Method for the purification of natural vanillin
The invention relates to a natural vanillin, which is in the form of an amorphous solid of which the color, in ethanolic solution at 10% by weight, is less than or equal to 200 Hazen, preferably less than or equal to 100 Hazen.
1. A natural vanillin having a purity greater than or equal to 96% that is in the form of an amorphous solid of which the color, in ethanolic solution at 10% by weight, is less than or equal to 200 Hazen.
2. A natural vanillin according to claim 1 which can be obtained by means of a process comprising at least one step in which natural vanillin is evaporated.
3. A natural vanillin according to claim 1 having a purity greater than or equal to 98%.
4. A natural vanillin according to claim 3 having a purity greater than or equal to 99% and containing less than 1000 ppm of vanillyl alcohol.
5. A natural vanillin according to claim 1 having a purity of 96% to 98.9% and comprising up to 3% by weight of impurities.
6. A natural vanillin according to claim 5 characterized by organoleptic properties close to the organoleptic properties of vanilla pod.
7. A natural vanillin according claim 1 which is formed by direct solidification.
8. A natural vanillin according to claim 1 which is refined by milling or sieving.
9. A natural vanillin according to claim 2 having a purity greater than or equal to 98%.
10. A natural vanillin according to claim 9 having a purity greater than or equal to 99% and containing less than 1000 ppm of vanillyl alcohol.
11. A natural vanillin according to claim 2 having a purity of 96% to 98.9% and comprising up to 3% by weight of impurities.
12. A natural vanillin according to claim 11 characterized by organoleptic properties close to the organoleptic properties of vanilla pod.
13. A natural vanillin having a purity greater than or equal to 96% that is in the form of an amorphous solid of which the color, in ethanolic solution at 10% by weight, is less than or equal to 100 Hazen.
14. A natural vanillin according to claim 1 having a purity greater than or equal to 99%.
15. A natural vanillin according claim 1 which is formed by spalling, pelletizing or prilling, more preferably by spalling on a cylinder or on a belt.
16. A natural vanillin according claim 1 which is formed by spalling on a cylinder or on a belt.
17. A natural vanillin according to claim 2 having a purity greater than or equal to 99%.
18. A natural vanillin according to claim 13 having a purity greater than or equal to 99% and containing less than 1000 ppm of vanillyl alcohol.
19. A natural vanillin according to claim 13 having a purity of 96% to 98.9% and comprising up to 3% by weight of impurities.
20. A natural vanillin according to claim 13 characterized by organoleptic properties close to the organoleptic properties of vanilla pod.