Natural artificial vanillin, at last

by Laurie Gorton
Share This:

Although vanillin makes up the main flavor and aroma component of natural vanilla, extraction of the pure compound from actual vanilla beans results in an ingredient far too expensive to compete with readily available, chemically synthesized vanillin. Until now.

Starting with ferulic acid derived from rice bran, Rhodia Aroma Performance, Lyon, France, developed a fermentation process that yields natural vanillin as a pure compound. The water-soluble, beige to brown crystalline powder carries a soft, powdery note completed by a touch of caramel taste. Because it comes from a natural (and renewable) raw material and a bio-fermentation process, this form of vanillin meets the requirements of “natural status“ by the EC’s rule 1334/2008 and can be described as a “natural flavor” under US labeling regulations.

The company noted that Rhovanil Natural is cost-competitive vs. vanilla bean extract because much less is needed to achieve the same organoleptic strength.

Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.