Vanilla Extract materials Vanilla Extract Powder

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Specification: 99% min Vanilla Extract Powder

Sample:Vanilla Extract Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Brown

Storage: Store at -20°C

Shelf Life: 2 Years

Test Method: HPLC

Vanilla Extract Powder Usage and Synthesis.

Flat-leaf vanilla fruit extract is an ingredient that has anti-ageing properties, optimises the skin's energy supply, is an antioxidant and accelerates the skin's metabolism. It comes from the May herb of Madagascar and is one of the extracts of the flat-leaf vanilla orchid, which is one of the most active herbs released during growth.

Flat-leaf vanilla fruit extract is added to cosmetics along with plant extracts such as lavender oil and dog-rose seed oil, which provide a variety of antioxidant, anti-bacterial, and odour-suppressing benefits.

Therefore, cosmetics containing flat-leaf vanilla fruit extract are effective in anti-aging and skin care.

Uses of Vanilla Extract.

China's GB 2760-96 regulations for the permitted use of edible spices. It can also be used as flavouring. Widely used in ice cream, chocolate, biscuit, candy, cake, pudding and so on.

Flat-leaf vanilla is a kind of spice plant, with a variety of effects. Firstly, its capsule can be extracted from vanillin, which is an excellent natural flavour in food processing, and has been known as "the crown of food flavouring".

Secondly, the flat-leaf vanilla has antioxidant, antibacterial, anti-inflammatory, analgesic, antipyretic and other effects, can be used for the production of drugs.

In addition, the flat-leaf vanilla is also used in cosmetics, such as creams and other creams, with delicate and light lines, stability and repair and other effects. All in all, Vanilla planifolia is a very useful plant with many uses and benefits.

Pharmacological Effect of Vanilla Extract.

Light brown liquid, sweet bean aroma and paste aroma. Simple alcohol extract, content of 12%-15%.

Characteristic of Bulk Vanilla Extract Powder.

The seeds of Vanilla planifolia are washed in hot water at 95℃ and then wiped off the surface water, packed, fermented in a dry room, taken out and dried, aged for a period of time, and then filtered and concentrated by boiling in alcohol.