Vanillin - Properties, Benefits, Calorie Content, Nutritional Value, Vitamins

The ratio of BJU in the product

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Description

Vanillin is a crystalline powder in the form of white crystals without color, with a pronounced aroma and flavor of vanilla. Vanillin is found in plants such as vanilla, as well as in many other plants, in particular cane sugar. There is a small amount of vanillin in potato skins, Peruvian balsam, raw alcohol, dew incense, etc.

Some forms of vanillin are currently among the most expensive spices in the world. This is due to many factors, among which not the least is the complexity of growing vanilla. This plant requires artificial pollination, and only half of the flowers produce fruits. In addition, the process of producing vanillin is quite laborious and complex. In small amounts (1-3%) vanillin is contained in vanilla in the form of a glycoside, so its production is quite expensive. At the moment, a synthetic substitute for vanilla is predominantly produced, but, like any substitute, it is not able to completely repeat the entire gamut of subtle aroma of natural vanilla.

The homeland of natural vanillin is Mexico, where the orchid vine grows with the fruits of Vanilla planifola, from which vanillin is actually obtained. At the moment, this plant grows in tropical forests around the world. The main producer of natural vanillin is Madagascar. Vanilla fruits are harvested while still immature, when they do not have the characteristic vanilla smell, but vanillin is contained in them in the form of a glycoside. After harvesting, the fruits are kept for several months until the smell of vanilla appears.

The global demand for vanillin is so high that manufacturers are unable to produce the required amount from vanilla pods. According to statistics, in 2001 the demand for vanilla was 12 thousand tons, while only 1.8 thousand tons were produced in natural way. Thus, I had to learn how to synthesize vanillin artificially. Artificial vanillin first appeared in the 19th century.

Currently, it is widely used in many industries: perfumery, cooking, pharmaceutical production, liquor industry, etc.

The benefits of vanillin in cooking

Vanilla aroma is very popular and widespread in the production of various food and beverage products. In the modern food industry, vanillin is mainly used to flavor foods and to mask or soften undesirable product tastes.

It is important to use vanillin in the correct proportions, depending on the consistency of the dish, time and method of preparation. It should be remembered that in excessive quantities, it imparts bitterness to the dish.

The calorie content of vanillin is quite high, and the products to which it is usually added cannot be called dietary. This powder is often added to biscuits, cookies, chocolate, mousses and puddings, jellies, curd casseroles, baked goods. In addition, it is often used to improve the taste of tea, cocktails, and other alcoholic or non-alcoholic beverages.

Popular forms of vanillin

• Crystal. Has a classic vanilla smell, is resistant to heat treatment and may not lose its qualities for a long time, even at temperatures of 200-250 ° C. It is very popular in the manufacture of flour confectionery and bakery products, in the production of ice cream. It dissolves in alcohol at a temperature of 20 ° C, and in water at 75 ° C.
• Powdery. In fact, it is a mixture of vanillin with all kinds of enhancing additives based on dextrose, lactose, maltodextrins, etc. Powdered vanillin, in comparison with crystalline, is finer and is excellent for the production of chocolate. The powder already at room temperature has a pronounced aroma, is easier to dissolve in water and is more technological.
• Liquid vanilla flavors. These forms are suitable if you need to use vanillin in liquid form. Liquid vanillin is a crystalline form dissolved in ethyl alcohol, triacetin, propylene glycol. The main parameters for dissolving vanillin are the temperature of the solvent and its concentration. For example, propylene glycol dissolves at a high temperature of 180 ° C, so flavors based on it also have high heat resistance and are mainly used for the preparation of dairy products, confectionery and drinks.

The composition and calorie content of vanillin

100 g of vanillin contains 12.65 g of carbohydrates, 0.06 g of proteins and 0.06 g of fats; vitamins: B2 (riboflavin), B3 or PP (niacin), B5 (pantothenic acid), B6 (pyridoxine).

The calorie content of vanillin is 288 kcal per 100 g of product.

Useful properties of vanillin

The benefit of vanillin lies in its sweet and mild aroma. This aroma has a relaxing and calming effect on a person, relieves irritation, tames anger, removes anxiety, anxiety and insomnia. In addition, the properties of vanillin include help in the treatment of certain diseases, in particular, diseases of the nervous system.

It's important to know that vanilla, a key constituent of vanillin, is a powerful anti-carcinogen, antioxidant and antidepressant. For this reason, the beneficial property of vanillin is its ability to reduce blood pressure. It also helps with allergies, fevers, seizures, arthritis, hysteria and inflammation. Regular use of it activates brain activity and creativity. In addition, the benefits of vanillin are in the normalization of the digestive process.

Contraindications

Along with the benefits, vanillin can also harm the human body. The most common allergic reactions are vanillin. In particular, this applies to people who are in constant contact with him, for example, sorters and packers of powder.

Sometimes a person may experience individual intolerance, manifested as irritation on the skin, sometimes up to eczema or contact dermatitis.

According to some reports, vanillin is listed as a hazardous substance by the National Institutes of Health of America.

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