Vanillin gives bitterness. How to make vanilla sugar

Vanilla is one of the most expensive spices in the world, which is highly valued in the cuisine of many countries. It has a very persistent unique aroma. In finished form, the spice is dark brown pods twisted into sticks, 10 to 20 cm long, oily, soft and elastic to the touch. A sign of the best varieties is a plaque on the pods of white crystals.

On sale, there is mainly a cheap substitute for natural vanilla - synthetic white crystalline powder vanillin. Unlike natural spices, vanillin has a strong and pungent odor. 20 g of vanillin replace 1 kg of natural vanilla sticks.

In its pure form, it is practically not used, if used, then in minimal doses. Vanilla syrup or vanilla sugar is made from it - its mixture with powdered sugar. Most often fragrant vanilla is used in sweet dishes, all kinds of confectionery and bakery products. It serves as an additive in the manufacture of creams, liqueurs, jams, fruit compotes. Often, dairy dishes and cottage cheese products are flavored with spice.

Vanilla is very widely used in the production of chocolate and sweets. To flavor dishes and drinks, they put a small piece of vanilla (up to 10 cm) in them, which is taken out before serving. In order to better preserve the aroma, in most cases, the spice is introduced into ready-made, but not yet cooled dishes. This is especially true of puddings, soufflés, compotes and jams. In some products, for example, in cold curd pastes, the spice is placed after they are cooked.

Vanilla sugar is used in dough, as well as in sweet dishes. To obtain it, the vanilla pod is cut, part of it is placed together with the seeds in a porcelain mortar and ground with sugar or powdered sugar, gradually adding the rest of the pod. Vanilla is added to the dough immediately before heat treatment.

Confectionery products such as biscuits, cakes, pastries are often soaked in vanilla syrup after baking. When using synthetic vanillin in cooking, its dosage should not exceed 0.01 - 0.02g per serving. Therefore, it is not introduced in its pure form, but vanilla syrup is preliminarily prepared from it, which is then added to the dough or finished confectionery is impregnated with it.

In order to prepare a syrup, 400 g of sugar is diluted until completely dissolved with gentle heating in 250 ml of water, then cooled. A bag of vanillin is dissolved in 50 ml of vodka and the resulting mixture is added to cold sugar syrup and mixed.

But in vain - a cheap white powder called "vanillin" loses much in taste and aroma to its natural original.

Once upon a time, vanilla grew only in what is now Mexico - the Aztecs used it as money and made their famous chocolate drinks from it. Now this plant of the orchid family can be found in Madagascar and Mauritius, Java and Central Africa, but, according to experts, the best pods are still born only in their historical homeland. The fact is that it is in Mexico that bees and hummingbirds live, capable of pollinating a whimsical orchid, while in other countries people have to do this. However, even if you go to the forests of Latin America and try to find vanilla by smell, you will not succeed: fresh pods have no taste and aroma, and they turn into a fragrant spice only as a result of fermentation. First, unripe green fruits are immersed in boiling water, then they are left to "sweat" in the sun, then they are dried for several months under awnings in the open air. Only after such a complex procedure, the pods become dark brown, and on especially valuable ones even a whitish coating appears - needle-like crystals of natural vanillin.

Nature

useful orchid

Vanilla promotes the production of the hormone of pleasure - serotonin, soothes, relaxes, improves skin elasticity and even alleviates the condition of ladies on critical days. Naturally, we are talking only about natural spices, because in addition to the aromatic substance of vanillin (it is only a few percent), there are also polyphenols, oils, vitamins and antioxidants. You can buy such a useful seasoning in the form of pods, powder or alcohol tincture.

Test tube pods

Quality vanilla beans should be thin, long, dark brown, glossy, shriveled, buttery, stretchy and slightly soft. Sticks with light veins that are easily broken or burst are not worth buying - they will not give a stable thick aroma. By the appearance of the pods, one can also determine their origin. The best Mexican fruits are the longest - 25-30 cm. Reunion vanilla, as well as sticks from the islands of Java and Sri Lanka, are darker and two to three times shorter. Pods from Mauritius are also not too big, light and less fragrant. And the spice from the island of Tahiti is considered the lowest quality - it is brown and reaches 15 cm in length.

