Vanillin - what is it? Are vanilla sugar and vanillin the same thing? Vanillin and vanilla sugar.

Today, you can find many spices for baking on the supermarket shelves, but vanilla has remained the most popular of them for so many years. It can be found in different forms of release: essence, stick, extract. At the sight of a variety of spice, people often wonder: what is vanilla sugar? From the name it is intuitively clear that this is a sweet substance with a vanilla flavor, but how it is produced and whether it is possible to prepare a spice at home remains a mystery to many.

What is vanilla

The vanilla plant belongs to the orchid family. It has yellow-green flowers shaped like an orchid, and a stem curled like a liana. Pods (fruits of perennial vines) are used for food, which are plucked while still unripe, and dried in a special way. Vanilla originated in Mexico and Central America, but today the plant is grown all over the world in the tropical climate zone from South America to Tahiti. The largest producers and exporters of spices today are Indonesia, Madagascar, China.

This spice is one of the most expensive in the world. What is sold in stores for a penny is a synthetic substitute with vanilla flavor. Fresh pods do not smell, in order to get a characteristic smell, the fruits are treated with hot water or steam, after which a white coating in the form of small crystals is released on the pods. This is how vanillin is formed, its content in one pod does not exceed 3%. Due to the fact that each flower is pollinated by hand and the amount of aromatic substance is minimal, the spice acquires a high value and price.

As a rule, the spice and its derivatives are widely used for the preparation of bakery and confectionery products, in the food and perfume industries, and in the manufacture of a number of medical preparations. Vanilla has a unique flavor that goes well with other spices. In addition to cooking, this smell is often used for aromatherapy, it has an amazing effect on a person’s well-being.

Useful properties of spices

Vanilla is famous not only for its aroma, but also for a rich list of properties that have a beneficial effect on health, the ancient Aztecs knew about this. Today, scientists have proven that a small treat with vanilla, eaten after waking up, that is, for breakfast, is the prevention of arthritis. Also among the useful properties of spices are the following:

• eliminates insomnia, improves the quality of sleep;
• lowers blood pressure;
• essential vanilla oil is a powerful aphrodisiac, it is used to treat frigidity, impotence;
• aroma stimulates muscle and brain activity;
• helps fight viral diseases, brings down the temperature;
• helps to get out of depression, fights neuroses;
• reduces irritability, improves mood;
• relieves pain during PMS in women;
• discourages cravings for sweets, promotes weight loss.

Vanillin flavoring - what is it

A substance called vanillin is an artificial substitute for vanilla. It is a needle-shaped crystals with a characteristic odor. It was invented at the end of the 19th century, because natural spice was distinguished by a high price. Vanillin has a slightly bitter taste, this is felt with increasing concentration. In order for bitterness not to appear in ready-made dishes, proportions must be observed. The only thing that connects these two additives is a characteristic aroma, so there is no need to talk about the benefits of vanillin, as well as about the dangers.

What is vanillin made from?

Natural vanillin is found in a minimal amount in the fruits of the plant. It is extracted in the laboratory using alcohol or ether. Flavoring identical to natural is produced artificially. Raw materials are aromatized in the laboratory with the help of sublimation and natural extract. Vanillin is often made from wood or paper.

Production technology

In different regions, the technological processes for extracting natural vanillin may vary, but in general terms, vanilla goes through the following stages:

1. The green fruits of the plant are also plucked; after harvesting, they can withstand up to several months of maturation.
2. The seeds are blanched with hot water to suppress various processes in vanilla tissues.
3. After 1-2 weeks, the seeds are heated and steamed: in the daytime they dry in the sun, and at night they are wrapped in cloth and put in airtight containers.
4. During the fermentation of seeds, they should acquire a dark brown color.
5. After they are dried and kept for several months, after drying, the aroma becomes more saturated.

There are accelerated methods for isolating vanillin, but they have not been widely implemented in mass production. In order to speed up the flavoring process, the seeds are crushed, frozen, heated with steam or otherwise treated with special chemicals. Since the end of the 19th century, vanillin has been synthesized artificially, since natural flavoring does not cover all the world's needs.

Vanillin types

Vanillin flavoring has several varieties, they are due to the state of aggregation of the substance:

• Crystal. Resistant to the damaging effects of high heat treatment, while not losing its properties. The substance has a classic vanilla smell, which persists even in the finished dish. Used for baking, gluten-free desserts, ice cream. Soluble in water at +75°C and above, in alcohol at +20°C.
• Liquid. It is a crystalline vanillin dissolved in ethyl alcohol. It is used for the preparation of dairy products, drinks, including alcoholic, some types of pastries.
• Powdery. It has a very fine grinding, the structure resembles powdered sugar. Due to this, this type is used for the manufacture of chocolate. Compared to the crystalline form, powdered vanillin dissolves better in water, it is more technologically advanced, and has a bright vanilla flavor.

