Vanilla, vanillin and vanilla flavoring are three different concepts. Vanillin - benefits and harm to the body, calorie content and contraindications Benefits and contraindications

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 is 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 in the open air, during which they lose two-thirds of their mass, darken and are covered on the outside with white vanillin crystals. 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 their 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 it is used to prepare sweet dishes, creams, drinks, and is used as a 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. It hardly dissolves in cold water. 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 for a week in a tightly 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 in vanilla syrup after cooking.

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, and ice cream.

The jams are also flavored with aromatic vanilla to give a brighter and more 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 taste of the cocktail 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 chefs prepare the extract differently and faster - they boil the pods in milk, and then add the aromatic milk to the dishes.

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 aroma well under high heat and is therefore most often used in bakery 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 transparent 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 of vanilla beans. 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 were created by the 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. Queen Elizabeth I of England 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.

Heat-resistant vanilla powder is added to baked goods and other dishes that will be cooked.

Extract and essence lose their aroma at high temperatures and are only suitable for cold products. Sometimes they impregnate 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, but only 1,800 tons were produced naturally. 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 of the essential oil of camphor laurel, from young pine wood. So the white powder in sachets that most of us replace with black-brown oily sticks coated with vanillin frost is a by-product of the production of rosin from pine resin. It cannot stand comparison with a natural product, because the smell is sharp, unstable and lacking in 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. It appears as small crystals or white powder. Synthetic vanillin is sold either pure 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 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.

Compiled based on materials from the following sites.

Vanillin is a spice with a pleasant, sweet smell that is extracted from the vanilla fruit. It is a colorless powder consisting of small crystals. Vanillin is used for the production of baked goods and confectionery products, as well as for the creation of perfume compositions.

Natural vanillin is extracted from vanilla pods

Appearance

Vanillin is extracted from a plant called Vanilla planifolia. This flower belongs to the orchid family. Vanilla is an evergreen, climbing plant. As it grows, it wraps around tree trunks. Its leaves are large, ovate, pointed at the end. The inflorescences are of a very unusual shape - they vaguely resemble an outstretched hand. The flowers are about 6 cm in size and are usually yellow or green. The seeds ripen in long pods, from which the spice is subsequently extracted.

Vanilla pods are collected while still green and then undergo a complex drying process.

Only manual labor is used in the production process of drying vanilla and extracting natural vanillin.

Crystals of natural vanillin are formed on the pods during the drying process in very small quantities

Where does it grow

Vanilla is native to the West Indies, a group of islands located in the Caribbean Sea. At the beginning of the 19th century, this plant was discovered by the Englishman Henry Charles Andrews, and over the next 200 years, vanilla spread to greenhouses around the world. Currently, the largest quantities of vanilla bean are grown in the southern states of the United States, Central America and northern South America, as they have the most suitable climate for this flower.

Vanilla plantations are mainly located in Madagascar and Reunion

Method of making spices

Vanillin is extracted from vanilla seeds, which ripen in pods. First, the seeds are treated with boiling water, then a long process begins, during which the seeds are alternately heated in the sun and steamed in plastic containers. This process takes about two weeks, after which the seeds darken and become dark brown. Then, the seeds are dried and simply kept for several months so that the smell intensifies.

The following types of vanilla are cultivated today for the production of vanillin:

• Vanilla is fragrant. Grows in Mexico, Indonesia, the Caribbean and Madagascar. It is distinguished by large inflorescences. It has a rich, “warm” aroma.
• Antillean vanilla. It grows in Central America, at an altitude of 0.5 km above sea level. Most often used in the form of an extract.
• Tahitian vanilla. The place of cultivation of this plant, which is the result of crossing the two species described above, is French Polynesia. This species is grown not only for the production of vanillin, but also for decorative purposes.

This is how natural vanillin is produced, but most of the spices sold in stores are artificially produced vanillin. It is made from various raw materials through synthesis.

