Vanillin is a natural-identical flavoring, taste and aroma enhancer. It appears as small colorless crystals with a characteristic vanilla odor and is highly soluble in water.

In nature, this substance is found in natural vanilla, cane sugar, potato peels, dew incense and raw alcohol.

Vanillin composition

In 2002, the world demand for vanillin was 12 thousand tons, however, from natural sources It was possible to produce only 1,800 tons, which stimulated the beginning of the production of this spice by artificial means. Currently, it is made from petrochemical raw materials.

Production is a two-phase process in which guaiacol (found in dry distillation of softwood and guaiacol resin) reacts with glycolic acid. Vanillylmandelic acid obtained during this reaction is oxidized and decarboxylated to form vanillin.

Story

Vanillin was created as a relatively cheap alternative to natural vanilla, which was prohibitively expensive.

Vanillin was first isolated in 1858 and was obtained by evaporation of natural vanilla extract and its subsequent crystallization. Later, German scientists (Ferdinand Tieman and Wilhelm Haarmann) were able to determine its chemical structure and proposed to synthesize vanillin from chemical substances, found in pine bark. They founded a company that began industrial production of the spice.

After some time, a recipe for producing vanillin was published, according to which the factory producing it worked - this contributed to the discovery of a semi-synthetic method for producing the spice, which was based on eugenol found in clove oil.

In the 30s of the last century, this method was supplanted by a new one, discovered during active industrial growth. It was decided to obtain vanillin from lignin-containing waste generated during the operation of pulp mills.

In 2000, Rhodia launched a line for the biosynthetic production of vanillin. This method is based on the effect of microorganisms on the acid isolated from rice bran. However, the price is per 1 kg. spices obtained in this way turned out to be too high - about 700 dollars, which, compared with the price of the product of the synthesis of petrochemical raw materials (about 17 dollars per 1 kg.), turned out to be uncompetitive.

IN small quantity vanillin is found in creamy and olive oil, raspberries and lychee fruits. In some foods it is released during heat treatment, for example, in coffee and oatmeal.

Application of vanillin

This spice is widely used in cooking, food and perfume industries, for making medical supplies. Vanillin is used both for flavoring products and for masking unpleasant odors and undesirable tastes (for example, in the medical industry), improving taste qualities tea, alcoholic drinks and cocktails.

Depending on the type of dish, the dosage is determined, however, it is worth remembering that more than 7 grams of powder should not be added per 1 kilogram of dough, otherwise finished product will taste bitter.

Vanillin can be mixed with powdered sugar or sugar ( vanilla sugar) and is also used for flavoring confectionery.

In addition, the smell of vanillin has a calming effect on the human body, helps fight anger, irritability and serves as an aromatherapy aid in the treatment of certain diseases of the nervous system. Vanilla, which is the main component of vanillin, stimulates brain activity, improves memory and is an aphrodisiac.

What kind of plant is vanilla? Homeland of fragrant vanilla ( Vanilla fragrans), aka flat-leaved vanilla ( V. planifolia) - Central and South America. This is a perennial vine of the orchid family with a long, up to 35 m, herbaceous stem. Large whitish-yellow or yellow-green vanilla flowers are collected in clusters of 20-30 pieces, the fruits are long pod-like boxes 15-30 cm long and only 0.7-1.0 mm in diameter. When they ripen and dry, they become brownish-black. This is probably why the Aztecs called vanilla tlilhochitl - “black flowers”. They used the fruits, dried and ground into powder, as a spice that was added to cocoa.

In addition to vanilla fragrant, people cultivate another American species, pompom vanilla ( V. pompona). It has shorter pods, shaped like bananas, and the spice they produce is worse. An even lower grade product made from Tahitian vanilla ( V. tahitiensis), which is a hybrid of a local species of vanilla ( V. odorata) and brought by the French to Polynesia V. planifolia. The remaining types of vanilla, and there are about 110 of them, have purely decorative value.

Why is vanilla so expensive? When Europeans discovered overseas spices, they cost incredible amounts of money. But over time, strange plants migrated to plantations and ceased to be rare, and spices became significantly cheaper. However natural vanilla still very expensive. Its flowers are pollinated by stingless melipona bees ( Meliponula ferruginea), which live only in Central America. Attempts to move them to other regions were unsuccessful, so vanilla was grown outside Mexico exclusively as an ornamental plant. It was not until 1841 that Edmond Albius, a 12-year-old black boy from a plantation on Reunion Island, came up with a simple method of artificial pollination. This is an extremely labor-intensive task, since each flower must be processed by hand, and it only opens for a day. Fruits are set in only half of the pollinated flowers and develop for 7-9 months. It is not surprising that prices for vanilla in other years can reach up to $500 per kg.