What is the difference between vanillin and vanilla sugar

In cooking, vanilla sugar is ordinary granulated sugar or powdered sugar that is mixed with vanilla beans. After some time, the sugar is saturated with aroma and acquires a characteristic vanilla smell. Vanilla, in turn, is extracted in a more complex way, it has a concentrated taste and aroma. If we compare these two additives, then vanilla sugar is inferior in odor saturation.

Chemical composition

Vanilla sugar in its composition contains many vitamins, micro and macro elements. Despite the high energy value of 398 kcal per 100 grams, a small amount of product is needed to give a characteristic aroma, which will not affect the figure in any way. The list and amount of nutrients contained in vanilla sugar in terms of 100 grams of product:

Main nutrients:

• Proteins - 0 g;
• Fats - 0 g;
• Carbohydrates - 99.5 g;
• Dietary fiber - 0 g;
• Water - 0 g.

Trace elements:

• Iron - 0.298 mg;
• Manganese - 0.272 mg;
• Zinc - 0.013 mg;
• Copper - 8.5 mcg.

Macronutrients:

• Potassium - 20.32 mg;
• Calcium - 4.13 mg;
• Sodium - 2.01 mg;
• Magnesium - 1.42 mg;
• Phosphorus - 0.7 mg.

Vitamins and amino acids:

• Vitamin PP (Niacin equivalent) - 0.0502 mg;
• Riboflavin - 0.011 mg;
• Thiamine - 0.001 mg;
• Pyridoxine - 0.003 mg;
• Pantothenic acid - 0.004 mg.

Is it possible to replace vanilla sugar with vanilla

It is impossible to completely replace flavored granulated sugar with vanillin, due to the fact that they have a different structure and taste. Ethylvanillin (another name for vanillin) has a bitter taste, the more it is, the more pronounced this bitterness is. Flavored granulated sugar, in turn, has a sweet taste and fragrant natural smell. If you have natural vanillin or vanilla bean, it is best to make your own flavored sweetener.

Consequences of abuse and contraindications

Despite all the benefits of vanilla flavor, you should not abuse vanilla sugar in your diet. This can lead to the formation of dental caries in adults and children, various types of diabetes, negatively affect the figure, skin quality, etc. In addition, the additive can cause an allergic reaction of varying degrees of complexity and disruption of the gastrointestinal tract (GIT).

The use of vanilla-flavored sugar is strictly contraindicated for people in the following cases:

• with individual intolerance, allergy to the product;
• under the age of three years, a slight allergic reaction may occur;
• with exacerbations of diseases of the gastrointestinal tract, it can provoke a worsening of the condition.

It is worth noting that the harm from the use of this supplement is extremely rare. Often, a person cannot physically eat such an amount of sugar to harm his health. But this applies to high-quality natural vanilla sugar. On the market for these products, there are many fakes, which are used to create a cheap synthetic substitute for vanilla, which contains unhealthy aldehyde compounds. With prolonged contact with these substances, mucous membranes are irritated, advanced cases can lead to tissue necrosis.

How to make vanilla sugar at home

Many doubt the naturalness of a store-bought supplement, and ask themselves: what can replace vanilla sugar? You can not replace it, but cook it yourself at home. For this, you will not need a few ingredients, only granulated sugar and a natural vanilla pod. It may take some time for the sugar to saturate with the flavor of the vanilla seeds extracted from the pod.

Recipe

Follow these steps to make your own flavored sweetener at home:

1. Cut one vanilla pod into two pieces along the entire length.
2. With the tip of a knife, run along half of the pod and remove the seeds, send them to the mortar.
3. Do this procedure with the second half of the pod.
4. Grind the seeds in a mortar until a powder.
5. Mix the powder with 1 kg of granulated sugar and a small amount of powdered sugar.
6. Transfer the mixture to a food container, put the spent halves of the pod, tightly close the lid.
7. Send the container to a dark place.
8. After 4 days, the fragrant nutritional supplement will be ready.

There is an easier option for preparing a fragrant sweetener. At home, you can make vanilla sugar from vanillin. Prepare the mixture based on the following proportions. One bag of vanillin weighing 1.5 grams must be mixed with 40 grams of regular granulated sugar. The finished mixture must be infused for several days so that it is saturated with aroma.