It is best to purchase vanilla, which is sold in special test tubes, which usually contain one or more pods. In this package, the spice can be stored for quite a long time. If the spice is sold without a protective flask, immediately put it in any hermetically sealed container and put it away from the light.

reusable spice

Natural vanilla is quite expensive (sometimes the price of one stick reaches several hundred rubles), but it is consumed slowly, because it takes very little to cook it - for one serving 1/20 of the fruit or powder at the tip of a spoon. If you get a whole pod, cut it in half lengthwise, extract from it the core, consisting of many small black seeds, and crush them a little in a mortar. Then you can put them even in ice cream, even in sauce. However, it is more economical to use whole fruits. For example, put the pods in a jar of powdered sugar or sand and then add them to desserts instead of vanilla. Sweetness can be flavored in this way for a whole year. Or make an alcohol tincture - throw a couple of pods into a bottle of alcohol and let it brew (sometimes there are ready-made extracts on sale). True, the finished brownish liquid is added only to cold dishes - creams or mousses. By the way, if you are making vanilla sauce from a natural stick, do not throw it away after use. Hold the whole fruit or part of it for a while in the cream, then take it out, rinse lightly with water, dry it and put it in a dark place. A high-quality pod will “work” 5-6, or even 10 times.

Dessert Queen

Of course, vanilla is the queen of desserts. They put it in baking before putting the dish in the oven. If the food requires heat treatment, the spice is added 5-10 minutes before cooking. But in quick dessert creamy sauces, it is better to put the spice immediately so that it gives off its unique flavor. By the way, vanilla powder does not completely dissolve in dishes, because the tiny black inclusions you found in a scoop of ice cream or cookies are not dust or debris at all, but evidence that the cook used a natural spice.

In addition to all sorts of sweets, vanilla also works great in drinks - it flavors punch and sangria, and in hot chocolate or cocoa, it helps to mask unpleasant bitterness or acidity. If you're making coffee in a French press, put the vanilla along with the ground beans; if you are making espresso or americano, just pour the aromatic powder into a cup and stir the drink.

Vanilla... fish

Natural vanilla is unsweetened, so it can be used not only for making desserts, but also for creating second courses. Cooks put the spice in fish soup and mussel broth, make notches on the fish (for example, on the sea bream) and rub a little vanilla into them. The spice also shows itself in a rather original way in salads. Try making a dressing with olive oil, lemon or lime juice, a dash of garlic, a dash of white wine and vanilla powder. Mix everything well and pour into a salad of radicchio, iceberg and arugula with fried tiger prawns (instead of the latter, you can take Spanish jamon, and replace the arugula with another lettuce with a less pronounced taste).

Chemistry

cheap synthetics

The chemical substitute for vanilla was synthesized at the end of the 19th century. But, unfortunately, scientists have not been able to completely repeat the aroma of natural spices. The smell of an artificial analogue is less persistent and not as multifaceted as that of a natural prototype, because it lacks essential oils and most other useful substances.

Advantages of vanillin

However, vanilla has its advantages. Firstly, it is cheap and economical - only 15-20 g of colorless crystals can replace a whole kilogram of pods. Secondly, synthetics do not leave behind black dots, since they dissolve well in liquids. And thirdly, it is very easy to use - no need to mess with the pod, you just need to tear the bag and pour its contents into the dish. But the main thing here is not to overdo it, because vanillin is a very concentrated substance. If you put too many crystals in a dish, your food will be bitter and lose its taste. In order not to be mistaken, get small bags weighing 1 g, designed just for making one cake, muffin or liter of sauce. But first, find GOST on the package and check the crystals - they should be white or pale yellow.

A couple drops for the cake

When buying vanilla sugar or powder (their vanillin content ranges from 2.0 to 3.7%), also pay attention to the presence of GOST, otherwise the product may turn out to be odorless at all. By the way, you should not use flavored products in their pure form - chefs recommend diluting it with ordinary sugar in a ratio of 1/1 or 1/2. If you prefer to purchase a chemical spice in the form of an essence, stock up on a pipette, since you only need a couple of drops of concentrated tincture to flavor the dough or cream.

Expert opinion

Matvey Malyutin, brand chef at Santa Maria

Walking through the colorful foreign bazaars, you usually want to buy all the spices and spices, but I would not advise you to do this. For example, for high-quality vanilla, you need to go not to the market in Mexico, but to an ordinary supermarket. Stores sell certified goods that have been quarantined and passed all the necessary examinations, while the market may contain a product with larvae of various insects. If you don’t want to buy hundreds of pets along with vanilla, which then occupy not only the apartment, but also your body, buy pods in trusted places with a good reputation.

