First ,What is Vanillin?
In layman's terms, Vanillin is an edible flavor used to increase the aroma of food and make it more delicious and fragrant. Vanillin can be extracted from plants such as vanilla beans, but with the increasing demand, natural vanillin is in short supply, so artificially synthesized vanillin has been developed to reduce costs and increase yield. The earliest artificial vanillin was jointly synthesized by Dr. M. Hallmann and Dr. G. Taiman from Germany, and it has been developed for more than 100 years.
Vanillin has a strong milky flavor, and it exists in chocolate, ice cream, beverages, cosmetics, and plastic items. Among them, the aroma of ethyl vanillin is three or four times that of ordinary vanillin, and the fragrance lasts longer and the effect is better. Only a small amount can be used to meet the aroma needs, and the scope of use is wider.
Methyl vanillin is the natural equivalent (meaning something that exists in nature, but is now artificially synthesized)
Ethyl vanillin is a man-made substance (meaning that the substance does not exist in nature, artificially created)
There is no major difference in the application in the configuration of the fragrance, except
1. The concentration of ethyl vanillin is 3 times that of methyl vanillin, so the parameter is smaller
2. The aroma characteristics of methyl and ethyl are different, and ethyl vanillin is slightly sweet
3. The melting point of ethyl vanillin is about 10 degrees lower than that of methyl vanillin
Ethyl vanillin is used as a food additive, and there are no legal restrictions, but the industry's acceptance of ethyl vanillin is not as good as methyl vanillin (no one wants to be the first person to eat crabs), Although ethyl vanillin has been used as a food additive for more than 30-40 years.