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Vanillin is an organic compound extracted from the Rutaceae plant vanillin beans. Vanillin has the aroma of vanillin beans and a rich milky aroma, and plays a role in enhancing and fixing fragrance. It is widely used in cosmetics, tobacco, pastries, candies, baked goods and other industries, and is one of the largest synthetic spice varieties in the world.

Vanillin can be used in formula foods for older infants and young children and cereal foods for infants and young children (except infant formula cereal flour). The maximum usage amounts are 5mg/mL and 7mg/100g respectively.

Vanilla essence is a food flavor extracted from vanilla. It is often used in pastries to remove the eggy smell or to make vanilla-flavored snacks.

Application of vanillin in food storage and preservation

Food preservatives are divided into two categories: natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes. It plays a role in maintaining food sensory properties, improving edible value, and extending storage time. Compared with chemical preservatives, natural preservatives have the advantages of being harmless to the environment, lower production cost, good biocompatibility, and good preservation effect.

Vanillin in food can be accurately detected through conventional methods such as UV-visible spectrophotometry, chromatography, and electrophoresis. It is a highly safe food preservative. The application of vanillin in food storage and preservation can be divided into antibacterial, antioxidant, stabilizing other ingredients in food and inhibiting respiratory rate.

Reference for the above content: Baidu Encyclopedia - Vanillin, Baidu Encyclopedia - Vanilla Extract