What happens if you eat a lot of vanilla. Vanillin - benefits and harms to the body, calories and contraindications

Vanilla is one of the most recognizable and loved scents in the world. Today, the culinary and perfume industries cannot do without it, it is used in the production of medicines and alcohol. And, of course, a variety of dietary products, for example, the same cottage cheese or yogurt, when flavored, help us brighten up everyday life devoid of sweets. Let's take a closer look at this popular nutritional supplement, find out how its forms differ, what benefits it brings to the body, and whether it can cause significant harm.

Vanillin - natural and synthetic

Natural vanillin is a light-colored powder with a characteristic aroma and taste, and today it is one of the most expensive flavor additives in the world. It's all about the most complicated technological process of isolating natural vanillin. The world leader in the production of natural supplements is the island of Madagascar. It is here that a special type of orchid grows, the green fruits of which are a kind of “raw material” from which vanillin is obtained. But long months pass before the final stage of production: the fruits (which, by the way, initially do not smell at all) will be blanched in hot water, heated in the sun, steamed in polyethylene, dried and aged, before they finally begin to exude a characteristic aroma. The white extract that appears on these pods is the most natural vanillin. Based on all the difficulties of "growing" natural crystals, this substance is almost as valuable today as the most expensive spice - saffron. Unfortunately, faking these aroma additives is also very profitable.

Mankind learned to create artificial vanillin in the middle of the 19th century, and today it is produced either from a natural organic phenolic substance called guaiacol, or from the remains of paper production - lignin, which is, in fact, wood.

Today, three forms of vanillin are used:

1. Crystals - are valued in the confectionery industry (especially in the production of ice cream) for their ability not to break down at extremely high temperatures, up to 250 degrees.
2. Powder - used in the manufacture of chocolate, contains additional components, such as lactose.
3. Liquid vanillin is a crystalline substance that is dissolved in ethanol, used in the manufacture of drinks and dairy desserts.

Vanilla sugar, which is most often used in home cooking, is a flavored (sometimes mixed with crystals) product. To achieve the desired intensity of aroma, you will have to add a lot of vanilla sugar to the dish, which is not always good for health and figure. For baking and other culinary masterpieces in your kitchen, it is best to use crystallized vanillin, after dissolving it in water. This is the most natural and convenient way to add not only flavor, but also health benefits to your dish. A pinch of this flavoring will equal two teaspoons of regular packaged flavored sugar. Vanillin extract can be used if the cooking process does not involve heat treatment (cold desserts, drinks), otherwise all the flavor will simply evaporate. The capsicum spice is placed in a container with sugar, and after a while it gives off its aroma, and for making sauces it is heated in cream.

Composition of vanillin

First of all, it is worth clarifying the difference between natural vanillin, a substance that is called "identical" to natural and synthesized flavoring. So, the second group includes an additive that was isolated from other plant materials. For example, vanillin is present in some quantity in potato skins, cane sugar, or frankincense. They also differ in smell: vanillin is one of the 400 components of the aroma of natural vanilla, which are distinguished by specialists, but, of course, not by average consumers.

Vegetable vanillin necessarily contains:

• tannins;
• essential oils, including cinnamon ester;
• gluco-vanillin.

Mostly, vanillin consists of carbohydrates. It also contains certain vitamins - for example, some substances from group B, as well as vitamin PP, although vanilla raw materials, of course, cannot be called a serious source of vitamins. Synthesized vanillin is sold in most supermarkets. But the extract, essence, powder and fragrant pods (they must be long enough, moderately soft and must bend well) can be found in specialized culinary stores. The energy value of spicy pods is about 300 calories, sugar with vanilla flavor will “tighten” all 400. Synthetic flavor, although not so useful, is still less calorie - only about 88 grams.

The benefits of vanillin

The benefits of vanillin in the culinary field are obvious - it can be used to give dishes a pleasant aroma, taste, and even "mask" unwanted odors. But if the dosage is exaggerated, then the final dish will be pronouncedly bitter. For example, to “flavor” one kilogram of dough, it is enough to add only seven grams of vanillin to it.

The aromatic additive (both natural and synthetic origin) has antioxidant properties, and is also able to eliminate inflammatory processes and enhance digestion, for which it is valued in pharmacology. Its main advantage is a subtle recognizable aroma, and it is this aroma that is used in aromatherapy of various kinds. So, the vanilla smell is able to pacify the feeling of hunger and cravings for sweets. In addition, it relaxes the nervous system, reduces anxiety and can even prevent depression. In medicine, it is used in the fight against sleep disorders, to reduce pressure, in the treatment of arthritis and muscle cramps. Inhaling the aroma of "vanilla", you can strengthen the brain, calm down and concentrate.

Among other things, vanillin can be a safe repellant when mixed with baby oil, cream, or simply by dissolving a packet of powder in water and spraying clothes with a spray bottle. Actually, orchids secrete it to protect against insect pests. In some cultures, flavoring is considered a powerful aphrodisiac. For aromatherapy at home (as well as for massages and adding to a warm bath), vanilla essential oil is most convenient.

