Vanillin

Vanillin

Standard executed:GB 3861-2008

Properties：

Vanillin, also known as vanillin and chemically named 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the Rutaceae plant Vanilla bean. It is a white to slightly yellow crystalline or crystalline powder, slightly sweet, soluble in hot water, glycerol, and alcohol, and not easily soluble in cold water and vegetable oil. The aroma is stable and not easily volatile at higher temperatures. Easy to oxidize in the air and discolor when exposed to alkaline substances. Vanillin has the aroma of vanilla beans and a strong milky aroma, playing a role in enhancing and fixing fragrance.

Usage：

Vanillin has the aroma of vanilla beans and a strong milky aroma, playing a role in enhancing and fixing fragrance. It is widely used in industries such as cosmetics, tobacco, pastries, candies, and baked goods, and is one of the largest synthetic spice varieties in the world. The industrial production of vanillin has a history of more than 100 years.

In addition, vanillin also has various effects and effects, such as:

1. Antioxidant effect: Vanillin has strong antioxidant effects, which can help eliminate free radicals, reduce cell damage and aging, and protect cell health.

2. Anti inflammatory effects: Vanillin can inhibit inflammatory reactions, reduce the degree of inflammation in tissues, and regulate the immune system, enhancing the body's immune system.

3. Hypoglycemic effect: Vanillin can promote insulin secretion, improve tissue utilization of glucose, and thus play a role in lowering blood sugar.

4. Improving memory: Vanillin can also improve memory, increase the number and connectivity density of neurons, and thus enhance cognitive abilities in the brain.

5. Antibacterial effect: Vanillin has a certain antibacterial effect on a variety of bacteria and fungi, which can effectively prevent and treat infectious diseases.

Package and storage:

0.5kg/tin ,10kgs/box

25kg/drum/box

Store in a cool, dry, well-ventilated area away from toxic and hazardous.