What does vanilla smell like? The vanilla bean is odorless. To obtain the aromatic spice, you need to collect unripe fruits, immerse them in hot water for 20 seconds, and then steam them for a week in woolen blankets at a temperature of 60°C. At this time, enzymatic processes occur in the pods, as a result of which the glycoside glucovanillin is broken down into glucose and free odorous aldehyde - vanillin. Then the pods are dried for a long time and difficultly in the shade on outdoors, at the same time they lose two-thirds of their mass, darken and are covered on the outside with white crystals of vanillin. But vanilla does not smell like vanilla alone: ​​cinnamon esters, anise alcohol and aldehyde also participate in creating its unique aroma. Therefore, fruits that contain relatively little vanillin often smell more pleasant and stronger than fruits with a high vanillin content.

How to choose vanilla? High-quality vanilla should have a pleasant, strong and persistent aroma. These qualities depend partly on the harvesting process, and partly on the plant itself. The best varieties retain aroma for up to 36 years. Low-grade pods quickly crack and the smell disappears. The lowest quality varieties contain mainly not vanillin, but heliotropin (piperonal) and smell like heliotrope, but this is not the same, you know.

A high-quality vanilla pod (stick) is long, soft and elastic, slightly twisted and oily to the touch, dark brown in color with a touch of vanillin crystals. Light colored, cracked or open pods are not suitable. Based on the totality of properties, manufacturers distinguish from three to eight varieties of vanilla sticks. In the simplest division, the first grade (category A) includes pods longer than 15 cm with a moisture content of 30-35%. They are also called “gourmet” or “prima”. Category B pods 10-15 cm long contain 15-25% moisture. Class C includes everything else shorter than 10 cm.

The best spice, as we remember, comes from flat-leaf vanilla. Mexican is considered the highest quality, followed by bourbon - varieties V. planifolia, which are cultivated in Madagascar and Reunion. (Bourbon is the old name for Reunion.) And if you see West Indian vanilla, it's already V. pompona.

What can you make from natural vanilla?

Unlike many other spices, vanilla is used in a limited number of dishes. Mostly sweet dishes, creams, drinks are prepared with it, and used as natural flavoring for cocktails and alcohol.

Vanilla is quite capricious, and therefore it needs to be carefully prepared before you start preparing dishes using it. First, natural vanilla must be dissolved in liquid. IN cold water it hardly dissolves. If you dilute it in hot water, it will instantly lose its taste and become bitter - you will ruin the baked goods. But as soon as vanilla is diluted in alcohol or vodka, the spice will give off its unique aroma and taste.

A very convenient thing - vanilla extract. You need to take four pods (category B is usually used), split them in half and pour in 100 g of vodka so that it completely covers the pods. Be sure to cap the bottle tightly. After two to three weeks in a cool place, the extract is ready. And if you take two pods and a whole bottle of vodka, you get vanilla vodka. They insist on it for only a few hours, so you won’t have to languish in anticipation for long.

Vanilla Sugar: With just a vanilla bean, you can provide yourself with vanilla sugar.

Vanilla tastes bitter, so before use it is thoroughly ground into powder in a porcelain mortar along with powdered sugar. Then this vanilla sugar can be used. To prepare it, take 1 vanilla stick for 0.5 kilograms of sugar.

And for sprinkling confectionery products, you can use sugar, with which unground vanilla was stored in the same jar - with its smell it will quickly saturate all the sugar. One or two sticks are covered with 500 g of sugar and stored tightly for a week. closed jar in a cool place. During this time, it is saturated with the aroma of vanilla. As you consume it, you can add new sugar to the jar; a pod will last for six months.

Vanilla is introduced into the dough immediately before heat treatment, into puddings, soufflés, compotes, jam - immediately after their preparation, as well as into cold dishes. Biscuits and cakes are soaked vanilla syrup already after preparation.