Vanillin harm

First of all, vanillin can cause an allergic reaction in people prone to such manifestations of the immune system. Most often this manifests itself in the form of skin rashes, itching and irritation, but with frequent contact with a fragrant substance, this may well develop into serious dermatitis. However, allergies can also manifest as a reaction from the respiratory system, for example, swelling of the nasal mucosa, especially if the aroma is too concentrated.

As for the period of pregnancy and lactation, the use of vanillin is not strictly prohibited, but, nevertheless, true lovers of fragrant vanilla dishes should reduce their consumption or discuss this point with their doctor.

In addition, with excessive single use, vanillin poisoning is also possible. Of course, for this you will need to eat about 75 grams of pure substance, which can only happen by accident, but, nevertheless, it is better to keep the seasoning away from small children. Symptoms are manifested mainly from the digestive tract - heartburn, indigestion, nausea, but there may also be weakness in the body, dizziness, fever and chills. With such side effects, you need to drink plenty of water and use an absorbent. In addition, harmful, even toxic, especially to the liver, is coumarin, a substance whose aroma resembles vanilla, and which is sometimes added to a food supplement. When choosing a spice for home use, be sure to read the information on the label and make sure that this component is not present.

Katya Kotova

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The perianth consists of 5 leaflets, and the sixth leaf forms a lip and is folded into a tube. The tubule contains one stamen and pistil, which is why only one species of butterflies pollinates vanilla.

Vanilla fruit is a box in the form of a brown pod about 25–30 cm long and not more than 1 cm wide. The fruits contain numerous seeds, the color of which can be from dark brown to black.

There are varieties that have a coating of white crystals. Vanilla can bear fruit for 20 to 50 years.
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There are almost 100 types of vanilla in the world. However, the most common are only three types:

1. Vanilla planifolia. This variety of vanilla produces only a couple of high quality vanilla cultivars that have very long pods (20–25 cm);

2. Vanilla tahitensis- It is called Thai vanilla. This plant is reddish-brown in color, with pods 12–14 cm long.

3. Vanilla pompona- the lowest quality vanilla, the pods of the plant are very short.

Liana grows very fast, she can grow a meter in just 30 days. However, she needs to create good conditions.

Vanilla is native to Mexico, Panama and the Antilles. But plants are also grown in other tropical countries: in Brazil, the countries of Oceania, Paraguay, Ecuador and others.

Vanilla can only be propagated by cuttings. Already in the first year of life, the plant begins to bear fruit. The fruiting period lasts up to 20 years, and there have been cases when vanilla yielded a crop at the age of about 50 years.

vanilla fruit

Vanilla fruits are greenish pods. You need to collect vanilla fruits in an unripe form (during this period, the fruits contain 80% water), when they just begin to turn yellow. Further, after harvesting, it is necessary to carry out a special processing of fruits, which is carried out in 3 stages. Let's consider these stages in more detail.

Stage 1 - ripening. Vanilla fruits should be put in boiling water, after pulling them out of boiling water, wrap the fruits in a woolen towel. So the fruits are left for a day in a warm place where the temperature is 60 degrees Celsius.

Stage 2 - fermentation. First you need to take the fruits to fresh air in a sunny place. An hour later, you need to bring them back into the room. Every day, you should increase the time that the fruits will be in the sun. Let them dry for two weeks.

Stage 3 - drying. This stage must be done in a dark place in the open air for a month. At this stage, a white coating of crystals will appear on the fruits. You can also smell the sweet, subtle and refreshing aroma of vanilla.

After passing through all three stages, the volume of vanilla will be 2/3 less than the original. However, after processing, the raw material will acquire all the necessary properties.

Vanilla sticks are twisted and oily in appearance, their color is brownish-brown. If you feel the sticks, they are soft. If stored properly, vanilla will last for many years.

The chemical composition of vanilla

Vanilla fruits contain the following beneficial substances: vanillin (due to which vanilla has a specific smell), essential oil, gluco-vanillin, tannin and cinnamon ether.

Useful properties of vanilla

Vanilla is a plant, preparations from which are used as an essential oil aromatic agent. Vanilla contains vanillin, aroma components, fat, resins and enzymes - all of them are the main active ingredients. Vanilla is added in the production of galenical preparations, in the production of medicines as a flavoring agent.

Since ancient times, vanilla has been considered a powerful aphrodisiac, which is why it was used by men who wanted to increase potency.

Vanilla has an effect on the systems and internal organs of a person, namely, it relieves insomnia, improves digestion, normalizes blood sugar levels, stabilizes acidity, relieves the pain of premenstrual syndrome, improves mood and human performance.

vanilla essential oil

Vanilla essential oil smells wonderfully mild. This oil is a natural and strong aphrodisiac, which helps to awaken sensuality and instincts in a person. In addition, the essential oil of this fragrant plant has a sedative effect. Experts advise using it after a hard day's work: it will relax and soothe.

