Vanillin
- INCI:
- Vanillin
- Also known as:
- Methyl vanillin
Aromatic flavoring with the characteristic vanilla profile, one of the most widely used flavors in the food industry. It provides sweet, rounded notes in bakery, chocolate making, ice cream, and beverages, and is also used as a base note in perfumery. Dosage is adjusted to the target sensory profile.
Functions
Typical applications
- Bakery and pastry
- Chocolate making
- Ice cream and desserts
- Beverages
Specialties
Sectors
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See the whole Food line →Annatto Color
Bixa Orellana Seed Extract
Natural color obtained from annatto (achiote) seeds, traditional in Latin American cuisine. It delivers shades ranging from yellow to orange in cheeses, snacks, fats, and meat products. Available in water-soluble or oil-soluble versions depending on the system to be colored.
Steviol Glycosides
High-intensity sweeteners obtained from the leaf of Stevia rebaudiana, used to reduce sugars with a botanical origin. The different grades and glycoside compositions make it possible to adjust the sweetness profile and residual notes to each application. They are used in accordance with applicable regulations.
Turmeric Color
Curcuma Longa (Turmeric) Root Extract
Natural color derived from the turmeric rhizome, used to impart intense yellow shades in foods and beverages. It is a natural alternative to synthetic yellows in mustards, seasonings, bakery, and dairy. Shade stability depends on the system and the processing conditions.
Aloe Vera Concentrate
Aloe Barbadensis Leaf Juice
Concentrated juice obtained from the aloe vera leaf, designed to be reconstituted in the aqueous phase of the formulation. In cosmetics it is used in gels, lotions, and moisturizing hair products; in food and beverages, it is used in accordance with applicable regulations. It allows aloe to be dosed efficiently in industrial production.