Scientific Interpretation of Vanillin

1.
Background InformationRecently, media reported that vanillin is an excitatory toxin, which can stimulate the brain's reward system and make consumers feel that products added with vanillin are more delicious
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What kind of substance vanillin is, this issue will explain to you
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2.
Expert opinion(1) Vanillin is a edible spice widely used worldwide
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Vanillin (vanillin) is an aromatic organic compound with a wide range of uses.
Its scientific name is 4-hydroxy-3-methoxybenzaldehyde, also known as vanillin and vanillin.
It is naturally present in vanilla beans
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People have used vanilla pods as edible spice, which has been recorded for thousands of years
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However, due to the low content of natural vanillin extracted from vanilla beans, the price is very expensive
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In order to meet market demand, vanillin, which was synthesized from o-methoxyphenol and other raw materials, appeared in the 19th century and had the same natural structure
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With the advancement of science and technology, the production method of vanillin has been continuously improved
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According to statistics, there are more than 10,000 tons of vanillin used in food flavoring in the world every year.
Except for a small amount from natural sources, most of them are artificially synthesized
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　　(2) The rational use of vanillin will not cause harm to human health
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　　In view of the importance of vanillin to the food industry, the global food science and technology community is very concerned about its safety.
Based on the large amount of data accumulated in toxicology experiments, relevant research results and exposure assessment, it is considered safe to use vanillin rationally
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Moreover, as a food additive, vanillin has undergone standardized and scientific food safety risk assessment, and used in accordance with relevant standards and regulations, and will not cause harm to human health
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　　(3) International organizations and some countries have relevant laws and regulations that allow the rational use of vanillin
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　　The Joint Expert Committee on Food Additives (JECFA) of the World Health Organization and the Food and Agriculture Organization of the United Nations (WHO/FAO) evaluated the safety of vanillin, not only allowing it to be used in food, but also establishing related quality specifications
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　　The United States allowed the use of vanillin in food in the 1950s, and did not specify the scope and use limit of the food that is allowed to use vanillin.
However, based on the existing exposure assessment results, it is recommended that vanillin can be used Foods include beverages, ice cream, candy, baked goods, gelatin and pudding, chewing gum, chocolate, syrup, etc.
The dosage is usually 10-100mg/kg
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European countries have used vanillin in food for nearly two hundred years.
The current EU regulations have not stipulated the scope and amount of its use
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　　China also has a long history of producing and using vanillin, and it is currently the main country producing vanillin in the world
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In accordance with China’s current "Food Safety National Standards for the Use of Food Additives" (GB2760-2014), except for the list of foods that are not allowed to add food flavors and flavors, and formula foods for older infants, young children, and cereal supplementary foods for infants and young children, the maximum In addition to the use amount (the maximum use amount of vanillin in formulas for older infants and young children is 5mg/100mL, the maximum use amount of vanillin in cereal supplementary foods for infants and young children is 7mg/100g), food flavors and flavors are in each Use appropriate amount of foods in accordance with production needs, unless otherwise stipulated by laws, regulations and safety standards
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　　3.
Experts suggest that the　　media should strive to be scientific and objective when reporting on food safety
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Consumers should have balanced nutrition, try not to have a partial eclipse, let alone eat too much of a certain type of food because they are greedy for a certain taste
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At the same time, it is possible to analyze the causes of addiction among hobby groups and study its relationship with flavors and fragrances
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Experts in this issue:　　Jin Qizhang, former director and professor of Shanghai Institute of Perfumery,　　Cao Yanping, professor and doctoral supervisor of Beijing Technology and Business University　　Zhou Qingli, Professor of Tianjin University of Science and Technology,　　Li Hongliang , Professor of Shaanxi University of Science and Technology Main references: [1] Sun Baoguo, He Jian.
Perfume Chemistry and Technology.
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[2] Sun Baoguo, Edible Aromas.
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[3] National Food Safety Standard Food Additives Use Standard.
GB2760-2014.

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?
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[12] Commission Implementing Regulation (EU) No.
8272/2012.

[13] Specification for Flavourings,JECFA, 2001 (Session 57).