Vanillin EX Ferulic Acid Natural 99%

What is Vanillin EX Ferulic Acid Natural?

Vanillin EX Ferulic Acid Natural is a natural vanillin produced by microbial transformation using ferulic acid as a substrate and biotechnology. It is made from Ferulic Acid, a natural raw material extracted from non-GMO rice bran oil, through bio-fermentation, a traditional process approved by the European Union government. It meets the European Union's definition of a natural flavor.

Generally, vanillin powder is available from three sources: natural, chemically synthesized, and biotechnologically prepared. Depending on the source and the synthesis process, vanillin can be categorized as natural or synthetic. Among them, natural and biotechnology-produced vanillin (with ferulic acid as the substrate) powder is regarded as a food-grade additive by most food safety authorities in the world.

Green Spring Technology supplies Vanillin EX Ferulic Acid Natural 99%, which is made from natural ferulic acid (Rice Bran Source), after bioconversion, purification, centrifugation, drying, sieving, metal detection, and other processes. It is made from natural ferulic acid (Rice Bran Source), in line with the requirements of Europe, the United States, and other markets of natural flavors. It has a stable and significant sweet, creamy vanilla flavor and aroma.

Green Spring has always been committed to providing our customers with natural, safe and organic plant extracts. All of the products we offer are manufactured to the highest international industry standards, complying with EU EC396, EU 2023/915 and the highest solvent residue standards. We are Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO certified. Authoritative third party test reports are available.

Specification: 

Regulation:

It conforms to EU regulations.

Benefits:

Bacteriostatic

Moon et al. proved that the bacteriostatic effect of natural vanillin was related to its concentration and pH value, and higher vanillin concentration and lower pH value were conducive to improving the bacteriostatic effect of vanillin. The bacteriostatic effect of natural vanillin on different bacterial species is different, compared with other bacterial species, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin has an inhibitory effect on many kinds of yeasts, a high concentration of vanillin is helpful to improve its inhibitory effect, but a high concentration of vanillin can not kill yeast instantly.

Antioxidant

Structurally similar antioxidants have different mechanisms of action. Vanillin powder accelerates the scavenging of free radicals, mainly through the oxidation product vanillic acid, and its antioxidant effect significantly extends the shelf-life of oily foods and masks their rancid flavor. Vanillin's isomer, o-vanillin (2-hydroxy-3-methoxybenzaldehyde), has been shown to scavenge peroxynitrite anions but is not a very good free radical scavenger.

Stabilization of Other Components in Food

Yuan Lingfang et al. added vanillin to natural flavoring and proved that on the basis of not changing the chemical composition of osmanthus essential oil, vanillin effectively retarded the volatilization of osmanthus essential oil and improved the quality of food. It has been proved that the reaction products of vanillin can help to stabilize other ingredients in food: resveratrol is encapsulated in the reticular chitosan microspheres formed after the reaction between vanillin and chitosan, which can help to control the release of resveratrol; and the condensation products of vanillin and amine have the good ability to complex with metal ions, which can effectively improve the stability of the substances encapsulated by them.

Applications:

In the Food Field:

Vanillin powder is an edible flavouring agent with vanilla bean aroma and a strong milky fragrance, which is an important and indispensable raw material in the food additive industry. Widely used in a variety of needs to increase the milky aroma of flavouring food, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodles, and bread, as well as tobacco, flavouring alcohol, toothpaste, soap, perfume and cosmetics, ice cream, beverages, and daily-use cosmetics in the role of aroma and fixed aroma. It can also be used in soaps, toothpaste, perfumes, rubber, plastics and pharmaceuticals. Conforms to FCCIV standards.

In Chemicals:

Natural vanillin can be added to detergents, soaps, moisturizers, and other daily cosmetics as a flavoring agent to enhance the aroma and taste of the products.

In Pharmaceutical:

Vanillin powder is also a good drug carrier that can be used to produce drugs such as antibiotics, sedatives, and fungicides.

In Cosmetics:

Natural vanillin is used as a powdered fragrance ingredient in fruit fragrances to enhance various fruit components (e.g. pear and peach). It can also be synthesized into floral notes, such as asparagus and orchid, which contain strong vanilla notes. Floral fragrances such as rose, orange blossom, and yellow daffodil, bring warmth and elegance. It has been used in perfumery and cosmetics.