Use vanilla in small quantities - 1/20 of a stick per serving or 1/4 of a stick per kilogram of products put into the dough. It is worth remembering that the sweet smell of vanilla is deceptive. If you overdo it, the dish will become bitter.

It has long been noted that the combination of vanilla and milk always gives excellent results. That is why it is added to milkshakes, curd cheeses, ice cream.

Jams are also flavored with aromatic vanilla to give a brighter and unique taste. True, not everyone likes it when this spice interrupts the taste of fruits and berries, so you should handle it with caution.

The combination of cocoa, cinnamon and vanilla has always delighted chefs, and therefore the spice is widely used in the manufacture of chocolate and drinks.

Vanilla has a special place in baking. True, today it is not as popular as it used to be. Partly, the spread of the spice is hampered by its high cost, and on the other hand, many manufacturers abandoned it because synthetic vanillin appeared long ago, which easily dissolves and does not require compliance with the rules when preparing dough.

Alcoholic cocktails with vanilla are very popular today. Just a few milligrams of natural vanilla is enough to make the cocktail taste rich and rich. If you add half a vanilla pod to a bottle of vodka and leave it, you will get a very unusual aromatic alcohol.

Chef's Tips:
The aroma of vanilla (like vanillin) quickly disappears, so these spices should be stored carefully sealed and added to the dish shortly before serving.

To prepare natural vanilla sugar, you need to split the pod into two parts, add sugar, seal the jar tightly and store in a cool place.

For vanilla extract, you will need 4 pods, each of them must be split into 2 parts, put in a narrow bottle, pour 100 g of vodka so that it covers the pods completely, seal and put in a cool place for 2-3 weeks.

Indian cooks prepare the extract differently and faster - they boil the pods in milk and then add flavored milk in food.

What products is vanilla used with?

There are several natural vanilla-based products widely available on the market:

• vanilla powder, a powder made from dried and ground vanilla beans, it retains its flavor well under high heat and is therefore most often used in baked goods and confectionery production. Vanilla does not like other herbs and spices too much - perhaps only saffron and cinnamon are in harmony with it;
• vanilla extract, an alcohol solution infused for several months with crushed vanilla pods. The result is a clear brown liquid with a strong vanilla aroma, it is added to creams, desserts, etc., since the extract does not tolerate heat treatment. US trade regulations require vanilla extract to contain 13.35 ounces of vanilla bean per gallon and be 35% ABV (pure alcohol by weight).
• vanilla essence, a type of vanilla extract with a very high content vanilla pods. If products say natural vanilla flavor, then you can be sure that the product contains pure vanilla extract or essence. Vanilla extract and vanilla essence created by American scientist Joseph Burnett in 1847;
• vanilla sugar, fragrant sugar, it is made by mixing vanilla pods with powdered sugar or granulated sugar (usually in the proportion: 2 pods per 500 g of sugar). This mixture is stored for a week in tightly closed containers, and then the pods are removed. Flavored sugar is used in baked goods, as well as for decorating fruits, desserts, etc. Vanilla pods lose only part of their aroma and can be used for another 6 months.

Having become acquainted with vanilla, the Europeans initially used it in the same way as the Aztecs - they added it to cocoa. Then they began to flavor smoking and chewing tobacco with it, and even later they began to use it in cooking. British Queen Elizabeth I was very fond of vanilla cakes.

Vanilla is added to all sorts of sweet dishes and flavored with coffee, cocoa and liqueurs. It should be borne in mind that vanilla is bitter, so before use it is thoroughly ground into powder along with powdered sugar. Take a quarter of a stick per kilogram of food. If you take more, the food will be bitter, and no amount of sugar will save it.

In baked goods and other dishes that will be heat treatment, add heat-resistant vanilla powder.

Extract and essence high temperature lose their aroma and are only suitable for cold foods. Sometimes they are impregnated ready-made biscuits and cakes. You can also flavor the dish with milk in which the pods have been boiled.

Flavored vanilla sugar is sprinkled on baked goods, fruits and desserts. Cinnamon and saffron are sometimes added to dishes with vanilla; it does not go well with other spices.

What are the benefits of vanilla? Oil is obtained from vanilla pods. In addition to vanillin, it contains various resins, fats, tannins, and enzymes. Its aroma is healing, it relieves irritation and helps with insomnia, stimulates digestion and neutralizes alcohol, acts as a mild pain reliever and generally improves well-being. The smell of vanilla increases adrenaline levels, so it serves as a mild stimulant. The oil can not only be smelled, but also added to baths, rubbed with it, and made into compresses (it has a beneficial effect on the skin).