Madagascar vanilla or bourbon vanilla is the highest quality

Tahitian vanilla is inferior in taste and organoleptic properties

Production of synthetic vanillin

Most of the spices sold in stores are artificially produced vanillin. It is made from various raw materials through synthesis. The possibility of synthesizing vanillin was discovered at the end of the 19th century in Germany by Wilhelm Haarmann and Ferdinand Thiemann. The production of synthetic vanillin was the first step towards the creation of artificial flavors. Currently, artificial vanillin can be obtained from a variety of substances, including eugenol, lignin and petrochemical raw materials.

Synthetic vanillin - artificial flavor

Flavor identical to natural

Vanillin, obtained by synthesis, belongs to the group of flavorings identical to natural ones. This means that it has the same chemical structure as natural vanillin and can be used as a food product. Natural-identical flavoring, as opposed to artificial flavoring, is found in materials of animal and plant origin.

Difference in smell between synthetic and natural vanilla

The difference in aroma between synthesized vanillin and natural vanilla is, in fact, very significant. According to research, the smell of vanilla contains four hundred different components, and vanillin is only one of them. Therefore, the aroma of real vanilla is much richer and more multifaceted than the smell of an artificial substitute.

The aroma of natural vanilla is much softer and more versatile than its synthetic counterpart.

Characteristics

• white or colorless powder;
• sweet aroma;
• bitter taste.

Nutritional value and calorie content

Nutritional value and calorie content per 100 grams of product

Chemical composition

The composition of natural vanillin includes:

• essential oil;
• gluco-vanillin;
• tannin;
• cinnamon ester.

Where and how to choose

In specialized stores selling professional bakery and confectionery products, vanilla can be purchased in a variety of forms: in pods, in powder, and also in the form of an extract or essence. Synthesized vanillin is sold in any grocery store.

A quality product should have a strong, rich aroma. If you purchase vanilla pods, make sure that they are long, soft and bend well.

The vanilla beans should be buttery and bend well.

Natural vanillin is very expensive and is produced in minute quantities, so it is almost impossible to find it on the shelves

You can find synthesized vanillin in any store or markets.

Beneficial features

• calms and relaxes;
• is a good antidepressant;
• has antioxidant and anticarcinogenic effects;
• considered a natural aphrodisiac;
• normalizes metabolism;
• helps relieve allergy symptoms;
• has an anti-inflammatory effect;
• is an antimicrobial agent.

Harm

• may cause a severe allergic reaction, manifested in irritation of the skin and mucous membranes.

Oil

Vanilla essential oil has a strong, spicy-sweet aroma that lasts for many years. It has found application in medicine, cosmetology and aromatherapy. Vanilla oil is included in many cosmetics and perfumes. Not only is it an excellent flavoring agent, but it also has a calming and rejuvenating effect. The beneficial properties of this oil allow it to be used to combat various diseases. Vanilla essential oil can be used internally, in the form of inhalations or aroma lamps, and also added to a bath or massage mixture.

Vanilla essential oil awakens feelings and improves mood

Application

In cooking

• vanillin is added to baked goods to give it a special aroma;
• vanillin is an essential component of many recipes for sweet creams and sauces;
• housewives often add vanillin to berry and fruit jams;
• most confectionery products, including chocolate, caramel, soufflé, etc., contain vanillin;
• sometimes vanillin is used to flavor alcoholic beverages, for example, liqueurs and some types of vodka;
• Vanillin is added to dairy and curd products to make them more flavorful.

Adding vanillin to any milkshake will make the taste of the drink rich and refined.

Without vanillin, you won’t be able to make traditional Easter cottage cheese.

Take 4 eggs and separate the whites from the yolks. Slowly beat the egg whites, gradually adding a glass of sugar and a pinch of vanillin. After this, without stopping whisking, pour the yolks into the resulting mass. Then, kneading the dough from bottom to top, add a glass of sifted flour. Then set the oven temperature to 200 degrees and let it preheat. While the oven is heating, prepare a baking dish. The bottom can be greased with oil or covered with parchment paper. The cake should be baked for 20-25 minutes.

Curd vanilla cream

Beat 2/3 of a standard package of butter, 170 grams of cottage cheese and 1 tsp into a homogeneous mass. vanillin. Beat at low speed. Then add a glass of powdered sugar and beat the mixture again, this time gradually increasing the speed to maximum. The cream is ready!

