摘要:
A method is described for purifying vanillin, and derivatives thereof, from a solution of vanillin or of a vanillin derivative in a solvent S1 containing impurities, comprising the following steps: a) a step of evaporating the solvent S1 in the presence of water so as to obtain an aqueous solution of vanillin or of a vanillin derivative; b) a step of liquid/liquid extraction by bringing the aqueous solution obtained at the end of step a) into contact with a solvent S2, at a pH of greater than 8 and less than 10, so as to obtain an organic phase and an aqueous phase containing vanillin or a vanillin derivative and residual solvent S2; c) a step of precipitating, at a pH between 4 and 7.5, the vanillin contained in the aqueous phase obtained at the end of step b), and d) a step of isolating the vanillin or a derivative thereof.
摘要:
The invention relates to a method for preparing an aromatic powder composition having a melting temperature Tf, including: i) feeding at least two basic powder solids having organoleptic properties into a mixer, the enclosure of which has been preheated to a temperature T lower than Tf, said solids being separately fed into said mixer; ii) mixing said solids in said mixer, in the absence of any outside liquid phase, at a temperature T lower than temperature Tf, at least one of said basic powder solids being fed into said mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at said temperature T; and iii) recovering said aromatic powder composition. Said method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound.
摘要:
The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin.
摘要:
The present invention relates to a method for preparing a compound of formula (I), comprising the reaction of vanillin and vanillyl alcohol in the presence of a base.