream, custard
Powdered vanillin is used in the manufacture of aerated confectionery mass and pastries, chocolate and chocolate products, for preparation of custard and proteins creams. Vanilla powder is often used in the preparation of ice cream and dairy products. Nowadays almost all chewing gum contains a powdered vanillin in its composition. Manufacture of soft drinks, nectars and fruit drinks also doesn’t dispense without the powdered vanillin. Due to its high water dissolving abilities powdered vanillin is often used in the manufacture of alcoholic beverages.