At the mention of what vanillin is, an associative series arises: fresh delicious pastries, a hospitable home and high-quality perfume. But what is it really? Liana fruits with delicate white-yellow flowers - this is what vanillin is made of. The substance is obtained as a result of the fermentation of fruits. Crystalline vanillin at the end of the process appears on the surface of the pods in the form of a white coating.

The need to use exclusively manual labor at each stage of production makes the spice quite expensive. Therefore, an artificial substitute known as lignin was obtained. About what is included in the composition of vanillin bought in the store, its label will tell. If lignin is mentioned there, it means that inside is a flavor identical to the natural product, that is, vanillin. It is in this form that the spice is most often produced. Lignin can be obtained from almost any organic compound. It is usually obtained as a by-product in the woodworking industry.

The formula of vanillin is C 8 H 8 O 3, which corresponds to the composition of a pure substance. Vanillin in pods is a natural product, the aroma of which is formed due to the admixture of about 400 different components. Vanillin has a calorie content of 288 kcal.

The low energy value is due to the fact that 100 spices contain:

• fat - 0.1 g;
• carbohydrates - 12.65 g;
• proteins - 0.1 g.

It is practically impossible to distinguish a substitute for natural vanillin from real fruits solely by smell. But when buying a spice in industrially packaged packs, you can say with almost 100% certainty that there is a synthetic analogue inside: its mass production allows you to meet huge demand. If you want to work with a natural product, you should buy.

spice secrets

The properties of vanillin are such that its use in large quantities with a small amount of raw materials gives the finished product bitterness. On average, about 1 g of spice is taken per 1 kg of total mass.

Substitute for regular, vanilla fruit or vanilla essence. Vanilla sugar should be taken 7-10 times more than pure substance. It does this by reducing the concentration of pure spice when mixed with powdered sugar. For one norm provided for by the recipe, 1 pod is usually enough. The fruit is cut lengthwise, the seeds are removed from it with a knife, and the skin is finely chopped. Grains and pieces of the pod are laid in a dish. take no more than 3-5 drops per 1 kg of product.

Excess spice will also adversely affect the smell of the dish. To achieve the desired bouquet, it is enough to take quite a bit of powder. The spice is harmoniously combined with cloves and cinnamon. With other spices, you need to be very careful: they can simply overwhelm the vanilla notes.

Flavoring crystalline vanillin is resistant to high temperatures. It is actively used in the production of ice cream, in the bakery business, in the manufacture of desserts, and so on.

Powdered spice is a mixture of lignin and other additives. It dissolves easily in water. If you dilute the powder in a ratio of 1:20, then it will be easier to mix the spice into the dough. In this form, the spice is used in the production of drinks and chocolate.

The food additive is put into the dough before heat treatment, and into drinks, soufflés, puddings, meat dishes after, but before the dish has cooled.

Benefits and contraindications

Vanillin: the benefits and harms of the spice are limited. It has a calming effect, respectively, is very good for insomnia. Spice gives a feeling of comfort and self-confidence, in the surrounding reality. Spice is well combined with therapy aimed at removing a person from a stressful state, in the treatment of neuroses. It promotes relaxation, including smooth muscles, which can be used in violation of the menstrual cycle and its soreness.

Spice is usually used to improve mood, the formation of a positive attitude. The spice is a recognized aphrodisiac. It increases sexual attractiveness, helps to create the necessary mood.

Traditionally used in cooking, vanillin is recommended by traditional healers as a remedy for respiratory diseases. If the powder is rubbed into the gums, then after a while a cough will pass, and if it gets into the nasal passage, then a runny nose.

Pharmacists have long understood that a substance such as vanillin successfully masks not only unpleasant odors, but also dubious taste. Therefore, the spice is successfully used in a number of preparations precisely to facilitate their intake, especially by young patients.

Vanillin is harmful in case of individual intolerance: like any natural product, it can cause an allergic reaction, which will manifest itself in the form of irritations, pigmented rashes and other things.

