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$0.00/Gm
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Vanillin is the primary component responsible for the characteristic flavor and aroma of vanilla beans, and it is commonly used in the food and fragrance industries. While naturally derived vanillin comes from vanilla pods, synthetic vanillin is produced through chemical processes that replicate the compound. Synthetic vanillin is typically derived from guaiacol or lignin and is commonly used as a cost-effective alternative to natural vanilla extract. It is widely produced and used globally, with significant production in North America, Europe, and Asia. 
This synthetic vanillin powder is highly concentrated, delivering a potent vanilla flavor that is commonly used in the food industry for flavoring baked goods, candies, ice cream, beverages, and more. It has a typical shelf life of 2 years when stored in a cool, dry, and airtight environment, preserving its aromatic properties and ensuring long-term stability. 
Synthetic Vanillin Powder is favored for its ability to provide a consistent and cost-effective vanilla flavor, making it a preferred choice for manufacturers of food and beverage products. Beyond food applications, synthetic vanillin is also used in fragrances and perfumes. It’s pure, crystalline form allows for easy integration into formulations, and it remains stable across a wide range of conditions, ensuring that products maintain a strong vanilla profile over time.
Main Producing Countries |
India, Indonesia, Mexico, Papua New Guinea and Uganda
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Product Use |
After harvesting, vanilla undergoes a meticulous washing process to remove any dirt and impurities. Following this, the vanilla beans are typically subjected to a curing process, which involves several stages: killing, sweating, drying, and conditioning. The killing stage usually involves blanching the beans in hot water, which stops their growth and initiates the enzymatic reactions necessary for flavor development.
Next, during the sweating stage, the beans are kept in a humid environment to encourage the enzymatic reactions that produce vanillin, the compound responsible for vanilla's characteristic aroma and flavor. The beans are then air-dried or sun-dried, ensuring they retain their flavor and aromatic properties. Once dried, the vanilla beans undergo a conditioning phase, where they are stored in closed containers for several months to allow their flavor to mature and develop fully.
After the curing process, the vanilla beans can be further processed by grinding into a fine powder or packaged in whole bean form. This dried vanilla or vanilla powder is then carefully packaged to prevent moisture absorption and maintain freshness, ensuring that the vanilla retains its quality, flavor, and aromatic properties from harvest to table.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
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