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Information × Registration Number 0206U000605, 0103U005799 , R & D reports Title Development of the Scientific Principles for the Synthesis and Technology to Receive import-Substituting Food Additives (Flavours)-Vanilin and thyvanilin popup.stage_title Head Shulga Sergiy Michaylovich, Кандидат фізико-математичних наук Registration Date 31-01-2006 Organization Institute of Food Chemistry and Technology popup.description2 The proposed method of vanillin synthesis consists of such technological stages: synthesis of sodium salt of 3-metoxy-4-hydroxy-almond acid, vanillin extraction and clarification, 3-metoxy-4hydroxy-almond acid oxidization, vanillin extraction and clarification. The main parameters of synthesis of 3-metoxy-4-hydroxy-almond acid sodium salt are determined. Conversion of glyoxil acid (99%) and the output of 3-metoxy-4-hydroxy-almond acid (around 60%) are determined in relation to glyoxil acid, temperature of reagents mixing and pH alkali medium as well as oxidization catalyst. Vanillin output at the oxidisation stage was 95-96(%), at the extraction and clarification stage - 85-95(%). Materials to the report are not to be widespread without consent of IFT of NAS (National academy of sciences) of Ukraine. Product Description popup.authors popup.nrat_date 2020-04-02 Close