Spice and breastfeeding

Whether it is possible to consume spice during breastfeeding, you should check with the therapist. This substance can be found in almost all types of bakery products: from rolls to crackers and dryers. The question of whether vanillin can be taken while breastfeeding should be decided based on the following:

• the substance has a calming effect, that is, it can be useful both for a capricious baby and for his tired mom;
• if the child is prone to allergies, the introduction of this spice into the diet (especially its natural version, that is, the vanilla pod itself) should be strictly controlled for a reaction from the child's body;
• there is no reliable evidence that vanillin as a synthetic product can harm the human body. However, there is also evidence of its absolute safety;
• breastfeeding means that no matter what product is potentially dangerous for the baby, vanillin is initially added in minimal doses (only 1 g of the substance per 1 kg of the finished product), and not everything that the mother consumed gets into the milk, since part of the food taken is absorbed and excreted by her body. Still, it is better not to abuse the spice, and if you use it, then you need to monitor the reaction of the child, to see if something has changed in his behavior, mood.

We can say that vanillin is a universal spice, that it is such a magical tool that makes any dish more appetizing. Perhaps the secret lies in its relaxing effect, or perhaps in the fact that this smell is associated with a cozy and secure home.

Vanillin is a spice with a pleasant, sweet smell, which is extracted from vanilla fruits. It is a colorless powder consisting of small crystals. Vanillin is used for the production of baked goods and confectionery, as well as for the creation of perfume compositions.

Natural vanillin is extracted from vanilla pods

Appearance

Vanillin is extracted from a plant called flat leaf vanilla. This flower belongs to the orchid family. Vanilla is an evergreen climbing plant. As it grows, it wraps around tree trunks. Its leaves are large, ovate, pointed at the end. The inflorescences are of a very unusual shape - they remotely resemble a splayed hand. Flowers about 6 cm in size, usually painted yellow or green. The seeds ripen in long pods, from which the spice is subsequently extracted.

Vanilla pods are harvested while still green and then they go through a complex drying process.

In the production process for drying vanilla and extracting natural vanillin, only manual labor is used.

Natural vanillin crystals are formed on the pods during the drying process in very small quantities

Where does it grow

Vanilla is native to the West Indies, a group of islands located in the Caribbean. At the beginning of the 19th century, this plant was discovered by the Englishman Henry Charles Andrews, and over the next 200 years, vanilla spread to greenhouses around the world. At present, the largest amount of flat leaf vanilla is grown in the southern states of the United States, in Central America and in the north of South America, since the climate is most suitable for this flower there.

Vanilla plantations are mainly located in Madagascar and Réunion

spice making method

Vanillin is extracted from vanilla seeds that ripen in the pods. First, the seeds are treated with boiling water, then a long process begins, during which the seeds are alternately heated in the sun and steamed in plastic containers. This process takes about two weeks, after which the seeds darken and become dark brown. Then, the seeds are dried and simply kept for several months so that the smell intensifies.

For the production of vanillin, the following types of vanilla are cultivated today:

• Vanilla is fragrant. It grows in Mexico, Indonesia, the Caribbean and Madagascar. Differs in large inflorescences. It has a rich, "warm" aroma.
• Antillean vanilla. It grows in the countries of Central America, at an altitude of 0.5 km above sea level. Most often used in the form of an extract.
• Vanilla Tahitian. The place of cultivation of this plant, which is the result of crossing the two species described above, is French Polynesia. This species is grown not only to obtain vanillin, but also for decorative purposes.

This is how natural vanillin is made, but most of the spice sold in stores is artificial vanillin. It is made from different raw materials through synthesis.

Madagascar vanilla or bourbon vanilla - the highest quality

Tahitian vanilla is inferior in taste and organoleptic properties

Production of synthetic vanillin

Most of the spice sold in stores is artificial vanillin. It is made from different raw materials through synthesis. The possibility of synthesizing vanillin was discovered at the end of the 19th century in Germany by Wilhelm Haarmann and Ferdinand Tiemann. The production of synthetic vanillin was the first step towards the creation of artificial flavors. Currently, artificial vanillin can be obtained from a wide variety of substances, including eugenol, lignin, and petrochemical feedstocks.

Synthetic vanillin - artificial flavor

Flavoring identical to natural

Vanillin, obtained by synthesis, belongs to the group of flavors identical to natural ones. This means that it has the same chemical structure as natural vanillin and can be used as a food product. Flavor identical to natural, in contrast to artificial flavor, is found in materials of animal and vegetable origin.

Smell difference between synthetic and natural vanilla

The difference in flavor between synthesized vanilla and natural vanilla is actually quite significant. According to research, there are four hundred different components in the smell of vanilla, and vanillin is just one of them. Therefore, the aroma of real vanilla is much richer and more multifaceted than the smell of an artificial substitute.

