{"id":9950,"date":"2024-06-20T10:41:38","date_gmt":"2024-06-20T02:41:38","guid":{"rendered":"https:\/\/theo.niranbio.com\/ethylvanilline\/"},"modified":"2024-08-13T17:50:47","modified_gmt":"2024-08-13T09:50:47","slug":"ethylvanilline","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/ethylvanilline.html","title":{"rendered":"\u00c9thylvanilline"},"content":{"rendered":"

<\/span>Qu’est-ce que l’\u00e9thylvanilline ?<\/span><\/h2>\n

L’\u00e9thylvanilline, un agent aromatisant synth\u00e9tique, a le parfum distinct de la vanilline et est une poudre cristalline dont la couleur varie du blanc au jaune clair. Elle sent le d\u00e9licieux chocolat. Elle est largement utilis\u00e9e dans les ar\u00f4mes, les cosm\u00e9tiques, les additifs alimentaires, la m\u00e9decine et d’autres industries car elle est essentiellement non toxique. Il existe trois principales m\u00e9thodes de pr\u00e9paration de l’\u00e9thylvanilline :<\/p>\n

1. Synth\u00e8se chimique : Le groupe hydroxyle de la vanilline est converti en \u00e9thylvanilline par r\u00e9action avec de l’\u00e9thanol ou des agents d’\u00e9thylation. Des catalyseurs et la r\u00e9gulation des param\u00e8tres de r\u00e9action comme la pression et la temp\u00e9rature sont g\u00e9n\u00e9ralement utilis\u00e9s dans ce processus. Cette m\u00e9thode permet de fabriquer efficacement de l’\u00e9thylvanilline et est id\u00e9ale pour la production \u00e0 grande \u00e9chelle.<\/p>\n

2. M\u00e9thode d’extraction naturelle : Tout d’abord, la vanilline est extraite des gousses de vanille puis \u00e9thyl\u00e9e. Cette m\u00e9thode d\u00e9pend de la qualit\u00e9 et de l’approvisionnement en mati\u00e8res premi\u00e8res naturelles. Ce processus est relativement complexe et co\u00fbteux, et est principalement utilis\u00e9 sur le march\u00e9 haut de gamme.<\/p>\n

3. Biosynth\u00e8se : la vanilline ou son pr\u00e9curseur est converti en \u00e9thylvanilline par fermentation microbienne ou par r\u00e9action catalys\u00e9e par des enzymes. Cette m\u00e9thode est plus respectueuse de l’environnement, mais elle est actuellement rarement utilis\u00e9e dans la production industrielle et est principalement utilis\u00e9e au stade de la recherche et du d\u00e9veloppement.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n
ARTICLES<\/td>\nUNIT\u00c9<\/td>\nSTANDARD<\/td>\n<\/tr>\n
Dosage (sur la base de la mati\u00e8re s\u00e8che)<\/td>\n%<\/td>\n\u226599.90 %<\/td>\n<\/tr>\n
Plage de fusion<\/td>\n\u2103<\/td>\n76-78<\/td>\n<\/tr>\n
Perte au s\u00e9chage<\/td>\n%<\/td>\n\u22640.5<\/td>\n<\/tr>\n
R\u00e9sidus d’allumage<\/td>\n%<\/td>\n\u22640.05<\/td>\n<\/tr>\n
M\u00e9taux lourds (Pb)<\/td>\n%<\/td>\n\u22640.001<\/td>\n<\/tr>\n
Arsenic<\/td>\n%<\/td>\n\u22640.0003<\/td>\n<\/tr>\n
Solubilit\u00e9<\/td>\n%<\/td>\n1g dans 100 ML d’eau (50\u2103) ou 5 ML d’\u00e9thanol \u00e0 95%.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Cr\u00e8me glac\u00e9e<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
G\u00e2teau<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Lait aromatis\u00e9<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
G\u00e2teau<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Sauce salade<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Boissons aux fruits<\/td>\n0,02-0,05 g\/kg<\/td>\n<\/tr>\n
M\u00e9lange \u00e0 cuire<\/td>\n0,05-0,2 g\/kg<\/td>\n<\/tr>\n
Sauce<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n0,02-0,05 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’\u00e9thylvanilline a une large gamme d’utilisations<\/span><\/h2>\n

1. Am\u00e9liorer la saveur : L’\u00e9thylvanilline est un puissant exhausteur de go\u00fbt qui peut am\u00e9liorer consid\u00e9rablement la saveur de vanille des aliments. Il peut produire une forte saveur de vanille \u00e0 de faibles concentrations et est largement utilis\u00e9 dans les desserts tels que la cr\u00e8me glac\u00e9e, les biscuits et les g\u00e2teaux.<\/p>\n

2. Am\u00e9liorer la saveur : Il peut ajuster et am\u00e9liorer la saveur des aliments, les rendant plus riches et plus coordonn\u00e9s. La riche saveur de l’\u00e9thylvanilline peut \u00e9quilibrer et masquer le go\u00fbt des autres ingr\u00e9dients et am\u00e9liorer le go\u00fbt g\u00e9n\u00e9ral des aliments tels que le chocolat, les bonbons et la cr\u00e8me.<\/p>\n

3. Masquer les mauvaises odeurs : L’\u00e9thylvanilline a pour fonction de masquer et de neutraliser les mauvaises odeurs des aliments. Il peut masquer efficacement l’odeur des mati\u00e8res premi\u00e8res alimentaires ou les mauvaises odeurs g\u00e9n\u00e9r\u00e9es pendant le traitement, et est souvent utilis\u00e9 dans les condiments et les aliments pr\u00eats \u00e0 consommer.<\/p>\n

4. Offrez une exp\u00e9rience gustative naturelle : en tant que puissant substitut \u00e0 la vanille, l’\u00e9thylvanilline peut simuler la saveur de la vanille naturelle et offrir une exp\u00e9rience gustative proche de la vanille naturelle, ce qui convient aux aliments et boissons haut de gamme.<\/p>\n

5. Forte stabilit\u00e9 : il a une bonne stabilit\u00e9 chimique dans divers aliments et boissons, et peut maintenir la stabilit\u00e9 de la saveur pendant le stockage \u00e0 long terme, ce qui le rend adapt\u00e9 aux produits \u00e0 longue dur\u00e9e de conservation, tels que le caf\u00e9 instantan\u00e9 et les desserts glac\u00e9s.<\/p>\n

<\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

Question : Qu’est-ce qui distingue l’\u00e9thylvanilline de la vanilline ?<\/p>\n

R\u00e9ponse : La vanilline et l’\u00e9thylvanilline sont toutes deux des compos\u00e9s aromatisants \u00e0 la vanille, mais elles diff\u00e8rent en termes d’intensit\u00e9 et d’application. La vanilline se marie bien avec une large gamme de plats et de boissons et a un go\u00fbt de vanille subtil. L’\u00e9thylvanilline a une saveur de vanille plus forte et convient aux produits haut de gamme qui n\u00e9cessitent une forte saveur de vanille, et est souvent utilis\u00e9e pour masquer le mauvais go\u00fbt d’autres ingr\u00e9dients. L’\u00e9thylvanilline a une concentration d’ar\u00f4me plus \u00e9lev\u00e9e, mais son co\u00fbt est relativement \u00e9lev\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 121-32-4<\/li>\n
  • Formule chimique: C9H10O3<\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Standard:<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9951,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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