In medicine

Natural vanillin can be used as an aid to combat the following diseases:

• rheumatic pains;
• digestive disorders;
• fever;
• mental disorders;
• depression;
• sleep disorders;
• diseases of the nervous system;
• skin inflammation;
• poor health on critical days;
• menstrual irregularities;
• intestinal colic.

When losing weight

Many modern weight loss systems include vanilla, but not as a food additive, but as a powerful antidepressant. Inhaling the sweet aroma of vanilla helps fight bad mood, relieves anxiety and calms nerves. In addition, when inhaling this smell, a person produces hormones that block the feeling of hunger.

Vanillin is always added to protein shakes for weight loss.

At home

If you dilute a bag of vanillin in water and sprinkle your clothes and skin with this solution, you can relax in nature without fear of an invasion of midges, since the sweet smell repels these insects.

Take vanillin sachets on a hike - an aqueous solution of vanillin will save you from midges

• Natural vanillin is considered one of the most expensive spices in the world.
• Some Native American tribes used vanilla beans instead of money.

How much does vanillin cost (average price for 1 g)?

Moscow and Moscow region.

Vanillin is a crystalline powder with a characteristic odor and taste. It was created by chemist scientists due to the high cost of natural vanilla and is used in the confectionery and food industries, liqueurs, perfumes and in the production of medicines. It is worth noting that it does not possess the healing properties of natural vanilla, but only replicates its aroma, since it is an artificial substitute. This powder dissolves well in water, ether and alcohol.

Vanillin aroma is considered one of the most popular in the production of various drinks and food products. The properties of vanillin are invaluable for enhancing the intensity of other odors, aromatizing products and softening undesirable tastes (for example, the taste of fat in baked goods or boiling in dairy products).

Depending on the stage of preparation of the dish, the amount of vanillin required is determined. It is very important not to overdose, otherwise the final product will have a bitter taste. With a vanillin calorie content of 288 kcal, the average dosage, for example, per 1 kilogram of dough is equal to no more than 7 grams of powder.

Vanillin has found wide use in cooking when baking bakery products, in curd cheeses and dairy products in general, syrups, chewing gum, creams and chocolate.

This flavoring has long been used in households in the form of vanilla powder or sugar, representing a white mixture of granulated sugar or with vanillin. The content of the latter must be at least 3.7%.

The benefits of vanillin

The calming effect on the human body is one of the undoubted benefits of vanillin. Its smell can eliminate feelings of irritation and anxiety, and tame outbursts of anger. If you want to relax, relieve anxiety, get rid of insomnia and simply lift your spirits, inhale this pleasant aroma and apply the cosmetic product to your face or hair. Believe me, you will feel this incomparable aroma for a very long time.

Vanilla, being the main component of vanillin and its derivatives, is a natural antidepressant, antioxidant and anticarcinogen. That is why the benefits of vanillin are obvious for fever, allergies, arthritis and lowering blood pressure. Vanillin is also considered an aphrodisiac.

The harm of vanillin

If you are individually intolerant to this substance, skin irritation may occur, including eczema, contact dermatitis and skin pigmentation. But in general, the safety and harm of vanillin, like all flavorings, has not yet been scientifically proven. But, nevertheless, the correct dosage when using this substance in food has never harmed anyone.

Vanillin calorie content 288 kcal

Energy value of vanillin (Ratio of proteins, fats, carbohydrates - bzhu):

: 0.1 g (~0 kcal)
: 0.1 g (~1 kcal)
: 12.7 g (~51 kcal)

Energy ratio (b|w|y): 0%|0%|18%

Who doesn't know the sweetish vanilla smell?! It is present in most confectionery products as a flavor enhancer. Is vanillin, familiar from childhood, so harmless? Let's figure it out.

Natural and synthetic vanillin

Before discussing the benefits and harms of vanillin for the body, it is worth finding out what types there are. It’s worth mentioning right away that there are actually two types of this product:

• Natural vanillin - made from the pods of aromatic vines belonging to the orchid family. The main supplier of natural vanilla is Madagascar. And its share is less than 5% of the total amount of vanillin produced in the world.
• Synthetic vanillin is produced by synthesis from various raw materials - clove oil, paper industry residues, rice bran and the largest volumes from petrochemical materials.

