Vanillin

Vanillin

All of us love vanilla, and many desserts and pastries do not do without this spice. But it if you use natural vanilla in pods or natural vanilla essence. Natural vanillin contains in the form of glycoside in fruits and is the main component of extract of vanilla. And here if such pleasure is too expensive for you, or in your shops there was never such exotic product — synthetic vanillin which, generally all is bought will always come to the rescue. But what suspicious white powder such is? Vanillin (4 - oxy - 3 - metoksibenzaldegid) represents colourless needle crystals with vanilla smell. Fusion point of vanillin of 81 - 83 °C. It is easily dissolved in alcohol, ether, chloroform, carbon sulfur, glacial acetic acid and in hot ligroin. Historically synthesis from guaiacol — colourless crystals of monomethyl ether of pyrocatechin was the first. And it, in turn, contains in products of dry distillation of wood of deciduous and coniferous breeds, high - boiling shoulder straps of beechen tar, and also in distillation products of guaiac resin. Now vanillin is synthesized both from guaiacol, and from lignin — component of the wood which is pulp and paper industry by - product. So if after all aforesaid at you appetite, then successful to you pies still was not gone!