Storage Features

The characteristic aroma of the spice gradually disappears, so it is important to observe special storage conditions in order to avoid this. This type of sugar is best stored in a glass container with a tight-fitting lid in a dry, dark place. If you rarely use this flavor, then do not prepare it for future use in large quantities, otherwise the flavor will fizzle out over time.

Application in cooking

If the question is still relevant for you: what is vanilla sugar and where to use it, below is a list of dishes using this aromatic additive:

• rolls;
• cupcakes;
• rolls;
• pies;
• puddings;
• cakes;
• cream;
• cocktails;
• candies;
• chocolate;
• dairy dishes.

in baking

Vanilla sugar is often added directly to the dough, no matter what, yeast or shortbread, it dissolves without leaving grains, while saturating the batch with a unique aroma. This type of sweetener is also added to various sweet fillings; it goes well with many fruits and berries. Crystals can be used as a sprinkle for baking.

For making confectionery creams

Regular sugar in confectionery cream recipes can be replaced with vanilla. Buying this amount of sweet additive will be more expensive, but the result will justify the cost. With the addition of a fragrant sweetener, you can prepare such popular confectionery creams as custard, butter, semolina, with condensed milk and butter, with the addition of mascarpone cheese, and many others.

In drinks and cocktails

Some alcoholic drinks, such as cognac, liqueur, also contain sugar, which is interchangeable with flavored. Such an additive will complement the bouquet of aromas. It is often put into alcoholic and non-alcoholic cocktails for the same purpose. Even with the help of crystals of this fragrant additive, you can decorate cocktail glasses. You can make a syrup based on vanilla sugar and use it for layered cocktails.

What to cook with vanilla sugar

As soon as the theoretical component of what fragrant vanilla sugar is cleared up, you can begin to practice. With vanilla sweetener, you can make custard for cakes and pastries, cheesecakes, which will be an excellent breakfast, and yeast buns to the delight of all friends and relatives. If you do not have the skill of preparing such dishes, then clearly follow the step-by-step instructions.

• Time: 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 186 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

One of the many variations of custard preparation. For splendor, a little butter can be added to the composition; this ingredient is not used in this recipe. The cream is easy to make at home, it has a pleasant aroma, thanks to the vanilla sweetener. This cream can be layered with cake layers, for example, Napoleon, or used as an eclair filling.

Ingredients:

• milk -400 ml;
• granulated sugar - 200 g;
• flour - 60 g;
• eggs - 2 pcs.;
• vanilla sugar - 1 sachet.

Cooking method:

1. Beat the eggs with a whisk, gradually add all the flour and pour in a glass of milk, mix everything until a homogeneous consistency.
2. In the second glass, dissolve ordinary granulated sugar and vanilla, send to the stove, heat over low heat.
3. Prepare a water bath in advance.
4. When the liquid boils, remove it from the heat and begin to introduce the prepared mixture of flour, eggs and milk in a thin stream.
5. Do not stop stirring vigorously, make sure that the eggs do not curl.
6. Place the almost ready custard in a water bath, and keep on fire, stirring regularly, until the mass thickens.
7. If you could not avoid lumps, then you can correct the situation with a mixer or immersion blender.

Syrniki

• Time: 25 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 230 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: medium.

Fragrant cheesecakes will be a great start to the day. You can add sweetness to the dish with raisins and various sauces, such as homemade jam or condensed milk. To reduce the calorie content of this recipe, use a dry non-stick pan for frying or reduce its quantity. These cheesecakes will go well with morning coffee and other drinks.

Ingredients:

• cottage cheese 5% - 400 g;
• vegetable oil - 100 ml;
• flour - 100 g;
• granulated sugar - 50 g;
• eggs - 2 pcs.;
• vanilla sugar - 1 sachet.

Cooking method:

1. First you need to grind the cottage cheese with vanilla and regular sugar.
2. Then add eggs, gradually introduce flour, mix well.
3. Adjust the amount of flour if necessary, the dough should not stick to your hands.
4. Form small cakes from the dough, roll in flour.
5. Heat refined oil in a frying pan, lay out cheesecakes.
6. Fry until golden brown over medium heat on both sides.
7. Lay the finished cheesecakes on a paper towel to get rid of excess fat.
8. Serve warm or chilled.

yeast buns

• Time: 2 hours 30 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 313 kcal / 100 grams.
• Purpose: for breakfast, dessert.
• Cuisine: Russian.
• Difficulty: difficult.

Lush vanilla buns will become a real delicacy on the everyday and festive table. They turn out ruddy, attractive in appearance. The dough according to this recipe is lush, while being very elastic, it allows you to form buns of various shapes. Brown sugar is used as a topping, it can be replaced with vanilla or garnished with coconut flakes, sesame seeds.