The aroma of natural vanilla is much softer and more versatile than that of a synthetic counterpart.

Characteristics

• white or colorless powder;
• sweet aroma;
• bitter taste.

Nutritional value and calories

Nutritional value and calorie content per 100 grams of product

Chemical composition

The composition of natural vanillin includes:

• essential oil;
• gluco-vanillin;
• tannin;
• cinnamon ether.

Where and how to choose

In specialized stores selling professional bakery and confectionery products, vanilla can be purchased in a variety of forms: in pods, in powder, as well as in the form of an extract or essence. Synthesized vanillin is sold at any grocery store.

A quality product should have a strong, rich aroma. If you buy vanilla beans, make sure they are long, soft, and bend well.

Vanilla pods should be buttery and bend well

Natural vanillin is very expensive and produced in scanty quantities, so it is almost impossible to find it on the shelves.

You can find synthesized vanillin in any store or markets.

Beneficial features

• soothes and relaxes;
• is a good antidepressant;
• has antioxidant and anticarcinogenic effects;
• considered a natural aphrodisiac;
• normalizes metabolism;
• helps relieve allergy symptoms;
• has an anti-inflammatory effect;
• is an antimicrobial agent.

Harm

• may cause a severe allergic reaction, manifested in irritation of the skin and mucous membranes.

Oil

Vanilla essential oil has a strong, spicy-sweet aroma that lasts for years. It has found application in medicine, cosmetology and aromatherapy. Vanilla oil is a part of many cosmetics and perfumes. Not only is it an excellent fragrance, but it also has a calming and rejuvenating effect. The beneficial properties of this oil allow it to be used to combat various diseases. Vanilla essential oil can be used orally, inhaled or in aroma lamps, or added to a bath or massage mixture.

Vanilla essential oil awakens the senses and uplifts the mood

Application

In cooking

• vanillin is added to rich pastries to give it a special flavor;
• vanillin is an essential component of many recipes for sweet creams and sauces;
• housewives often add vanillin to berry and fruit jams;
• most confectionery products, including chocolate, caramel, soufflé, etc., contain vanillin;
• sometimes vanillin is used to flavor alcoholic beverages, such as liqueurs and some varieties of vodka;
• vanillin is added to dairy and curd products to make them more fragrant.

Adding vanillin to any milkshake will make the taste of the drink rich and refined.

Without vanillin, you won't get a traditional cottage cheese Easter

Take 4 eggs and separate the whites from the yolks. Slowly beat the whites, gradually mixing in a glass of sugar and a pinch of vanilla. After that, without stopping whisking, pour the yolks into the resulting mass. Then, kneading the dough from the bottom up, add a glass of sifted flour. Then set the oven temperature to 200 degrees and let it warm up. While the oven is heating up, prepare the baking dish. The bottom can be oiled or lined with parchment paper. The cake should be baked for 20-25 minutes.

Cottage cheese vanilla cream

Beat in a homogeneous mass 2/3 of a standard package of butter, 170 grams of cottage cheese and 1 tsp. vanillin. Beat at low speed. Then add a glass of powdered sugar and beat the mixture again, this time gradually increasing the speed to maximum. Cream is ready!

In medicine

Natural vanillin can be used as an aid in the fight against the following diseases:

• rheumatic pains;
• digestive disorders;
• fever;
• mental disorders;
• depression;
• sleep disorders;
• diseases of the nervous system;
• skin inflammation;
• poor health on critical days;
• menstrual irregularities;
• intestinal colic.

When losing weight

Many modern weight loss systems include vanilla, not as a food supplement, but as a powerful antidepressant. Inhaling the sweet aroma of vanilla helps fight bad moods, relieves anxiety and calms the nerves. In addition, when inhaling this smell, a person produces hormones that block the feeling of hunger.

Vanillin is always added to protein shakes for weight loss.

At home

If you dilute a bag of vanillin in water and sprinkle your clothes and skin with this solution, you can safely relax in nature without fear of an invasion of midges, as the sweet smell repels these insects.

Take vanillin sachets on a hike - an aqueous solution of vanillin will save you from midges

• Natural vanillin is considered one of the most expensive spices in the world.
• Some Indian tribes used vanilla beans instead of money.

Such a fragrant, alluring vanillin. Its benefits and harms have been studied almost completely. But known to a very narrow circle of people. So we fill the gap in knowledge. Moreover, many people still confuse vanillin and vanilla.

