Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Vanillin shopping experience:

1. Compare - without doubt the biggest advantage that the Vanillin offers shoppers today is the ability to compare thousands of Vanillin at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Vanillin? Wrong! If the Vanillin is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Vanillin then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Vanillin? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Vanillin and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Vanillin wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Vanillin then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Vanillin site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Vanillin, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Vanillin, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.

{{Chembox new| Name = Vanillin| ImageFile = Vanillin.png| ImageSize = 120px| ImageName = Vanillin| ImageFile1 = Vanillin-3d.png| ImageSize1 = 130px| IUPACName = 4-Hydroxy-3-methoxybenzaldehyde| OtherNames = Vanilin
Vanillic aldehyde
Methyl vanillin| Section1 = {{Chembox Identifiers| SMILES = O=CC1=CC(OC)=C(O)C=C1| CASNo = 121-33-5| RTECS = YW5775000 --> | Section2 = {{Chembox Properties| Formula = C8H8O3| MolarMass = 152.15 g/mol| Appearance = White or lightly yellow solid
(usually in needles)| Density = 1.056 g/cm³, solid| Solubility = 1 g/100 ml (25°C)| MeltingPt = 80-81°C (353-354 K)| BoilingPt = 285°C (558 K)| Viscosity = ? Poise at ?°C --> | Section7 = {{Chembox Hazards| ExternalMSDS = External MSDS| MainHazards = May cause irritation to skin,
eyes, and respiratory tract| NFPA-H = 1| NFPA-F = 1| NFPA-R =| FlashPt = 147°C| RPhrases = .| SPhrases = . --> | Section8 = {{Chembox Related| OtherCpds = Eugenol, Anisaldehyde, Phenol --> -->

Vanillin, methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is used as a flavoring agent in foods, beverages, and pharmaceuticals.

Methyl vanillin is used by the food industry as well as ethyl vanillin. The ethyl is more expensive but has a stronger note, and differs by having an ethoxy group (-O-CH2CH3) instead of a methoxy group (-O-CH3).

Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made from either the petrochemical guaiacol, or from lignin, a natural constituent of wood which is a byproduct of the paper industry.

Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone in the lignin-derived product, an impurity not found in vanillin synthesized from guaiacol.According to #esposito1997, blind taste-testing panels cannot distinguish between the flavors of synthetic vanillin from lignin and from guaicol, but can distinguish the odors of these two types of synthetic vanilla extracts. Guaiacol vanillin, adulterated with acetovanillone, has an odor indistinguishable from lignin vanillin.

History Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples; at the time of their conquest by Hernán Cortés, the Aztecs used it as a flavoring for chocolate. Europeans became aware of both chocolate and vanilla around the year 1520.#esposito1997

Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallization the resulting solids from hot water.#gobley1858 In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glycoside of isoeugenol found in pine bark,#tiemann1874 and in 1876, Karl Reimer synthesized vanillin from guaiacol.#reimer1876 By the late 19th century, semisynthetic vanillin derived from the eugenol found in clove oil was commercially available.According to #hocking1997, synthetic vanillin was sold commercially in 1874, the same year Tiemann and Haarmann's original synthesis was published. Haarmann & Reimer, one of the corporate ancestors of the modern flavor and aroma manufacturer Symrise, was in fact established in 1874. However, #esposito1997 claims that synthetic vanillin first became available in 1894 when Rhône-Poulenc (since 1998, Rhodia (company)) entered the vanillin business. If the former claim is correct, the authors of the latter article, being employees of Rhône-Poulenc, may have been unaware of any previous vanillin manufacture.

Synthetic vanillin became significantly more available in the 1930s, when production from clove oil was supplanted by production from the lignin-containing waste produced by the Kraft process for preparing wood pulp for the paper industry. By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin.#hocking1997 However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for vanillin synthesis. While some vanillin is still made from lignin wastes, most synthetic vanillin is today synthesized in a two-step process from the petrochemical precursors guaiacol and glyoxylic acid.#esposito1997

Beginning in 2000, Rhodia (company) began marketing biosynthetic vanillin prepared by the action of microorganisms on ferulic acid extracted from rice bran. At $700/kg, this product, sold under the trademarked name Rhovanil Natural, is not cost-competitive with petrochemical vanillin, which sells for around $15/kg.#rouhi2003 However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring.