Ingredients:

• flour - 600 g;
• milk - 300 ml;
• butter - 100 g;
• granulated sugar - 70 g;
• brown sugar - 50 g;
• dry yeast - 1 sachet (12 g);
• vegetable oil - 5 ml;
• egg yolks - 4 pcs.;
• vanilla sugar - 2 sachets;
• salt - 2 g.

Cooking method:

1. Mix three egg yolks with flavored and regular granulated sugar, add salt, rub the mass until white.
2. Mix everything with softened butter, pour in 250 ml of milk and mix again.
3. Combine the yeast with flour, gradually add flour and knead the dough.
4. Adjust the amount of flour, if necessary, knead the dough until smooth, it should be elastic and not stick to your hands or dishes.
5. Cover the container with the dough with cling film or a clean towel and put it away for 1 hour in a warm place.
6. After this time, the dough has risen, it needs to be kneaded and put back in a warm place for half an hour, its volume should at least triple.
7. When the dough rises a second time, form buns of any shape: with ordinary balls or curls.
8. Line a baking sheet with baking parchment, grease with vegetable oil.
9. Spread the buns all over the baking sheet.
10. Prepare the mixture for lubrication: mix the remaining yolk with milk and brush on top with a culinary brush.
11. Sprinkle the buns with brown sugar and let rise in a warm place for 20 minutes.
12. At this time, preheat the oven to 200°C.
13. When the buns disperse, send them to bake for 25 minutes, they should be well browned.
14. Do not leave the buns in the oven, take them out to reach room temperature.

Video

It is an important ingredient in many desserts, sweet sauces, preserves and confectionery. When buying vanilla sugar in the store, most consumers are oblivious to the fact that they are actually choosing a product called "vanillin sugar". One letter in this case is of great importance.

The composition of a cheaper and at the same time more popular substitute often leaves much to be desired. In other words, vanillin sugar is a synthetic replacement for vanilla.

Vanillin is an organic compound that is present in natural vanilla beans, responsible for their taste and smell. However, the artificially obtained synthetic substance significantly loses its value.

In the food industry, it is produced on a mass scale to reduce the cost of production. Such a product with real vanilla, unfortunately, has little in common, and besides, it has a certain effect on health.

All this is due to the artificial food additives that can be found in its composition. The U.S. National Health Harm has placed it on the Register of Hazardous Chemicals. In sensitive persons, the substance may cause skin irritation, eczema, changes in skin pigmentation and contact dermatitis.

Vanilla, along with saffron and cardamom, is one of the most expensive spices in the world. Therefore, vanilla sugar cannot be attributed to cheap products, and besides, it is difficult to find it in ordinary stores. It is a mixture of beet sugar combined with vanilla pods or vanilla extract.

However, it can be easily prepared at home. This is a much better solution than buying ready-made vanillin sugar, which contains the controversial vanillin (or ethyl vanillin).

It is important to buy vanilla sticks for this purpose, stored in sealed packages that prevent them from drying out.

homemade vanilla sugar recipe

It is necessary to prepare 200 g of sugar and a vanilla pod. It is cut in half and grains are selected from the pod. Sugar is placed in a jar with a good lid, the contents of the vanilla stick are poured and mixed thoroughly.

The pod itself is sliced ​​and added to the mixture, which further enhances its flavor. From time to time it is worth shaking the contents of the jar so that lumps do not appear. One teaspoon of such sugar replaces a pack of vanillin.

Flavored sugar can also be made by adding other intensely flavored ingredients. Lavender, lemon balm, cinnamon violet or grated orange peel are a guarantee of an interesting taste in a natural product without preservatives and artificial colors.

Composition, calorie content and elements of vanilla sugar. Useful properties and contraindications for use. How to make vanilla sugar without additives at home and how can it be replaced? History of occurrence and methods of application.

The content of the article:

Vanilla sugar is a sweet flavor-aromatic powdery substance with a specific smell. As a rule, a purchased product is made from granulated sugar (powder) and vanilla powder. The latter is made from immature fruits (pods) of some plants of the Vanilla genus (Vanilla), which grow in places with a hot and humid climate - Madagascar, Mexico, China, Indonesia and Central America. The fruits themselves are odorless until they are subjected to a certain treatment with hot water and then wool. Vanilla pods suitable for cooking should be soft and elastic - cracked fruits no longer have the very smell that is so valued in confectionery. As a rule, vanilla sugar is quite expensive due to the difficulty of growing vanilla fruits. There is a cheaper substitute for vanilla sugar - vanillin.

