Vanillin sugar

Vanillin Sugar, This product is prepared by dry mixing or impregnating the sugar with a vanillin alcohol solution and evaporating the alcohol. However, modem techniques increasingly involve grinding the sucrose and vanillin mixture very finely. 

In the capsular fruit of vanilla, incorrectly called vanilla bean, 170 volatile compounds have been identified. However, the only fact that is certain is that apart from the main aroma substance vanillin, which is released from the glucoside on fermentation of the fruits, and (R)(+)-trans-a-ionone, the p-hydroxybenzyl-methylether (XVII) contributes to the aroma since its concentration (115-187 mg/kg) greatly exceeds the odor threshold (0.1 mg/kg, water). A mixture of 99% of sugar and 1% of ground vanilla is sold as vanilla sugar and a mixture of 98% of sugar and 2% of vanillin is sold as vanillin sugar. 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

Confections. Main appHcations are sugared almonds, caramel, nougat, and sweets. For sugared almonds and caramel, vanillin is mixed into the sugar in the dry phase of the recipe. For nougat. Vanillin is added during the Hquid phase of manufacturing. In sweets, vanillin is added in the form of a 10% ethanol solution. 

Hplc techniques are used to routinely separate and quantify less volatile compounds. The hplc columns used to affect this separation are selected based on the constituents of interest. They are typically reverse phase or anion exchange in nature. The constituents routinely assayed in this type of analysis are those high in molecular weight or low in volatility. Specific compounds of interest include wood sugars, vanillin, and tannin complexes. The most common types of hplc detectors employed in the analysis of distilled spirits are the refractive index detector and the ultraviolet detector. Additionally, the recent introduction of the photodiode array detector is making a significant impact in the analysis of distilled spirits. 

Commercial essence of vanilla is usually made with about 5 per cent, of vanillas, the menstruum varying in strength from 40 to 50 per cent, alcohol in the best varieties. Sugar is sometimes added, but not always. The average vanillin content is O l to 0 2. Much higher values than these indicate the presence of synthetic vanillin. 

In this chapter chemical conversions of natural precursors resulting in flavour chemicals are discussed. The main groups of natural precursors are terpenes for all kinds of terpene derivatives, vanillin precursors like lignin and eugenol, sugars for Maillard-associated flavour chemicals, amino acids and molecules obtained by fermentation or available as residual streams of renewable resources. 

Vanilla flavour is not only determined and characterised by the vanillin molecule, but also by many more phenolic compounds and vanillin derivatives. Two examples of molecules that recently obtained FEMA-GRAS status are vanillyl ethyl ether and vanillin 2,3-butanediol acetal (Scheme 13.11). Vanillin can be hydrogenated to form vanillyl alcohol, which is also used in vanilla flavours. Vanillyl alcohol can be reacted with ethanol to form vanillyl ethyl ether. Vanillin can also form an acetal with 2,3-butanediol (obtained by fermentation of sugars) catalysed byp-toluene sulfonic acid in toluene. 

To obtain the characteristic flavourful and aromatic vanilla bean, a long process of controlled fermentation and drying is necessary. The characteristic aroma of vanilla is of vanillin, which is present at a concentration of 1 to 2.5%. Further, vanilla beans contain volatile oils, resins, vanillic acid, /wm-hydroxybenzoic acid, tannins, fixed oils, sugar, gum, waxes and water. 

Confections -food additives m [FOOD ADDITIVES] (Vol 11) -food additives for [FOOD ADDITIVES] (Vol 11) -high fructose syrup m [SYRUPS] (Vol 23) -lecithin m [LECITHIN] (Vol 15) -sugar alcohols m [SUGARALCOHOLS] (Vol 23) -vanillin m [VANILLIN] (Vol 24)... 

Tn the industrial production of dry cookies, calces, and pastries, the vanillin content ranges between 20 and 50 g per 100 kg of dough. Often, vanillin is added at the dry stage of dough preparation as the flour and sugar are being mixed. Tn fat-free recipes, it is possible to add and mix vanillin powder with eggs. 

In artificial cognacs, the coefficient of impurity is very low and often almost zero—with well-rectified spirits, diluted with water, sweetened and perfumed somewhat with sugar and vanillin and coloured suitably. Sometimes essences are used in the preparation of these products and in such cases the coefficient of impurity consists principally of esters. 

Adedeji et al. (1993) used a direct thermal desorption technique (220°C) to analyse the volatiles from beans that might cause the thermal degradation and transformation of sugar into common volatile compounds such as 3,5-dimethyl-2,4(3H,5H)-furandione and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one. This last compound was detected at a high concentration (3880 ppm) in Mexican vanilla, being the third most abundant compound after vanillin and 2-furfural, and far more abundant than vanillic acid, p-hydroxy-benzaldehyde or p-hydroxybenzoic acid. 

Various aldehydes are encountered in wine. The most abundant is acetaldehyde which is both a product of yeast metabolism and an oxidation product of ethanol. Glyoxylic acid, resulting from oxidation of tartaric acid, especially catalyzed by metal ions (Fe, Cu) or ascorbic acid, can also be present. Other aldehydes reported to participate in these reactions include furfural and 5-hydroxymethylfurfural that are degradation products of sugar and can be extracted from barrels (Es-Safi et al. 2000), vanillin which also results from oak toasting, isovaleraldehyde, benzaldehyde, pro-pionaldehyde, isobutyraldehyde, formaldehyde and 2-methylbutyraldehyde which are present in the spirits used to produce fortified wines (Pissara et al. 2003). 

An organoleptic omission test on this mixture confirmed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone to be the most important FIC for a raw cane sugar aroma, and the other main components in Table 1, i.e., vanillin, maltol, 4-pentyl butanolide, 4-vinyl phenol and 2,6-dimethoxy phenol, seemed to improve the overall sugary aroma. From these results, we( ) gave the trivial name sotolon" to 2-hydroxy-4,5-dimethyl-2(5H)-furanone, which is built up from "soto" (raw sugar in Japanese) and "olon" (enol lactone) as a main FIC in raw cane sugar. 

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