Experts also claim that vanilla oil reduces cravings for sweets: you drop a drop on a piece of cake, and you don’t want it anymore.

What is synthetic vanillin?

Global demand for vanillin significantly exceeds the actual amount produced from vanilla pods. According to statistics, for example, the need for vanillin in 2001 was 12,000 tons, and it was produced in a natural way only 1,800 tons. Accordingly, all the missing vanillin was created artificially, that is, chemically synthesized.

Vanilla is so beautiful and yet so expensive that it was the first spice for which people found an artificial substitute. Attempts made in the second half of the 19th century by English, German and French scientists were not very successful: artificial vanillin was more expensive than natural one. However, by the beginning of the twentieth century, it was possible to establish the production of a cheap product, first from clove oil, and then from safflower, a component essential oil camphor laurel, from young pine wood. So White powder in bags, which replaces most of us with black-brown oily sticks covered with vanillin frost, is a by-product of the production of rosin from pine resin. Comparisons with natural product it cannot stand it, because the smell is sharp, unstable and devoid of nuances. But it costs a penny.

Nowadays, the most popular method for producing synthetic natural vanillin is the synthesis from guaiacol and glyoxylic acid.

Since the familiar vanillin is a product of the chemical industry, the result of synthesis, it has nothing to do with vanilla. This is what causes allergic reactions in children.

According to the laws of most developed countries (for example, the USA), the ratio of artificial and natural substances must be indicated on the label of a vanilla-flavored product. If the ice cream label says vanilla ice cream, it uses only natural vanilla extract or powder; if it says vanilla flavored ice cream, the product may contain up to 42% artificial vanillin, and the inscription artificial vanilla-flavored ice cream eloquently indicates that the ice cream does not smell of natural vanilla. We won’t give any recipes - just eat real vanilla ice cream and listen carefully to how you feel. But first, try putting a little vanilla in a seafood soup or in a sauce for poultry, or even vegetables - this is how modern chefs are trying to experiment with vanilla and, I must say, quite successfully...

How to handle synthetic vanillin?

Crystalline vanillin has a classic vanilla scent. He is small crystals or powder white. Synthetic vanillin is sold either in pure form, or mixed with powdered sugar; in this case, the bag says “vanilla sugar.” There is little vanillin in this mixture, and it fizzles out quickly. Therefore, it is better to buy pure powder and grind it with sugar immediately before use.

It is resistant to high processing temperatures and does not lose its qualities for 25 minutes even at temperatures of 220-250°C. It is actively used in baking and the production of flour confectionery products, and in the production of ice cream.

Vanillin must be diluted before use. But in cold water it dissolves very poorly and precipitates. Hot water (75°C) is also not good: in it, vanillin quickly fizzles out and produces bitterness. But it is diluted in alcohol at 20°C.

Crystalline vanillin can also be mixed with other dry ingredients (flour, sugar, from 1 to 10 g per 1 kg of dough) before heat treatment. Since vanillin different manufacturers may give off taste and aroma to varying degrees, it is recommended to first test the dosage on small quantities of the product.

Compiled based on materials from the following sites.

Vanillin is a crystalline powder that has a specific taste and aroma. We can say that this is a cheaper version of natural vanilla, which was invented with the aim of its large-scale use in the manufacture of confectionery, alcoholic beverages and perfumes. Vanillin is highly soluble in liquid. When using vanillin, the main thing is not to overdo it, as the taste of the final product will be bitter, On average, you need to take no more than 7 g per 1 kg of dough.

Vanillin is found not only in the vanilla plant, but also in cane sugar, potato peels, etc. Mexico City is considered to be the birthplace of the substance, on whose territory it grows a large number of orchids from which vanillin is obtained. Today, the plant is widespread in areas with a tropical climate. There are several forms of artificial vanillin (see photo):

1. Crystal version. It has a characteristic aroma and is distinguished by its high temperature resistance. Used in baking, ice cream, etc.
2. Powdered version. It is a combination of vanillin and additives. Used in making chocolate. Easily dissolves in water.