Composition and calorie content of vanilla sugar

Calorie content of vanilla sugar - 398 kcal per 100 g of product, of which:

• Proteins - 0 g;
• Fats - 0 g;
• Carbohydrates - 99.5 g;
• Dietary fiber - 0 g;
• Water - 0 g.

• Copper - 8.5 mcg;
• Manganese - 0.0272 mg;
• Zinc - 0.013 mg;
• Iron - 0.298 mg.

• Potassium - 20.32 mg;
• Calcium - 4.13 mg;
• Magnesium - 1.42 mg;
• Sodium - 2.01 mg;
• Phosphorus - 0.7 mg.

• Thiamine - 0.001 mg;
• Riboflavin - 0.011 mg;
• Pyridoxine - 0.003 mg;
• Vitamin PP (Niacin equivalent) - 0.0502 mg;
• Pantothenic acid - 0.004 mg.

1. Glycoside glucovanillin - when processing fresh vanilla pods, it is split into glucose and free odorous aldehyde - vanillin.
2. Anise alcohol - when released, it forms anise aldehyde, which smells like hawthorn flowers.
3. Cinnamaldehyde - most often, in the largest amount found in cinnamon and cassia oils.
4. Heliotropin - has a heliotrope smell, intermediate between vanilla and cinnamon. Also present in lilac.

Useful properties of vanilla sugar

The benefits of vanilla sugar and dishes containing it:

• Relieves irritation and stress. There is a whole list of confectionery products that help fight stress, but vanilla sugar is one of the leaders in this list.
• Prevents obesity. Thanks to a special combination of flavoring substances and essential oils, after eating vanilla sugar, appetite is significantly reduced: at the chemical level, the cells that stimulate it are suppressed.
• Reduces the risk of diabetes. The powder contained in vanilla sugar accelerates all metabolic processes in the body, which reduces the level of sugar, which cannot be said about sweet products using regular sugar.
• Powerful Antioxidant. Vanilla sugar neutralizes some free radicals, which may protect against several forms of cancer, including cervical cancer.
• Improves digestion. Vanilla essential oils have a beneficial effect on the digestive system, accelerating its function.
• Helps fight sickle cell anemia. Substances contained in vanilla sugar partially prevent the formation of sickle-shaped cells, which occurs due to this rare genetic disease.
• Neutralization of alcohol in the blood. If you use products with a high content of vanilla sugar or a high concentration of vanilla powder itself in it, then alcohol is neutralized in small quantities, often a state of alcoholic intoxication. It has also been shown to have an effect on alcohol dependence - in some cases to the point of complete rejection of alcohol.
• Pain relief effect. During menstruation, you can consume vanilla sugar in small quantities, which will reduce pain and improve overall well-being.

Harm and contraindications to the use of vanilla sugar

Consequences of abuse:

1. Digestive problems. Vanilla sugar is a spicy product containing essential oils, which can adversely affect the stomach and intestines in large quantities.
2. allergic reactions. Vanillin, which is part of vanilla sugar, is one of the strongest allergens along with citrus fruits. Excessive use can threaten with allergic reactions, which are accompanied by a skin rash that develops into eczema or dermatitis.
3. Dizziness. Vanilla sugar can lower blood pressure, which, when initially low, will cause mild dizziness and nausea.

Absolute contraindications to the use of vanilla sugar:

• Allergy - especially often manifests itself with constant contact with the product, for example, if you work as a confectioner.
• The age of up to three years is the greatest susceptibility to allergic reactions.
• Exacerbation of diseases of the gastrointestinal tract - deterioration.

If we compare the harm and benefits of vanilla sugar, then the obviously beneficial properties outweigh. Observing some rules and restrictions in its use, you can enjoy this product without harm to health.

Vanilla Sugar Recipes

In addition to vanilla sugar, which is notable for its undemocratic price, there is a synthetic substance - vanillin. It differs in that it has a not so bright and pronounced smell, it is very easy to find it on the shelves of our stores, and the price is pleasing to the eye. However, initially vanillin was used only on an industrial scale: vanilla sugar and, moreover, pure essence or powder are much more expensive than a substitute.

For home cooking, it is better to use vanilla sugar, since it fully reproduces the above useful properties, it is consumed sparingly when cooking at home, which makes the price acceptable for the unique taste and aroma of baking. The best vanilla sugar is made independently: it does not lose its aromatic properties during transportation and sale.