Definition

Vanilla is a long brown pod. Vanillin is a synthetic substance, flavoring. That's the whole difference. Therefore, in the store, do not rush the seller, asking for a bag of vanilla or that vanilla pod over there.

By the way, there are several types of synthetic flavoring. It all depends on the materials from which vanillin is prepared. It can be:

• oil
• paper production waste
• tonka bean
• coal tar

Yes Yes exactly. Did you think that the product is extracted directly from the pods? Dudki. And more recently, they figured out how to extract vanillin even from manure. True, the scientific world did not appreciate the discovery and awarded the scientist the Shnobelevka. To be disrespectful.

The benefits of vanillin

For health or in the process of treatment, vanillin does not bring any benefit. At all. Unless its gentle smell can slightly calm the shattered nervous system or drive away insomnia. But don't sniff vanilla for too long.

After a short time, it becomes intrusive, and then it becomes suffocating. The body reacts with aggression and irritability instead of appeasement.

Did you know? It turns out that someone started a story that you can pacify a flash of anger with vanillin. And after all, everyone, as one, believed and repeated this heresy. They didn't even bother to think logically. Well, how can vanillin relieve anger? While a person sniffs the sweet aroma, he will have time to smash everything to hell. And then calm down. Of course, it's vanillin helped! By the way, you can pour the powder into the eyes of a person. Then he will definitely not be angry. So, here, too, vanillin is honor and praise.

What is useful vanillin

But few people know that the vanilla smell goes well with meat dishes. Especially if you prepare a sweet and sour fruit sauce, and flavor it with a little vanilla.

Advice. You should not pour too much spice, trying to enhance the smell of the finished dish. The aroma will become cloying and suffocating, and it will be impossible to eat food due to strong bitterness.

Vanillin in cosmetics

Some sources claim that there are other benefits of vanillin in addition to the kitchen. Allegedly washing with water with dissolved powder works wonders. For those who are inclined to believe in fairy tales, we advise you to climb the article a little higher and read again - what this flavor is extracted from.

Think for yourself, which of the following will benefit the skin and miraculously change it for the better? That's right, absolutely nothing. Therefore, you should not translate the odorous powder in vain.

If you absolutely want to do something necessary for the skin and always with vanilla, then just add a few drops of essence or solution to your body milk or caring cream. No, it won't be useful. Such an amount of vanillin will not bring harm either. Why then add? For flavor. The scent stays on clean, damp skin for a very long time. At least you're enjoying yourself.

Advice. You can add a few drops to the hair balm. So the subtle sweet aroma will accompany you a little longer.

Flavors of chemical production are interesting because they always present a lot of surprises in laboratory studies. However, vanillin is not at all from this story. Its negative sides were clear from the very beginning. After all, scientists knew what the substance was made of.

The fragrant tonka bean powder is especially insidious. It contains a lot of coumarin. This substance is dangerous because it is not excreted from the body, but gradually accumulates. When a certain concentration is reached, coumarin begins to poison the human body. Especially goes to the liver. After all, it is she who takes the brunt of all toxins and poisons.

But don't be afraid. And then stop using vanillin altogether. In order to get poisoned, a person of average body constitution needs to eat 80 g of fragrant powder at a time. But no one in their right mind would eat vanillin with spoons. And not so much of it is eaten by the average person. Even throughout life.

Therefore, you can safely add flavoring to your diet. Of course, in adequate doses. By the way, if you carefully read the inscriptions on the spice bags, you can completely avoid the terrible coumarin. Just be careful when buying.

What is the harm from vanillin

Another very "important" statement of such authors: vanillin is very high in calories, therefore it is not suitable for dietary nutrition. And another stupid myth. No doubt, the calorie content of the flavor is high. It is 288 kcal per 100 g of product. Read again. For 100 g! And how many grams of vanillin do you add to the dough? Maximum 1-1.5. Well, where is the danger for the figure or the contraindication to use in the diet? Always think before believing any nonsense.

Otherwise, vanillin will not bring any harm. Well, unless you overeat them to satiety. Although, this is hardly possible. A very bitter taste.

It turns out that he is the most ordinary, this vanillin. The benefits and harms of it are now no secret to you. Therefore, in a conversation with friends you can show off your knowledge. And, of course, use the information for personal purposes. For example, in the kitchen. Then your household will thank you. A trifle, but nice.

Video: how to make vanilla sugar from vanillin