The difference between vanillin and vanilla and vanilla sugar

Many housewives are interested in what is the difference between vanilla, vanillin and vanilla sugar? In fact, all of these supplements have one thing in common: smell. In all other respects they are radically different. We need to start with the fact that among them vanilla is natural. It consists of short or long brown pods with rich aroma and taste. The cost of real vanilla is quite high, so over time, cheaper substitutes for this ingredient appeared - vanilla sugar and vanillin.

Vanillin is small brown crystals that have almost the same rich aroma and flavor of vanilla. This ingredient is commonly used in baked goods and is itself unsweetened. Vanilla sugar, on the contrary, has sweetness, but the smell of vanilla is less pronounced. This ingredient is made from vanillin and sugar.

The difference between vanilla, vanillin and vanilla sugar is the consistency, appearance ingredient, as well as the concentration of aroma particles. If you are asking the question: “Which is better: vanillin or vanilla sugar?”, then feel free to opt for vanilla. It is a more natural product and has a strong aroma, and can also provide benefits to the body. More about beneficial properties oh vanilla you can read in the next section.

Beneficial features

The benefit of vanillin lies in its action as a sedative. The aroma of spice helps to get rid of stress and relax. Vanillin has a positive effect on the nervous system, which in turn helps to cope with insomnia and headaches.

Contrary to common misconception, during pregnancy and breastfeeding the use of spices is not prohibited. The beneficial properties of vanilla and vanillin can lift your mood and get rid of depression. The smell of this spice also helps relieve irritation and calm nervous system, which is very important for the health of pregnant women.

Natural vanilla at diabetes mellitus not prohibited. It can be added to desserts and drinks in small quantities, but you need to be careful with vanillin and vanilla sugar. If you add this spice to your dishes, consult your doctor first.

When losing weight, it is beneficial for the body to inhale the vapors of vanilla or vanillin, as well as add one of these ingredients to food and drinks. However, do not overdo it with the amount of added spices, since for weight loss you need to use them in moderation.

Use in cooking

Vanilla is widely used in cooking to diversify and improve the taste of many dishes, but primarily baked goods and desserts. In addition, it is added to curd and dairy products. Vanillin is added to syrups, creams, sweet sauces and various drinks.

In cooking, it is best to use crystalline rather than powdered vanillin, since it does not lose its properties during heat treatment. This product is suitable for adding to dough or desserts, but not every housewife knows when it is best to add the ingredient. In our article we will tell you about this.

Before adding vanillin to a dish or baking dough, it is recommended to dissolve the spice in water so that the product can better mix with the other ingredients. But you should know that vanillin is almost insoluble in cold water, and in excessively hot water it loses its gastronomic properties. That is why it is advisable to dilute it with warm, but not hot water. Also, many chefs recommend pouring vanillin with alcohol or vodka. The spice is dissolved in alcohol and then mixed with warm sugar syrup, and then added to the dough or dish.

If the recipe does not include the addition of alcohol-containing substances, then vanillin should be mixed with the dry ingredients. For one kilogram of dough, from one to ten grams of spice is usually used, depending on the required intensity of taste and aroma.

You should also clarify the fact that vanillin must be of high quality if you want its taste and aroma in baked goods or other dishes to be more pronounced.

What to replace with and in what proportions?

Sometimes it is necessary to replace vanillin in some dishes for various reasons. To replace it, it is better to use natural vanilla in small proportions if you like this particular smell and taste. But natural vanilla sticks are quite difficult to find, and their cost is high, so most housewives add other ingredients to their baked goods. Here is an example of products that can replace vanillin:

• cinnamon;
• anise;
• ginger;
• carnation;
• ground cocoa;
• lemon zest;
• vanilla powder;
• vanilla sugar;
• vanilla extract;
• food vanilla flavoring.

When using these products, you should be aware that some of them have certain conditions of use. For example, vanilla extract is used only for preparing dishes that will not be cooked. Often these are various desserts or fillings for cakes or pastries, as well as chilled drinks. Vanilla sugar has a small concentration of flavorings, so you will have to add quite a lot of it, based on the proportion: two small spoons of the product are equal to a pinch of vanillin.

Lemon zest is grated onto fine grater before adding to dishes. As for food vanilla extract, in addition to the smell and taste of vanilla, the product allows you to add a nutty, caramel or other flavor to baked goods or desserts, depending on the type of flavoring you choose.

How to make natural vanillin at home?