Recipes for vanilla sugar at home:

• Recipe #1. Take out all the seeds from one large “correct” (we talked about vanilla pods suitable for cooking at the very beginning) vanilla pod, grind or grind in a mortar to form a paste. Grind 1 kg of sugar into powder, mix thoroughly with the resulting vanilla mass. Store in a tightly closed glass jar with the empty pod.
• Recipe #2. Pour 0.5 kg of sugar (powdered sugar) into a glass jar with a tight lid, put 1-2 vanilla pods in the same place, leave for a week, stirring occasionally. Sugar in a jar can be replaced several times, then until the vanilla loses its aroma - up to six months.

1. . Cook semolina porridge from 250 grams of semolina, 1 liter of milk and 1 tablespoon of sugar. Put the thickened porridge and cool, be sure to stir. Beat 2 eggs and 3 tablespoons sugar until fluffy. Put the resulting slightly warm porridge, add 2 tablespoons of soft butter, a pinch of salt and 3-5 mg of vanilla sugar there. To stir thoroughly. Lubricate the baking dish with butter (margarine) and evenly sprinkle with semolina, shake out the excess by turning the form over. Put the resulting mass into a mold, level it, bake at 180 degrees until the mass hardens.
2. Custard. Almost all custard recipes contain vanilla sugar or vanillin. Mix 4 tablespoons of flour with 100 ml of milk until all lumps disappear. While stirring, pour another 300 ml of milk, add 200-250 grams of sugar. Cook over low heat in an enamel bowl until the cream acquires the consistency of sour cream. Let the cream cool down, add butter whipped with a pinch of sugar (100-150 grams) and vanilla sugar to taste. Beat until smooth.
3. banana pancakes. 500 ml of milk, 250 grams of sifted flour, 3 tablespoons of vegetable oil, 1 pinch of salt, a teaspoon without a slide of vanilla sugar and 1 egg mix into pancake dough without lumps. Grind 2 peeled bananas in a blender until mashed, put into the dough, mix well again. The dough should be quite thick. Fry in a hot frying pan, greasing it with butter, turning the pancakes until dark golden brown. Pancakes should be at least 2 mm thick.

However, the Aztecs did not use black pepper as a currency in ancient times, but vanilla. In the 16th century, the Austrians, Italians and Spaniards first tried vanilla, much later, from the beginning of the 19th century, and in other European countries. At first, the Europeans used it in the same way as the Aztecs. Not as a currency, but as a spicy addition to drinks, for example, added to cocoa. Later they began to flavor tobacco and use it in culinary pastries.

Vanilla is very difficult to grow, as you have to manually pollinate the flowers, but only fifty percent of them are tied into fruits. This led to the first experiments in the middle of the 19th century in the creation of artificial vanilla. I must say that the experiment was a success, only artificial vanillin was more expensive than the real one. Later, experiments were resumed, and successful methods were found for the production of vanillin, first from clove oil, and then from one of the components of pine wood oil. But artificially created vanillin cannot even be compared with real vanilla: the smell of real vanilla is much thinner and more pleasant.

What to cook with vanilla sugar - see the video:

It is colorless crystals with an odor. Vanillin is used in cooking, perfumery and pharmaceutical industries. In the confectionery industry, vanillin is added to baking dough, cakes, pastries, cocktails, ice cream, chocolate, desserts and other confectionery. The addition of vanillin allows you to give the culinary product a vanilla flavor. Vanillin, sold in stores, looks like a white powder, sometimes with a yellowish tint.

Vanillin composition:

The chemical formula of vanillin is C8H8O3. The chemical name of crystalline vanillin is 4-hydroxy, 3-methoxybenzaldehyde. 100 grams of vanillin contains:

• 12.65 grams of carbohydrates;
• 0.1 grams of fat;
• 0.1 grams of proteins.

The nutritional value of vanillin per 100 grams of the product is 288 kcal.

Vanillin production:

In its natural form, vanillin is found in vanilla fruits. It makes up approximately 2% of the dry weight of processed vanilla fruit. Vanillin is also isolated from cinnamon fruits and orchid vines. Madagascar supplies a large share of natural vanillin to the world market.

The cost of making natural vanillin is very high. First, the vanilla fruits must be collected, then kept for several months, then treated with boiling water, then heated and steamed for 1-2 weeks. During processing, the fruits acquire a dark brown color. Further, the seeds are dried and kept for several months, during which their smell intensifies. Such a complex technological process for the manufacture of natural vanillin greatly increases its cost, which makes it affordable only for rich people.

In production and everyday life, crystalline vanillin, identical to natural, obtained by synthesis, is mainly used. Now a large proportion of vanillin is produced from petrochemical raw materials. This is a two-step process in which guaiacol reacts with glyoxylic acid. Vanillylmandelic acid is obtained, which is then oxidized to 4-hydroxy-3-methoxyphenylglycolic acid and decarboxylated to form vanillin. In Russia, crystalline vanillin is produced according to GOST 16599-71. The cost of vanillin varies on the Russian market, but on average, we can say that 5 grams of crystalline vanillin cost about 25 rubles.

