| Customization: | Available |
|---|---|
| CAS No.: | 121-33-5 |
| Formula: | C8h8o3 |
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Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamericanpeople cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla andchocolate to Europe in the 1520s.
Vanilla is the second-most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy.
| Item | Standard |
| Appearance | white to light yellow powder |
| Assay (%) | ≥ 99 |
| Loss on drying (%) | ≤ 0.50 |
| Residue on ignition (%) | ≤ 0.05 |
| Heavy metal (Pb) | 10 ppm |
| Arsenic (%) | ≤ 0.0003 |
| Odor | Dense odor like vanilla bean |
| Solubility | 1g smaple can dissolved in 3ml 70% alcohol |
| Melting point ( ºC) | 76~78 |
| Storage | in the shade |
| Packing | 25kg/drum |
Beverages and dairy products can be directly added and stirred evenly. For bread, pastries, etc., vanilla essence and dry powder should be mixed evenly before use.
Vanillin essence has the sweet aroma of vanilla and is widely used in food, cosmetics, tobacco, and other industries. It is widely used as flavor fixing agent, flavoring agent, essence, perfume, cosmetics, food, beverage, tobacco industry, and an important intermediate of synthetic drugs and other spices.
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