Natural vanillin causes virtually no harm to human health and is highly valued, so we will take a closer look at the effect of the synthetic analogue on the body.

Common forms of vanillin. Crystal form

It has a smell that is practically indistinguishable from natural vanilla, is not afraid of thermal effects, has a long shelf life and retains its properties when heated to 250 degrees. Crystalline vanillin is in demand in the confectionery industry, especially for making ice cream. The crystals dissolve perfectly in alcohol already at 20 °C, and in water at a temperature of 75 °C.

Powder form

In fact, it is vanillin powder with various impurities based on types of glucose (dextrose, lactose, etc.). The powder, in comparison with crystalline vanillin, has the finest structure and is widely used in the manufacture of chocolate products. Even at room temperature, the flavor has a pronounced odor and dissolves well in water.

Liquid form

This form is used when vanillin is used in dissolved form, for example, in drinks. The liquid is created from a crystalline base dissolved in various carriers (ethyl alcohol, triacetate, propylene glycol). The main indicators of the liquid form are the temperature of the carrier and the percentage of vanillin content. The water-soluble carrier propylene glycol dissolves at 180 degrees, therefore, liquid vanillin on this basis is characterized by increased heat resistance and is usually used for the production of dairy products, confectionery products and a variety of drinks.

The benefits and harms of crystalline, powder and liquid vanillin will be discussed further.

What are the benefits of vanillin?

The popularity of the aromatic additive is due to its sweetness. Therefore, the beneficial effects of vanillin are often associated with the effect of vanilla odor on the body. It has a good calming effect and effectively reduces irritability and anxiety.

Using any cosmetic product with the addition of a small amount of vanilla can help relieve tension, relax, and achieve sound, restful sleep. When applied to skin or hair, the vanilla scent will stay with you all day.

I would like to add about the positive effects on humans when using natural vanillin:

• contains antioxidants that prevent aging and maintain a beautiful appearance;
• stimulates brain activity, improves concentration and memory, has a beneficial effect on creativity;
• has a powerful anti-carcinogenic effect, prevents the formation of malignant tumors;
• enhances the therapeutic effect on the body for arthrosis and arthritis;
• strengthens the immune system, helps a person quickly recover from infectious and inflammatory diseases.

What harm can the use of vanillin cause?

We will talk about synthetic vanillin, since the natural product has virtually no side effects on human health.

Like any artificially synthesized substance, vanillin is harmful to the human body.

Some synthesis options use coumarin, a highly toxic carcinogen. It has been proven to have a negative effect on the liver.

But the vanillin flavoring agent, the benefits and harms of which we are studying, is used in such small doses that it is difficult to prove the actual harm from the use of vanillin. Except for an allergic reaction to the flavoring or any component during its production. This may manifest itself as skin irritation, pigmentation disorders and skin dermatitis. This usually applies to workers who regularly come into contact with it in production, for example, sorters or powder packers.

There is no reliable data on the safety of vanillin for pregnant and nursing mothers. Contraindicated only in case of individual intolerance to vanillin.

Consumption of vanillin in moderate doses is practically safe for the body. But constant use is not recommended, like any synthetic product.

Energy and biological value

100 g of vanillin contains:

The increased calorie content is compensated by small doses of vanillin. And it is used in products that are difficult to classify as dietary foods. Vanillin is usually added to high-carbohydrate foods with a high fat content - biscuits, chocolate, cookies, ice cream.

Application of vanillin

There is a great need for vanillin flavoring in the food industry for the manufacture of food products. The use of ice cream and chocolate in the production of ice cream and chocolate is especially popular; according to statistics, these two products account for 75% of the vanillin produced. Widely used to enhance the taste of tea, cocktails and other alcoholic and non-alcoholic drinks.

But few people know that vanilla aroma goes harmoniously with meat dishes. For example, when preparing sweet and sour fruit sauce.

