Vanillin-Cyclodextrin-Complex
INQUIRY
Vanillin-Cyclodextrin-Complex
Catalog CD-IC04
Cyclodextrin Type Cyclodextrin inclusion complex
Packaging 10 kg
Storage Condition Store in a tightly sealed container away from heat and direct light, and in a cool dry place
Uses Excipient
Availability In stock
*On-demand pack size is available, please contact us for multi-kilograms pack sizes.
Product Description
Vanillin-cyclodextrin-complex, abbreviated as vanillin-CD-complex, is an inclusion complex obtained from encapsulating vanillin in the cavity of CD molecule.
Vanillin is a phenolic aldehyde extracted from the large orchid plant Vanilla. Besides being naturally found in vanilla beans, it can also be synthesized artificially. Vanillin has the aroma of vanilla beans and rich frankincense. It is the world's first synthetic flavor and one of the most produced spices in the world. As an important food additive and spice product, vanillin is widely used in the formulation of edible, daily and tobacco flavors, and endows products with a unique smell and taste. Apart from being famous for its flavor, vanillin also possesses several bioactive properties, namely anti-cancer, neuroprotective, antibiotic potentiation and anti-quorum sensing, leading them to be useful in the pharmaceutical industry as well [1].
- Reasons for developing our product
Vanillin is volatile and lacks thermal stability. When exposed to the air, vanillin is easily volatilized, oxidized and loses activity, which will affect the storage and preservation process of food, and the food is prone to oxidation and deterioration. In addition, vanillin decomposes quickly when exposed to heat. If treated at high temperatures during food processing, it may lose its preservation and processing effects on the product, thus shortening the effective storage time of the food.
- Advantages of our product
CD has a central hydrophobic cavity structure, which can form inclusion complexes with guest molecules to improve the water solubility, stability and antioxidant properties of guest molecules. Therefore, a vanillin-CD complex is prepared with vanillin as a guest molecule and CD as a host molecule through microcapsule technology. Our product effectively extends the range of uses for vanillin. It not only solves the problem of vanillin being volatile, which effectively improves the thermal stability of vanillin molecules, but also gives them certain sustained release properties. On the other hand, the inclusion complex serves as a food additive and exhibits better water solubility, resulting in a stronger food preservation effect, as the higher the concentration of vanillin in the solution, the stronger the preservation effect [2].
Specification
| Appearance | White powder |
| Vanillin content | Min. 10.0% |
| Heavy metals | Max. 5 ppm |
| pH | 6.0-7.0 |
| Loss on drying | Max. 10.0% |
| Total aerobic microbial count (TAMC) | Max. 1000 cfu/g |
| Total yeast and mold count (TYMC) | Max. 100 cfu/g |
| Escherichia coli | Not detectable |
Applications
Vanillin-CD inclusion complex improves vanillin's solubility and thermal stability, reduces its volatility, and provides sustained release properties. Therefore, the application of this inclusion complex is a further expansion and upgrade based on the application of vanillin.
- Vanillin-CD inclusion complex can be added to milk powder, cakes, cold drinks, candies, biscuits, and other foods to impart a milky flavor and effectively improve the sensory quality of the product, as vanillin is mainly used as an additive in the food industry.
- Vanillin-CD inclusion complex can also be used for food storage and preservation to extend the shelf life of food, as vanillin in inclusion complex is better able to inhibit the growth of bacteria, act as a powerful antioxidant, and stabilize food ingredients.
Related Products
As one of the leading CD companies, Alfa Chemistry has a dedicated team which has accumulated extensive expertise in the field of CD chemistry. We offer a new water-soluble vanillin-CD inclusion complex in kilogram quantities tailored to meet the requirements of various fields. We do our best to provide customers with first-class products and services. For more information, please feel free to contact us.
References
- Arya, S. S.; et al. Vanillin: a review on the therapeutic prospects of a popular flavouring molecule. ADV TRADIT MED (ADTM). 2021, 21(3): 1–17.
- Moon, K. D.; et al. Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157: H7 in a model apple juice medium and in apple juice. Food Microbiology. 2006, 23(2): 169-174.
It should be noted that our our products and services are for research use only, not for clinical use.
