{"id":9955,"date":"2024-06-20T10:42:11","date_gmt":"2024-06-20T02:42:11","guid":{"rendered":"https:\/\/theo.niranbio.com\/vanilline\/"},"modified":"2024-08-19T14:19:21","modified_gmt":"2024-08-19T06:19:21","slug":"vanilline","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/vanilline.html","title":{"rendered":"Vanilline"},"content":{"rendered":"

<\/span>Qu’est-ce que la vanilline ?<\/span><\/h2>\n

Une substance chimique appel\u00e9e vanilline est extraite des gousses de vanille, qui appartiennent \u00e0 la famille des orchid\u00e9es. Elle se pr\u00e9sente sous la forme d’une poudre cristalline ou de cristaux blancs \u00e0 l\u00e9g\u00e8rement jaunes. Son odeur est persistante et il est difficile de se volatiliser \u00e0 haute temp\u00e9rature. Elle a l’ar\u00f4me des gousses de vanille et un fort ar\u00f4me laiteux. Elle a pour effet de rehausser et de fixer l’ar\u00f4me. Elle est largement utilis\u00e9e dans le tabac, les produits de boulangerie, les bonbons, les cosm\u00e9tiques et les p\u00e2tisseries. Il existe trois principaux proc\u00e9d\u00e9s de pr\u00e9paration de la vanilline :<\/p>\n

1. M\u00e9thode de synth\u00e8se chimique : le ph\u00e9nol et l’acide p-chloroformique r\u00e9agissent sous l’action d’un catalyseur pour produire de la vanilline. Cette m\u00e9thode n\u00e9cessite g\u00e9n\u00e9ralement une s\u00e9rie d’\u00e9tapes de r\u00e9action chimique, telles que la chloration et la r\u00e9duction. Le principal avantage est la production de vanilline relativement peu co\u00fbteuse et \u00e0 grande \u00e9chelle. Il s’agit de la proc\u00e9dure de production standard et adapt\u00e9e \u00e0 la production industrielle.<\/p>\n

2. M\u00e9thode de biosynth\u00e8se : les mati\u00e8res premi\u00e8res telles que la lignine sont converties en vanilline par fermentation microbienne ou r\u00e9actions catalys\u00e9es par des enzymes. Cependant, le co\u00fbt de production de ce proc\u00e9d\u00e9 de pr\u00e9paration est relativement \u00e9lev\u00e9 et convient aux besoins respectueux de l’environnement.<\/p>\n

3. M\u00e9thode d’extraction naturelle : La vanilline est extraite par trempage, extraction et concentration des gousses de vanille. Cette m\u00e9thode d\u00e9pend de la qualit\u00e9 et de l’approvisionnement en mati\u00e8res premi\u00e8res naturelles. Ce proc\u00e9d\u00e9 convient aux produits haut de gamme, mais il est co\u00fbteux et sa production est limit\u00e9e.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n
Articles<\/td>\nSp\u00e9cification<\/td>\n<\/tr>\n
Odeur<\/td>\nAr\u00f4me doux, de lait et de vanille<\/td>\n<\/tr>\n
Dosage de la vanilline, % (sur la base d’un d\u00e9riv\u00e9)<\/td>\n\u2265 99.5<\/td>\n<\/tr>\n
Plage de fusion, \u2103<\/td>\n81.0~83.0<\/td>\n<\/tr>\n
Solubilit\u00e9 (25\u2103)<\/td>\n1g d’\u00e9chantillon dissout la totalit\u00e9, ou 3 mL d’\u00e9thanol \u00e0 70% 2mL d’\u00e9thanol \u00e0 95%.<\/td>\n<\/tr>\n
Perte au s\u00e9chage, %<\/td>\n\u2264 0.5<\/td>\n<\/tr>\n
M\u00e9tal lourd (Pb)<\/td>\n\u226410 mg\/kg<\/td>\n<\/tr>\n
Teneur en As<\/td>\n<3 mg\/kg<\/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>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n
G\u00e2teau<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me<\/td>\n0,1-0,5 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,1-0,4 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Sauce salade<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e0 base de jus de fruits<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
M\u00e9lange \u00e0 cuire<\/td>\n0,1-0,3 g\/kg<\/td>\n<\/tr>\n
Sauce<\/td>\n0,1-0,2 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n0,05-0,1 g\/kg<\/td>\n<\/tr>\n
Boisson \u00e0 la vanille<\/td>\n0,2-0,4 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me \u00e0 la vanille<\/td>\n0,2-0,5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La vanilline a un large \u00e9ventail d’utilisations<\/span><\/h2>\n

1. Am\u00e9liorer la saveur : La vanilline est un puissant exhausteur de go\u00fbt qui peut am\u00e9liorer consid\u00e9rablement la saveur de vanille des aliments, leur donnant un ar\u00f4me riche et sucr\u00e9. Il est couramment utilis\u00e9 pour rehausser la saveur de vanille des glaces, des p\u00e2tisseries et des biscuits.<\/p>\n

2. Ajuster le go\u00fbt : La vanilline peut optimiser le go\u00fbt des aliments, rendant leur saveur plus riche et plus coordonn\u00e9e, en particulier dans les desserts et les produits de boulangerie, am\u00e9liorant ainsi l’exp\u00e9rience gustative globale.<\/p>\n

3. Masquer les mauvaises odeurs : La vanilline peut masquer efficacement les mauvaises odeurs ou les odeurs dans les aliments, am\u00e9liorer les propri\u00e9t\u00e9s sensorielles des aliments et est souvent utilis\u00e9e dans les condiments et les aliments pr\u00eats \u00e0 consommer.<\/p>\n

4. Offre une saveur naturelle : en tant qu’ingr\u00e9dient principal de la vanille, la vanilline offre une saveur proche de la vanille naturelle, apportant une v\u00e9ritable exp\u00e9rience de vanille aux aliments et boissons haut de gamme.<\/p>\n

5. Am\u00e9liore la stabilit\u00e9 du produit : la vanilline aide \u00e0 am\u00e9liorer la stabilit\u00e9 du produit dans certaines formules alimentaires, r\u00e9partit uniform\u00e9ment la saveur et prolonge la dur\u00e9e de conservation des aliments.<\/p>\n

6. Am\u00e9liore la perception de la douceur : la vanilline peut am\u00e9liorer la perception de la douceur des aliments, rendant la douceur plus importante et plus charmante, et est largement utilis\u00e9e dans les bonbons, les desserts et les boissons.<\/p>\n

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

Question : Qu’est-ce qui diff\u00e9rencie la vanille de la vanilline ?<\/p>\n

R\u00e9ponse : la vanilline est le principal composant aromatique de la vanille et est souvent utilis\u00e9e pour imiter ou rehausser la saveur de la vanille. Par rapport aux gousses de vanille naturelles, la vanilline a un co\u00fbt inf\u00e9rieur, un processus de production plus simple et peut \u00eatre utilis\u00e9e de mani\u00e8re stable dans une vari\u00e9t\u00e9 d’aliments et de boissons. L’avantage de la vanilline r\u00e9side dans sa forte capacit\u00e9 d’am\u00e9lioration du go\u00fbt et son faible co\u00fbt, ce qui en fait un choix id\u00e9al pour la production et l’application \u00e0 grande \u00e9chelle. Bien que la vanille naturelle offre une saveur plus complexe, la stabilit\u00e9 et l’\u00e9conomie de la vanilline la rendent largement utilis\u00e9e dans l’industrie alimentaire.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 121-33-5<\/li>\n
  • Formule chimique: C8H8O3<\/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":9958,"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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