You can do it at home natural vanillin yourself, the process is easy and will not take much effort from you. To do this you need to take granulated sugar and a vanilla pod. The pod must be divided into 2 halves and the seeds, which are the most valuable and aromatic part of the product, are removed using a knife. Now you should carefully combine and mix the sugar and the resulting seeds. The peeled pod should also be put in sugar. Everything needs to be put into a jar with a tight-fitting lid and left for a couple of days.

Unusual uses

Today, vanillin is used not only in cooking. There are many unusual ways applications of this ingredient, among which are: traditional medicine, and cosmetology, and even fishing. In our article you will find many non-standard solutions and learn how you can use vanillin at home and in nature.

Folk remedies for insects

Vanillin is excellent folk remedy against insects, which will help get rid of midges, mosquitoes, bedbugs, ticks, ants and other pests. This spice is added to ointments or creams that help relieve itching and swelling after mosquito bites. We suggest you carefully study and take note of our recommendations, which will come in handy more than once in your everyday life.

• Vanillin solution will help get rid of mosquitoes and midges if prepared correctly. To do this, you need to dilute one sachet of spice in a liter of water, pour the resulting liquid into a spray bottle and spray it around the apartment. You can also spray a little mixture on your body before going to the forest or to the river, where there are the most mosquitoes and midges. If needed more liquid, then increase the proportions. By making this insect repellent, you can get rid of the annoying buzzing, as well as itchy bites.
• If you go outdoors, you will need an effective mosquito repellent ointment with the addition of vanillin. You can prepare it with your own hands as follows. Take any available baby cream, prepare vanillin, as well as a small deep container, then mix the ingredients in it, based on a ratio of 10:1, respectively. Mix all this well and apply the prepared ointment to the bite site to relieve swelling and itching. You can always carry this homemade cream with you so that mosquito bites don’t take you by surprise.
• You can also cook at home effective remedy from ticks. To do this, you need to dissolve two grams of vanillin in one hundred milliliters of vodka or medical alcohol. Before going out into the forest, lubricate exposed areas of the body with the resulting tincture. The liquid can also be sprayed around the apartment in suspected tick habitats. In addition, if you have pets, you can use this infusion with vanilla to treat the hair of dogs or cats.
• If you have bedbugs in your house or apartment, vanillin will help get rid of them. It will be enough to simply sprinkle this product on the area where insects live and leave the vanillin there for a while. You can also dissolve the spice in medical alcohol and use a spray bottle to treat the room. Reviews from most housewives who have tried this method are mostly positive.
• Vanillin can help get rid of ants in the house and garden if you prepare the right remedy. To do this, mix a pack of vanillin with water in the amount of one glass, add a spoonful of sugar, and also a couple of drops of boric acid. Mix the liquid thoroughly and spray it in those places where pests have been noticed.

In most cases, vanillin-based insect repellents are quite effective. You need to prepare the mixture correctly, and also apply it to the required place - and then the pests will no longer bother you.

How to make perfume from vanillin with your own hands?

Since vanillin is actively used in cosmetology, delicious perfumes are made from it. You can even do this with your own hands at home. In our article we will tell you about this in detail.

First you need to prepare everything necessary tools, which will be needed in the process of creating perfumes. Be sure to stock up on these items:

• convenient dishes for mixing ingredients;
• clean pipettes;
• bottles in which perfume will be stored;
• necessary ingredients.

If your goal is not for your homemade perfume to have the most lasting aroma, but you want to make a similar eau de toilette, then you can start cooking. You need to fill a bowl with about fifty milliliters of water and add a couple of drops of essential oil, which has a faint aroma. Preferably vanilla, since you will be making perfume with vanilla. After dissolving the oil in water and heating the mixture, add about five grams (half a bag) of vanillin, stir the liquid thoroughly so that the crystals dissolve, and use pipettes to pour the mixture into bottles. Now you can use homemade perfumes for their intended purpose.

Vanillin for fishing in bait

Vanillin is also suitable as a special bait for fishing. It is usually mixed with various cereals when they are going to catch crucian carp. Vanillin goes best with boiled millet porridge, but it must be added to an already prepared dish so that the aroma of vanilla does not disappear under the influence of heat treatment.

For one kilogram ready-made porridge add two tablespoons of vanillin, mix the ingredients thoroughly, and then use the resulting mixture as bait.