Vanillin is often used not only to impart a pleasant aroma to the product, but also to eliminate the smell and taste of a low-quality product. It is important to use vanillin in strict proportions; an excess of flavoring will give a specific bitterness to the product.

Vanilla scent is popular when creating cosmetics. Each cosmetic company has more than one series using vanilla aroma. It is often used to eliminate unpleasant odors and tastes from pharmaceuticals, especially baby detergents and detergents. There are known successful attempts by Taiwanese scientists to use vanillin in the treatment of psoriasis.

Vanillin has also found its use in domestic conditions for the preparation of repellent against midges and mosquitoes based on an aqueous or oil solution, as well as when mixed with baby cream. For infants, this is the only absolutely harmless repellent.

Finally

The health benefits and harms of vanillin, like other flavorings, have not yet been fully studied. But we can say with confidence that using this product in the correct dosage will not cause any harm to health.

Vanilla is a genus of the same name of perennial vines and their fruits of the Orchidaceae family.

Vanilla is a spice that, due to its subtle but rich and persistent sweetish aroma, is actively used in cooking, cosmetology and perfumery. However, due to the labor-intensive processing and cultivation process, vanilla is one of the most expensive spices in the world. The fruits of vanilla, for which the plant is actually cultivated, are brown or almost black elastic, soft and oily slightly rounded pods 10-20 cm long, sometimes covered with a coating of white crystals, but this feature belongs to the best varieties of vanilla.

Vanilla is native to Central America and Mexico. Currently, vanilla is also cultivated in Madagascar, China and Indonesia.

Composition of vanilla (per 100g)(we are talking about pods) the following: proteins - 1.2 g, carbohydrates - 12.5 g, fats - 0.1 g, essential oils, aromatic substance vanillin aldehyde (1.5-3%), resins, tannins, sugars. And also a small amount of B vitamins (B2, B5, B1, B3, B4, B6) and minerals - calcium, magnesium, potassium, manganese, iron and zinc.

Vanilla calories is about 287 kcal/100g.

In cooking, expensive natural vanilla are replaced with a synthetic analogue - vanillin, which often acts as a raw material for flavoring baked goods and desserts. But only the most expensive confectionery shops can afford to use natural vanilla. In general, vanilla, and more often vanillin, is used in the manufacture of chocolates, chocolate, biscuits, cookies, creams, vanilla sugar, jellies, puddings, mousses, cottage cheese casseroles, cottage cheese desserts, confectionery and bakery products.

In addition, vanilla flavoring is used to improve the taste and aroma of tea, alcoholic and non-alcoholic drinks and cocktails.

Beneficial properties of vanilla

Vanilla has antioxidant, sedative, antipyretic and calming properties. In addition, vanilla is an aphrodisiac and with regular use of vanilla essential oil, it is beneficial for frigidity, impotence, erectile dysfunction and loss of libido. Vanilla essential oil stimulates the secretion of certain hormones such as testosterone, estrogen, etc., which contribute to normal sexual desire.

The antioxidant properties of vanilla neutralize free radicals and protect the body from some forms of cancer.

Vanilla essential oil can effectively reduce fever while fighting infections due to the presence of components such as eugenol and vanillin hydroxybenzaldehyde in it.

Thanks to its sedative properties, vanilla and vanilla essential oil relieve all types of inflammation and hyperactivity in all systems functioning in our body, namely the respiratory, circulatory, digestive, nervous and excretory systems. It relieves inflammation due to fever, cramps, hypersensitivity allergies.

In addition, vanilla essential oil will help normalize healthy sleep. It lowers blood pressure and has a calming effect on the brain.

Vanilla has a positive effect on women's health, in particular helps to normalize the menstrual cycle.

Vanilla essential oil and vanilla extract are used and in perfumery to create subtle sweetish notes in the bouquet, as well as in cosmetics- shampoos, shower gels, scrubs, liquid soap and bath foams.

However, in addition to the beneficial properties and widespread use vanilla has contraindications: individual intolerance and pregnancy.

Use vanilla incense sticks to create a romantic mood, light the stick and enjoy this subtle, sophisticated aroma!