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Vanillin Powder Usage and Synthesis.

Vanillin is the first flavour synthesised by mankind and was successfully synthesised by Dr. M. Hallmann and Dr. G. Thiemann in Germany in 1874. It is usually divided into methyl vanillin and ethyl vanillin.

(1) Methyl vanillin: white or yellowish crystals, with the aroma of vanilla and rich milky fragrance, the largest variety in the spice industry, is the main ingredient of the popular creamy vanilla flavour.

Its use is very wide, such as in the food, cosmetic, tobacco industry as a fragrance raw materials, flavouring agent or fixed aroma agent, of which beverages, confectionery, pastries, biscuits, bread and fried foods and other food products with the majority of the dosage. There is no relevant report that vanillin is harmful to human body.

(2) Ethyl vanillin: white to slightly yellow needle-like crystals or crystalline powder, similar to the aroma of vanilla beans, the aroma is stronger than methyl vanillin.

It is a broad-spectrum spice, one of the most important synthetic spices in the world today, and an important and indispensable raw material in the food additives industry. Its aroma is 3-4 times that of vanillin, and it has a strong aroma of vanilla bean, and its fragrance lasts for a long time.

It is widely used in food, chocolate, ice-cream, beverage and daily use cosmetics to enhance and fix the aroma.

In addition, ethyl vanillin can be used as additives for feed, brightening agent in electroplating industry and intermediate in pharmaceutical industry.

Uses and functions of Vanillin.

It is a good spice to get powder and bean fragrance. Often used as a base fragrance. Can be widely used in almost all types of fragrance, such as violet, grass orchid, sunflower, oriental fragrance.

Can and jasmine aldehyde, isobutyl phenyl benzyl ether, coumarin, musk, etc. Combined as a fragrance, modifier and harmoniser, can also be used to cover up the bad smell.

In the edible, cigarette flavour is also widely used, and the amount is also larger. In the vanilla bean type, cream, chocolate, toffee aroma is a must-use spices.

Important synthetic spices, widely used in daily chemical products, for food, tobacco and wine with the essence of the law.

In the food industry in large quantities, for the preparation of vanilla, chocolate, cream and other types of flavour, the amount of up to 25-30%, directly in the biscuits, pastries, the amount of 0.1-0.4%, 0.01-0.3% of cold drinks, confectionery 0.2-0.8%, especially dairy products.

Used in analytical chemistry, test protein azaindine, resorcinol and tannic acid. In the pharmaceutical industry, used in the production of antihypertensive drug methyldopa, catechol drugs dopa, as well as endosulfan, trichlorfon and so on.

Used for testing proteins, azaindene, resorcinol, tannic acid, iron ions; chlorine from benzoic acid; used as a standard for organic microanalysis and determination of methoxymethoxy.

Function of Vanillin.

1. Edible spice: vanillin is edible flavouring agent, with vanilla bean aroma and strong desire for milk, is an important and indispensable raw material in the food additives industry, widely used in a variety of needs to increase the aroma of milk flavouring food, such as cakes, cold drinks, chocolate, confectionery, biscuits, instant noodles, bread, as well as tobacco, flavouring liquors, toothpaste, soaps, cosmetics, ice cream, beverages, as well as daily-use It can be used to increase and fix the fragrance in cosmetics.

It can also be used in soap, toothpaste, perfume, rubber, plastic and pharmaceuticals. It meets the standard of FCCIV.

2. Domestic vanillin is mainly used in food additives. In recent years, its application in the field of medicine has been broadening, and it has become the most potential field of vanillin application.

At present, the domestic consumption of vanillin is 55% in food industry, 30% in pharmaceutical intermediates, 10% in feed and flavouring, and 5% in cosmetics.

The application field of vanillin in foreign countries is very wide, a large number of pharmaceutical intermediates, also used in plant growth promoters, fungicides, lubricating oil defoamer, electroplating brightening agent, printed circuit board production of conductive agents, and so on.

Product Method of  Bulk Vanillin Powder.

N,N-dimethylaniline was acidified with hydrochloric acid to a salt and nitrated off with sodium nitrite to give p-nitroso-N,N-dimethylaniline hydrochloride.

It was condensed with guaiacol and formaldehyde at 41-43°C. It was then extracted with benzene. The first distillation, recrystallised with benzene, followed by a second distillation and recrystallised with water. dried at 50°C to give the finished product.

Sulphite pulp waste liquid, containing birch alcohol structural units of lignosulfonate, oxidised under alkaline conditions, and then hydrolysed to obtain vanillin.

Raw material consumption (kg/t) Guaiacol (98%) 1460 Sodium nitrite 640 N, N-dimethylaniline (98%) 974 Hydrochloric acid (30%) 6000 Formaldehyde (99%) 320

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