Occurrence Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Cured vanilla pods contain approximately 2% by dry weight vanillin; on cured pods of high quality, relatively pure vanillin may be visible as a white dust or "frost" on the exterior of the pod.

At smaller concentrations, vanillin contributes to the flavor and aroma profiles of foodstuffs as diverse as olive oil,#brenes1999 butter,#adahchour1999 and raspberry#roberts1996 and lychee#ong1998 fruits. Aging in oak barrels imparts vanillin to some wines and distilled beverages.#viriot1993 In other foods, heat treatment evolves vanillin from other chemicals. In this way, vanillin contributes to the flavor and aroma of coffee,#blank1992 maple syrup,#kermasha1995 and whole grain products including corn tortillas#buttery1995 and oatmeal.#guth1993

Production

Natural production Natural vanillin is extracted from the seed pods of Vanilla planifola, a vine orchid native to Mexico, but now grown in tropical areas around the globe. Madagascar is presently the largest producer of natural vanillin.

As harvested, the green seed pods contain vanillin in the form of its β-D-glycoside; the green pods do not have the flavor or odor of vanilla.#walton2003 After being harvested, their flavor is developed by a months-long curing process, the details of which vary among vanilla-producing regions, but in broad terms it proceeds as follows:

First, the seed pods are blanching in hot water, to arrest the processes of the living plant tissues. Then, for 1–2 weeks, the pods are alternately sunned and sweated: during the day, they are laid out in the sun, and each night, wrapped in cloth and packed in airtight boxes to sweat. During this process, the pods become a dark brown, and enzymes in the pod release vanillin as the free molecule. Finally, the pods are dried and further aged for several months, during which time their flavors further develop. Several methods have been described for curing vanilla in days rather than months, although they have not been widely developed in the natural vanilla industry,#dignum2001 reviews several such proposed innovations in vanilla processing, including processes in which the seed pods are chopped, frozen, warmed by a heat source other than the sun, or crushed and treated by various enzymes. Whether or not these procedures produce a product whose taste is comparable to traditionally prepared natural vanilla, many of them are incompatible with the customs of the natural vanilla market, in which the vanilla beans are sold whole, and graded by, among other factors, their length. with its focus on producing a premium product by established methods, rather than on innovations that might alter the product's flavor profile.

Vanillin accounts for about 2% of the dry weight of cured vanilla beans, and is the chief among about 200 other flavor compounds found in vanilla.

Chemical synthesis The demand for vanilla flavoring has long exceeded the supply of vanilla beans. As of 2001, the annual demand for vanillin was 12,000 tons, but only 1800 tons of natural vanillin were produced.#dignum2001 The remainder was produced by chemical synthesis. Vanillin was first synthesized from eugenol (found in oil of clove) in 1874–75, less than 20 years after it was first identified and isolated. Vanillin was commercially produced from eugenol until the 1920s.#hocking1997. This chemical process can be conveniently carried out on the laboratory scale using the procedure described by #lampman1977. Later it was synthesized from lignin-containing "brown liquor", a byproduct of the sulfite process for making wood pulp.#hocking1997 Counter-intuitively, even though it uses waste materials, the lignin process is no longer popular because of environmental concerns, and today most vanillin is produced from the petrochemical raw material guaiacol.#hocking1997 Several routes exist for synthesizing vanillin from guaiacol.#vanness1983 At present, the most significant of these is the two-step process practiced by Rhodia (company) since the 1970s, in which guaiacol reacts with glyoxylic acid by electrophilic aromatic substitution. The resulting vanilmandelic acid is then converted to vanillin by oxidative decarboxylation.#esposito1997. In October 2007 Mayu Yamamoto of the International Medical Center of Japan won an Ignobel prize for developing a way to extract vanillin from cow dung.

Uses The largest single use of vanillin is as a flavoring, usually in sweetness foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.#fridge2004, p. 33

Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.#esposito1997

Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In 1970, more than half the world's vanillin production was used in the synthesis of other chemicals,#hocking1997 but as of 2004 this use accounts for only 13% of the market for vanillin.#fridge2004, p. 32

References
 

Vanillin



 
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