Determination of Vanillin in Food

It is the main aromatic compound of natural vanilla. Pure vanillin is produced chemically by extraction of vanilla seeds with alcohol. It is one of the flavors widely used in the food industry. Vanillin Quantity Determination is also important within the scope of analyzes carried out for food safety.

Products where vanillin is commonly used:
- Pudding,
- Ice cream,
- Confectionery,
- Custard,
- Cookies,
- Chocolate,
- Beverages,
- Pastry products

Tests and analyzes are mandatory to control the use of additives in foods and to prove the claims. Foods containing vanillin, especially in high amounts, may trigger allergic reactions and cause headache, nausea and vomiting. At the same time, liver and kidney functions may be affected by consuming large amounts of flavor enhancers.

Vanillin Amount Determination is carried out to prevent health problems and to determine compliance with relevant standards and regulations.