Application of vanillin - how much to add:

Vanillin should be added in the amount indicated in the recipe, but if you are preparing your own dish, it is recommended to add vanillin in the proportion: 1 gram of vanillin to flavor 1 kilogram of dough. When adding vanillin more than the specified amount, the finished dish may have a bitter taste. Before adding to the dish, it is recommended to first dilute vanillin in warm water in a ratio of 1 to 20. It is recommended to add vanillin to the dough before heat treatment, and to drinks, soufflés and puddings - to a dish that has not yet cooled down.

How to replace vanillin:

Vanillin can be replaced with vanilla sugar, natural vanilla, or vanilla essence, but proportions must be considered. Vanilla sugar should be put in a dish somewhere 7-10 times more than vanillin. When using a natural vanilla pod, you need to take 1 pod, cut lengthwise and scrape out small black-brown grains, which you add to the dish. If you use vanilla essence, then 3-5 drops will be enough for 1 kilogram of product. If the presence of vanilla flavor in the dish does not matter, then vanillin can be replaced with another flavor or completely abandoned, but the dish will no longer have its original taste, conceived by the author of the recipe.

What is the difference between vanillin and vanilla sugar:

Vanilla sugar is not vanillin, but vanilla sugar can be a good substitute for vanilla in some recipes. Vanilla sugar is a mixture of powdered sugar or granulated sugar with vanillin, that is, vanillin is contained in vanilla sugar, but it is diluted with sugar. When adding vanilla sugar to a dish, you need more of it than vanillin flavoring. To give a vanilla taste to 1 kilogram of dough, you can add 1 teaspoon of vanilla sugar, but you need to add only 1 gram of vanilla, that is, at the tip of a knife, otherwise the taste of the dish will be bitter. This is the difference between vanilla sugar and vanillin - vanilla sugar, in addition to vanillin, also contains granulated sugar, and vanillin is a flavor in its pure form, identical to natural vanilla.

Benefits of Vanillin:

The main benefit of vanillin is its calming effect on the human body. Having a pleasant smell and taste, vanillin allows you to relax, relieve irritation, and eliminate insomnia. Pleasant vanilla aroma and taste set you up for good thoughts and charge you with a good mood for the whole day. In addition, vanillin is an aphrodisiac.

Vanillin harm:

Vanillin can harm the human body only with its individual intolerance and its excessive use. In this case, it can cause allergic reactions.

Commercially available crystal vanillin is a chemical flavor identical to natural, and chemical products are basically not good for humans. It should also be taken into account that the effect of various flavors on the body has not yet been fully studied by scientists, so you need to consume vanillin very limitedly.

Shelf life and storage of vanillin:

The shelf life and shelf life of vanillin depends on the specific manufacturer and usually ranges from 6 to 12 months. For exact information, see the expiration date on the package. It is recommended to store vanillin at a relative air humidity of not more than 70% and a temperature not higher than +25 degrees Celsius.

To make the pastry fragrant, cooks put special additives in it. The most common option is the introduction of vanillin or vanilla sugar into the dough. Many people think that they are the same thing, but is it? Let's try to figure it out.

Description and application of vanillin and vanilla sugar

Let's start our story with vanillin. This substance has an acicular crystalline structure and exudes a pleasant vanilla smell. It is due to the presence of the latter in a fragrant culinary additive in scanty amounts. The very need to create vanillin is explained by the high cost of natural vanilla.
Vanillin is of several types:
Crystalline - has a pleasant, unobtrusive vanilla smell. It retains useful properties for a long time, and their spectrum is not affected even by exposure to high temperatures. Crystalline vanillin is put into confectionery and bakery products, ice cream.
Powdered - differs from the previous one in a finer texture and the presence of a sharp vanilla smell, since it contains many additional components that enhance the aroma. The fragrance spread by powdered vanillin is felt even in normal room conditions. Sometimes it is given the smell of berries or fruits. This substance is highly soluble in water. It is commonly used in the chocolate making process.
Liquid - is a crystalline vanillin dissolved in ethanol. It is an ideal flavor additive for dairy products, a variety of drinks and sweets.
Vanillin can also be natural or synthetic. The first is made from vanilla pods, the second is industrially made from lignin and further mixed with apocyanin. The chemical method is cheaper, therefore it is most widely used.
Concerning vanilla sugar, then it is a flavoring agent resulting from the targeted combination of natural vanilla or synthetic vanillin with powdered sugar and / or granulated sugar. There are practically no additional chemical additives in its composition, and the aroma is quickly lost, therefore it is desirable to introduce the product into delicacies at the end of the process of their preparation.

