Flavor Vanillin
920.00 UAH
920.00 UAH/kg
quantity:
Buy Vanillin flavor wholesale in Ukraine
Vanillin (vanilal) is a crystalline powder in the form of colorless needle-shaped crystals with a pronounced pleasant specific aroma and vanilla flavor. Vanillin is considered the most famous and one of the most ancient food flavorings in the world. It was synthesized to replace the natural vanilla flavor. Vanillin is found in the plant of the same name - vanilla, as well as in potato husks, cane sugar, Peruvian balsam, raspberries, olive oil and raw alcohol. Vanilla is native to South America, where vanilla has been used since ancient times.
Vanillin is found as a glycoside in the fruit and is the main component of vanilla extract.
Vanillin is used in culinary, pharmaceutical, perfume and liquor industries.
Vanillin has a calming and relaxing effect on the human nervous system (it tames anger, eliminates irritation and anxiety, relieves insomnia and anxiety). However, vanillin can cause allergic reactions (for people involved in sorting and packaging this powder).
Chemical formula - C 8 H 8 O 3.
Vanillin flavor price in Ukraine
Pricing is influenced by many factors, due to which the cost of goods may vary. But our company keeps prices at an acceptable level for customers, so that quality products meet favorable prices for buyers.
Table of species and description
| No. | Name | Vanillin powder | Price |
| 1 | Vanillin 4% | Alcohol-soluble 40%, vanillin for products with a baking temperature of 100-120 0 C. Cakes (layer thickness 2-3 cm), meringues, meringues | Specify the price |
| 2 | Vanillin 8% | Alcohol-soluble 40%, this type of vanillin is for products with a baking temperature of 120-150 0 C. Cakes (layer thickness 2-3 cm), meringues, meringues, protein dough (cookies) | Specify the price |
| 3 | Vanillin 12% | Alcohol-soluble 40%, this type of vanillin is for products with a baking temperature of 150-200 0 C. Nut dough (small biscuits (up to 10 g), large biscuits (40-50 g), curly choux pastry products, butter biscuit dough (cupcakes ( 600-1000 g), small and large products) | Specify the price |
| 4 | Vanillin 18% | Alcohol-soluble 40%, this type of vanillin is for products with a baking temperature of 200-230 0 C. Nut dough (small biscuits (up to 10 g), large biscuits (40-50 g), curly choux pastry products, butter biscuit dough (cupcakes ( 600-1000 g), small and large products), gingerbread dough (small, thin, large gingerbread cookies), heated biscuit dough (biscuit (thickness 25-40 mm), thin cake (thickness less than 10 mm), cookies) , biscuit dough without heating (rolls, cakes, cakes), noodle dough (strudels, pies, cookies), sweet dough on soda and sour cream (cookies, shortbreads, cheesecakes, juicy, pies, rolls) | Specify the price |
| 5 | Vanillin 25% | Alcohol-soluble 40%, analogue of crystalline vanillin, thermostable, 230-250 0 С. ), cookies), biscuit dough without heating (rolls, pastries, cakes), noodle dough (strudels, pies, cookies), puff pastry (small products (50-100 g), large products (500-1300 g), Easter cakes , women | Specify the price |
| 6 | Vanillin 30%c | Alcohol-soluble 40%, analogue of crystalline vanillin, thermostable, 250-270 0 С. ), rich yeast sponge dough (small products (50-100 g), large products (800-1000 g), unsweetened pie dough on soda (cookies, pies, pies) | Specify the price |
| 7 | Vanillin 30% | Water-soluble analogue of crystalline vanillin, for the production of ice cream and dairy desserts. It features a low concentration of aromatic substance, which allows you to choose the most appropriate and convenient dosage for the production of products | Specify the price |
| 8 | Vanillin 40% | Water-soluble analogue of crystalline vanillin, for the production of ice cream and dairy desserts. It is distinguished by a high concentration of the aromatic substance, which allows you to choose the most appropriate and convenient dosage for the production of products. | Specify the price |
| 9 | Vanillin 60% | Water-soluble analogue of crystalline vanillin, for the production of ice cream and dairy desserts. It has a higher concentration of the aromatic substance, which allows you to choose the most appropriate and convenient dosage for the production of products | Specify the price |
Where is it applied?
- The food industry actively uses this product to flavor products or to soften or mask unwanted taste.
- In cooking, vanillin is important to use in the right quantities - its proportions always depend on the consistency of the dish, temperature and cooking time. This powder is added to chocolate, liver, and biscuits, cottage cheese casseroles, puddings and mousses, jellies, and various bakery products.
- Vanillin is also used to improve the taste of tea, soft and alcoholic drinks and cocktails.
- In perfumery, the gentle and charming aroma of vanillin gives the “bouquet” of fragrances a unique note. And in pharmacology, unpleasant tastes or smells of medicines are “drowned out” with this aroma.
- Vanillin is also added to feed and bait for fish. Compound feeds with the addition of vanillin acquire an attractive taste and aroma for animals. Groundbait based on vanillin can attract fish species such as crucian carp, tench, carp and bream. Try not to overdo it when adding spice to cereals, so as not to make them overly aromatic, as this can scare away fish.
Warranty and storage
The company "Khimsnabzhenie" guarantees the quality and originality of chemical products.
Store vanillin in a sealed package, protected from direct sunlight in a cool and dry place.
