Function and Efficacy of Vanillin

Vanillin is a commonly used spice, its role and efficacy mainly include the following points:

Aroma enhancement and fixing: Vanillin has the aroma of vanillin bean and strong milk aroma, and is widely used in food, daily chemical and tobacco industries as aroma raw materials, flavor modifier or fixing agent.

Increase appetite: Vanillin has a special aroma, can increase appetite, improve the situation of loss of appetite.

Promote digestion: Vanillin is rich in dietary fiber, can promote gastrointestinal peristalsis, can also promote metabolism in the body, to a certain extent, can also achieve the effect of promoting digestion.

Refreshing: Vanillin has a certain irritation, can achieve the effect of refreshing and waking up, suitable for tired people to eat.

Bactericidal and anti-inflammatory: Vanillin contains certain formaldehyde components, which has a certain anti-inflammatory effect, and also has a bactericidal and anti-inflammatory effect, which can be used to improve the discomfort caused by gingivitis, periodontitis and other diseases.

Prevention of cardiovascular and cerebrovascular diseases: Vanillin also has a certain effect of lowering blood pressure, but also has the effect of preventing cardiovascular and cerebrovascular diseases, suitable for patients with hypertension, hyperlipidemia and other diseases to eat.

Inhibition of bacterial growth: Vanillin is a natural bacteriostatic agent, often combined with other bacteriostatic methods in the food field, and vanillin has different bacteriostatic effects on different strains. The antibacterial effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are conducive to improving the antibacterial effect of vanillin.

Applications in other fields: Vanillin also plays an important role in assisting bacteriostasis and sterilization. At this stage of the production process, hot sterilization is still the most common sterilization method in juice processing, and its treatment methods are generally pasteurization and high temperature instantaneous sterilization.