Vanilla sugar is not necessary to buy in the store - you can get it yourself. To do this, you will need 1 long natural vanilla pod, 1 kg of sugar, a little powdered sugar. The pod must be cut lengthwise with a sharp knife, the seeds removed from it, placed in a mortar and crushed with a pestle. Then add powdered sugar to the bowl and mix with vanilla. Combine the finished mixture with granulated sugar, pour the product into a glass jar with a tightly screwed lid and put an empty vanilla pod into the bulk product. Keep the fragrance bottle in a cool place out of direct sunlight. After 4-5 days, you can use vanilla sugar for its intended purpose. It is added to muffins, creams, ice cream, coffee, various cocktails; cream and compotes.

The composition of spices

Vanillin and vanilla sugar have similar chemical contents. Both are characterized by an almost complete absence of proteins and fats (in the composition of vanillin, these substances are in an amount of 0.1 g each), as well as the presence of a large amount of carbohydrates. However, vanillin contains about 13 g of sugars, and its relative - as much as 97.3 g. This significant difference is also reflected in the calorie content of products: in the first it is in the range of 288 kcal, in the second 389 kcal.
In addition, few amino acids and B vitamins were found in vanillin, namely nicotinic acid, compounds B2, B6, B5, B9. Vanilla sugar, in addition to the indicated organic ones, is enriched with micro- and microelements: potassium, magnesium, sodium, calcium and copper.
Benefits of Vanillin and Vanilla Sugar
Despite the rather meager chemical composition, both vanillin and vanilla sugar have a certain value for human health.
Let's start with vanilla. It has a positive effect on the state of the nervous system, in particular, it eliminates sleep disturbances, insomnia, reduces the frequency and intensity of migraine attacks, reduces anxiety, and relaxes. Interestingly, even the aroma of vanillin itself is able to pacify anger and cope with irritability.
This spice is a rich source of antioxidants. These compounds fight free radicals, prevent oxidation processes, thereby prolonging the time of physical youth and preventing the development of cancer. They also reduce the level of "bad" cholesterol in the blood, preventing atherosclerosis; trigger the breakdown of fats in the tissues.
Vanillin antioxidants are also beneficial for the eyes as they improve the nutrition of the retina.
Vanillin provides support to the organs of the cardiovascular system. It increases the elasticity of the walls of blood vessels, improves blood circulation, regulates blood pressure, counteracting the frantic jumps and colossal drops of the latter.

Thus, the fragrant spice should be in the diet of hypertensive patients, heart patients and those who have problems with blood circulation and the purity of capillaries.

Vanillin is good for digestion. It speeds up metabolism, eliminates metabolic failures that occur in metabolism. The spice also shows its positive qualities in relation to the musculoskeletal system, the skeletal system. The fragrant substance fights convulsions, reduces the manifestation of arthrosis and arthritis, relieving inflammation.
Vanillin is of great importance for immunity. Under the influence of this aromatic additive, the work of this system of the body is activated, a person better and easier tolerates a variety of viral and bacterial infections, recovers faster from illness.
Interesting fact: vanillin is an aphrodisiac. This means that it can be used to improve relations with a partner in a love union or marriage in a sexual way.
What is the benefit of vanilla sugar? It has almost the same arsenal of healing properties as described above, but there are some additional nuances here. Vanilla sugar eliminates fatigue, increases efficiency, relieves emotional stress, improves mood, and all this is due to the presence of a large amount of simple carbohydrates in its composition. Due to these components, the fragrant spice quickly replenishes the depleted supply of energy and vitality.
Vanilla sugar stimulates brain activity. Eating dishes with its addition, you can easily activate the speed of your thinking, restore concentration.
Regular spice treats in reasonable doses will be a reliable prevention of the development of inflammatory joint diseases.

Harm of vanillin and vanilla sugar
If you do not follow the measure when using vanillin and vanilla sugar, you may encounter their negative manifestations in relation to your own body. Excessive passion for aromatic additives in the composition of dishes is fraught with very deplorable health consequences.
Regarding vanillin, these are allergic skin reactions in the form of rashes, itching, reddening of the bodily integuments and even their darkening. A synthetic product is especially dangerous in this regard, although a natural one can give a painful response to the body. In addition to allergies, some people have individual intolerance to treats that have similar symptoms. If we talk about vanilla sugar, then its harmful properties include the deterioration of blood vessels, the development of fullness, and tooth decay.
Eat aromatic spices dosed!