In addition to millet porridge, vanillin is also added to pearl barley, semolina, and mixed feed. Sometimes vanilla sugar is used instead of vanillin, but it does not have such rich taste and aroma.

Vanillin-based bait can attract fish species such as crucian carp, tench, carp and bream. Try not to overdo it when adding spice to the porridge, so as not to make it overly aromatic, as this may scare away the fish.

Harm of vanillin and contraindications

Vanillin can cause harm to people with individual intolerance to the product, which can manifest itself as irritation, pigment spots, etc. Accordingly, this spice is contraindicated in case of hypersensitivity to its components.

It is very important to know that you can easily become poisoned by vanilla if you swallow too much. Symptoms of poisoning may be the following: heartburn, unpleasant belching, indigestion, weakness, dizziness, nausea, chills followed by fever. In case of vanillin poisoning, the negative consequences can last for a day, during which it is necessary to drink a lot of water, as well as take absorbent medications.

Vanillin can also cause harm if a person has an individual intolerance or allergy to this product. An allergic reaction is especially dangerous in infants and young children. Adults tolerate allergies much easier. Symptoms of an allergy to this food supplement the following:

• vomit;
• rash;
• stool disorder;
• lacrimation;
• rhinitis;
• swelling of the oral mucosa;
• elevated body temperature.

If you have such symptoms, you need to call a doctor or inject yourself with an anti-allergenic drug, after making sure that it is actually an allergy.

Pregnant and lactating women are not prohibited from consuming the spice, but it is advisable to reduce its amount when adding it to dishes.

Among other things, vanillin can cause harm if this spice is abused. You should remember about contraindications, and also use only quality product, avoiding fakes. In this case, your body will not be in any danger.

Full name: Vanillin confectionery

Vanillin confectionery- the only “aristocratic” spice that comes from the orchid family (homeland - Mexico). Liana pods, rich in various aromatic substances, are used as a spice. Vanilla fruits are collected when they are still green; in this form they do not smell of vanilla and contain vanillin in the form of a glycoside. After harvesting, the fruits are kept for several months until a characteristic odor appears; small crystals of vanillin even appear on the pods. Vanilla is obtained from the pods through a long and complex process, which is used in cooking. There are 8 varieties of vanilla. One of the most expensive spices, because... Vanillin pods contain no more than 1-3%.

Global demand for vanillin significantly exceeds the actual amount produced from vanilla pods. According to statistics, for example, the need for vanillin in 2001 was 12,000 tons, but only 1,800 tons were produced naturally. Accordingly, all the missing vanillin was created artificially, that is, chemically synthesized. Vanillin was first synthesized in the 19th century. Historically, the first was the synthesis from guaiacol. Currently, crystalline vanillin is synthesized from both guaiacol and lignin - a component of wood, which is by-product pulp and paper industry. Lignin-based vanillin has a richer aroma due to the presence of apocynin impurities.

Crystalline vanillin has a classic vanilla scent. It appears as small crystals or white powder. It is resistant to high processing temperatures and does not lose its qualities for 25 minutes even at temperatures of 220-250°C. It is actively used in baking and the production of flour confectionery products, and in the production of ice cream. It dissolves in water at 75°C, and in alcohol at 20°C.

Origin

Vanilla bean grows in the Caribbean, tropics South America, in Ceylon, Malaysia, Madagascar and Reunion (50% of production), in the Seychelles, in Polynesia - Tahiti and Hawaii. Crystalline vanillin is produced in China, America and Canada, and Europe.

Taste and color

The taste of vanilla is pleasant, characteristically spicy. Crystalline vanillin has a pungent, bitter taste - so it is dissolved in water or alcohol, where it reveals its real magical aroma and taste, and are added to the main dish or added at the stage of mixing dry ingredients (in flour, for example).

The aroma is strong, sharper than vanilla.

What do they eat with?

Vanilla and vanillin are used in the preparation of liqueurs and other drinks, dough products and sweets; this is the most popular and subtlest spice. Used in cooking fruit compotes, dairy dishes, cream, cake creams. Vanilla is used to flavor the most expensive confectionery products. It is better to dilute crystalline vanillin in alcohol or vodka with sugar, and use the resulting syrup, or mix it with other dry ingredients (flour, sugar, from 1 to 10 g per 1 kg of dough) before heat treatment. Since vanillin from different manufacturers can impart flavor and aroma to varying degrees, it is recommended to first test the dosage on small quantities of the product.

