A new study led by researchers at the Marshall University Joan C. Edwards School of Medicine reveals that flavor additives ...

The California Office of Environmental Health Hazard Assessment recently added vinyl acetate to the Proposition 65 list of carcinogens. Our ...

Vanillin is widely used in food products, holding a 48.7% market share in 2024, driven by its flavor-enhancing properties and alignment with clean-label trends. Synthetic vanillin, capturing 88.7% ...

In this video, vanillin is separated from vanilla sugar using methanol. In my opinion this method is easier than the other one, because it doesn't need DCM.

Cellulose acetate-based molecularly imprinted polymeric membranes were prepared using vanillin as template molecule. The microscopic structure of the resultant polymeric membranes was characterized by ...

Vanillin is covered by the scope of the investigations, irrespective of purity, particle size, physical form, packaging, or production process.

Vanillin is the most popular flavor compound across the globe, and students at Tokyo University of Science in Japan developed a new enzyme that uses plant waste to create vanillin.

Bioengineered enzyme creates natural vanillin from plants in one step Researchers develop an enzyme which can convert ferulic acid from plant waste into vanillin -- the classic vanilla flavored ...