Mistresses from all over the world use it to give a special flavor baking. In addition, vanillin is added to perfumes and luxury cognac, as it helps to relax and relieve stress.
Vanilla is a crystalline powder in the form of white crystals without color, aroma and taste of vanilla. Vanillin contained in a plant such as vanilla, and many other plants, especially in sugar cane. There is a small amount of vanilla in potato peelings, Peruvian balsam, crude alcohol, incense and other Rosny.
Currently, some form of vanillin is one of the most expensive spices in the world. This is due to many factors, including not least the growing complexity of vanilla. The plant is required artificial pollination and fruit provides only half of the flowers. Furthermore, the process of making vanillin rather laborious and complicated. In minor amounts (1-3%), vanillin contained in vanilla glycoside form, so it is quite costly to manufacture. At the moment, mainly produce synthetic substitute vanilla, but as any substitute, he is unable to fully repeat the entire gamut of delicate aroma of natural vanilla.
Homeland of natural vanilla is Mexico, where the vine grows orchids with fruits Vanilla planifola, from which, in fact give vanillin. Currently, this plant grows in the tropical forests around the world. The main producer of natural vanillin is Madagascar. Fruits harvested vanilla still immature when they do not have the characteristic odor of vanilla, vanillin and contained therein in the form of a glycoside. After harvesting the fruit is kept for several months until there is a smell of vanilla.
The world demand for vanilla is so high that manufacturers are not able to produce the required amount of vanilla pods. According to statistics, in 2001 the demand for vanilla was 12 thousand tons, while the natural way it made only 1, 8 thousand tons. Thus, it was necessary to learn how to synthesize vanillin artificially. The first artificial vanilla appeared in the 19th century.
Currently, it is widely used in many industries: perfume, cooking in the pharmaceutical industry, liquor and other industries.
Use vanilla in cooking
The scent of vanilla is very popular and widespread in the production of various food products and beverages. In modern food industry vanillin mainly used for flavoring foods, but also to mask or soften undesirable taste of the product.
It is important to use the correct proportions of vanillin, which depend on the consistency of food, time and method of preparation. Keep in mind that excessive amounts it gives the dish bitter.
Calories from vanillin is quite high, and the product in which it is usually added, can not be called a diet. Often this powder was added in biscuits, cookies, chocolate, puddings and mousses, jellies, cheese quiches, bakery. In addition, it is often used to improve the taste of tea, cocktails and other alcoholic or non-alcoholic beverages.
Popular forms of vanillin
- Crystalline. It has the classic scent of vanilla, is resistant to heat treatment for a long time and can not lose its properties even at a temperature of 200-250 ° C. Very popular in the manufacture of pastry and bakery products, in the manufacture of ice cream. The alcohol is dissolved at a temperature of 20 ° C, and water - at 75 ° C.
- Powder. In essence, it is a mixture of vanillin with various reinforcing additives based dextrose, lactose, maltodextrins and other. The powdered vanillin compared to crystalline smaller and perfectly suited to the production of chocolate. The powder at room temperature, has a distinct flavor, easily soluble in water and more technological.
- Liquid vanilla flavoring. These forms are suitable in the case of need for vanillin in liquid form. Liquid vanillin is a crystalline form, dissolved in ethanol, triacetin, propylene glycol. The main parameters by dissolving vanillin are temperature and solvent concentration. For example, propylene glycol is dissolved at a high temperature - 180 ° C, so it is based on the flavors also have a high heat resistance and are used mainly for the preparation of dairy products, confectionery and beverages.
The composition and caloric content of vanillin
100 g vanillin contains 12 65 g carbohydrate, 0, 06 g protein, and 0 06 g of fat; vitamin B2 (riboflavin), B3 or PP (niacin), B5 (pantothenic acid), B6 (pyridoxine).
Calorie vanillin is 288 kcal per 100 g of product.
Useful properties of vanillin
The use of vanillin is its aroma, sweet and soft. This fragrance has on people relaxing and calming effect, relieves irritation, subdues anger, removes anxiety, restlessness and insomnia. Furthermore, the properties may include vanillin aid in the treatment of certain diseases, particularly diseases of the nervous system.
It is important to know that the vanilla, a key component of vanilla, is a potent anti-cancer, anti-oxidant and anti-depressant. For this reason, a useful property of vanillin is its ability to reduce blood pressure. It helps and allergies, fevers, cramps, arthritis, hysteria and inflammation. Regular use of it activates brain activity and creativity. In addition, the use of vanillin is to normalize the process of digestion.
Along with the use of vanillin and can bring harm to the human body. The most common allergic reactions to vanillin. In particular, this applies to people who due to their activities in constant contact with him, for example, sorters and packers powder.
Sometimes, a person may experience idiosyncrasy, manifesting as skin irritation, sometimes up to eczema or contact dermatitis.
According to some reports, vanillin is listed in the list of dangerous substances National Institutes of Health of America.