Added to taste in compotes and liqueurs.

This is interesting:

Based on Wikipedia materials. Vanillin was first isolated in a relatively individual form in 1858 by Nicolas Théodore Gobley, who obtained it by evaporating vanilla extract to dryness and then recrystallizing the resulting substance from hot water. In 1874, German scientists Ferdinand Thiemann and Wilhelm Haarmann determined its chemical structure and found a way to synthesize vanillin from coniferin, an isoeugenol glycoside found in pine bark. Tieman and Haarmann founded Haarmann & Reimer (now part of Symrise) and started the first industrial production vanillin in Holzminden (Germany). In 1876, Karl Reimer synthesized vanillin from guaiacol.

In 1874 original recipe synthesis by the Tiemann-Haarmann method was published. At the same time, semi-synthetic vanillin, derived from eugenol and found in clove oil, was already available. The patent formula for synthetic vanillin became known in 1894.

Synthetic vanillin became much more available in the 1930s, when production from clove oil was replaced by production from lignin-containing waste generated during paper production. In 1987, just one paper mill in Ontario supplied 60% of the world market for synthetic vanillin. Nowadays, the most popular method of producing vanillin is the synthesis from guaiacol and glyoxylic acid.

Vanillin is mainly used as a flavoring in sweets. Ice cream and chocolate production accounts for more than 75% of the vanillin market.

Of course, everyone knows the smell of vanilla. Or they think they know, because we use natural vanilla extremely rarely or not at all. What we know well are white crystals of vanillin.

Meanwhile, natural vanilla is a completely different product! I once bought vanilla pods (by the way, this pleasure is quite expensive) and tried to make vanilla sugar (the chopped pod should be placed in a jar with powdered sugar), but somehow this method did not impress me.

I had my eye on this jar of vanilla powder a long time ago at my favorite pasture - Iherb, kept it on my “wish list” for a long time and finally decided to order it.

On the one hand, it’s pampering, of course: a small jar of 28 grams costs around 480 rubles. But on the other hand, I really wanted to get acquainted with a natural product. In addition, if you count in “parrots” (lay out the price, as sales managers usually do), it turns out much cheaper compared to vanilla pods, which are sometimes found in our supermarkets. One pod in a bag will cost no less than 100 rubles, and its weight is negligible. In addition, natural vanilla, by definition, cannot be cheap: the flower of the plant (by the way, it is from the orchid family) blooms only for one day, and not all insects pollinate it.

Now, actually, about the product.

The jar is small, 6 cm high, glass. It contains black powder (or dark brown, depending on the lighting).

The smell is very different from synthetic vanillin: it is not as rich, soft, and has some kind of plant note. In general - heaven and earth. This is from the same opera as the widespread Asian cinnamon and natural Ceylon, which I managed to fall in love with dearly.

It is pure vanilla, without any additives, sun dried and ground into powder.

The funny thing is that while the vanilla powder had a sweet smell, it tasted salty and a little spicy.

So far I have only added vanilla to coffee, ice cream and curd dessert(I prepare it myself: I beat 400 grams of cottage cheese with a blender with 200 ml of 10% cream, add sugar or agave syrup to taste, and, of course, vanilla powder). In all the listed variants, this spice sounds wonderful: no chemicals, no pungent odor, no bitterness. Crushed cocoa beans also go very well into desserts and ice cream.

You can also make a tincture from vanilla powder (pour in a small amount of vodka and infuse for 3 weeks), and then add to ready meals. But for me it’s great even in powder.

Natural vanilla has many beneficial properties. What is most attractive is that it promotes the production serotonin(happiness hormone) and helps to get through critical days easier. Vanilla is also aphrodisiac, neutralizes the effects of alcohol. Well, and a lot of other benefits!

The use of vanilla is also interesting in cosmetology. Vanilla oil has a very good effect on the skin and is suitable as a rejuvenating and moisturizing agent. To get vanilla oil, you need to pour crushed vanilla pods with base oil and let it brew in a dark place for a month. Perhaps I will try to benefit from this powder in this way. This oil can be added to creams, including anti-cellulite ones (they say it helps).

True, vanilla can cause allergic reactions - everything is individual, and it is also not recommended for pregnant women and small children. Although, it seems to me, it won’t do any harm in a small amount.

So if you are interested in discovering something new, you might as well give it a try.