Vanilla oil aromatizes the premises. To flavor the room with vanilla, you need to drop a few drops into the aroma lamp - and a pleasant smell will soar in the air (3-5 drops of oil per 15 square meters).

Essential oil is used for massages and baths. You need to add 2-5 drops of vanilla oil to the bath - and you can take an aroma bath. Massage is done as follows: mix 3-5 drops of oil with 15 grams of regular massage oil and perform massage exercises.

Vanilla application

Vanilla is used for nervous disorders, neurosis, insomnia, delayed menstruation, diabetes, colic and flatulence. Vanilla is especially valuable as a remedy for anemia and a drug that not only excites, but also stimulates the muscles.

In folk medicine, vanilla is used for rubbing, as a means for compresses, skin care, for aroma massage and aroma baths.

Vanilla as an additive: the plant is added to food to completely saturate the body (1-2 drops per product, for example, in a cake).

Vanilla anti-cellulite scrub. To prepare it, you need to take 150 grams of sugar, half a glass of ground coffee beans, 10 drops of vanilla oil, 10 ml of almond oil. First, mix coffee with sugar, then add almond oil to them and mix. Next, add vanilla oil. If you get a thick mixture, add a little almond oil. Such a scrub should be used in the process of washing, after which the skin will become softer and more elastic. This scrub can be stored in the refrigerator for up to 14 days. Scrub should not be used if there are damage to the skin or the skin is too delicate.

Vanilla for face massage. We take 30 ml of transport oil, add 3 drops of vanilla to it, 1 drop of rose and sandalwood oil, 2 drops of limette oil and the same amount of parsley. We mix everything and do a massage with this oil.

Who doesn't know the sweet vanilla smell?! It is present in most confectionery products as a flavor enhancer. But is vanillin familiar from childhood harmless? Let's figure it out.

natural and synthetic vanillin

Before discussing the benefits and harms of vanillin for the body, it is worth finding out what types of it are. It is worth mentioning right away that in fact there are two types of this product:

• Natural vanillin - made from the pods of fragrant creepers belonging to the orchid family. The main supplier of natural vanilla is Madagascar. And its share is less than 5% of the total amount of vanillin produced in the world.
• Synthetic vanillin - is produced by synthesis from various raw materials - clove oil, residues of the paper industry, from rice bran and the largest volumes from petrochemical materials.

Natural vanillin practically does not harm human health and is very expensive, so let's take a closer look at the effect of a synthetic analogue on the body.

Common forms of vanillin. crystalline form

It has a smell that is almost indistinguishable from natural vanilla, is not afraid of thermal exposure, has a long shelf life and retains its properties when heated to 250 degrees. Crystalline vanillin is in demand in the confectionery industry, especially for making ice cream. The crystals are perfectly soluble in alcohol already at 20 °C, and in water at a temperature of 75 °C.

Powder form

In fact, this is a vanillin powder with various impurities based on glucose varieties (dextrose, lactose, etc.). Powder, in comparison with crystalline vanillin, has the finest structure and is widely used in the manufacture of chocolate products. Even at room temperature, the fragrance has a pronounced odor and is highly soluble in water.

liquid form

This form is used when using vanillin in dissolved form, for example, in drinks. The liquid is created from a crystalline base dissolved in a variety of carriers (ethyl alcohol, triacetate, propylene glycol). The main indicators of the liquid form are the temperature regime of the carrier and the percentage of vanillin content. The water-soluble carrier propylene glycol dissolves at 180 degrees, therefore, liquid vanillin on this basis is characterized by increased thermal stability and is usually used for the production of dairy products, confectionery and a variety of drinks.

The benefits and harms of crystalline, powdered and liquid vanillin will be discussed further.

What is useful vanillin?

The popularity of the aromatic additive was given by sweetish. Therefore, the beneficial effect of vanillin is more often associated with the effect of vanilla smell on the body. It has a good calming effect and effectively reduces irritability and anxiety.

Relieve tension, relax, achieve a sound restful sleep can help the use of any cosmetic product with the addition of a small amount of vanilla. When applied to skin or hair, the vanilla scent will stay with you all day long.

I would like to add about the positive impact on a person when using natural vanillin:

• contains antioxidants that prevent aging and maintain a beautiful appearance;
• stimulates brain activity, improves concentration and memory, has a beneficial effect on creative abilities;
• has a powerful anticarcinogenic effect, prevents the formation of malignant tumors;
• enhances the therapeutic effect on the body with arthrosis, arthritis;
• strengthens the immune system, helps a person recover quickly after infectious and inflammatory diseases.

What harm can be caused by the use of vanillin?

We will talk about synthetic vanillin, since a natural product has practically no side effects on human health.

Like any artificially synthesized substance, vanillin is harmful to the human body.

In some variants of the synthesis, coumarin is used - a highly toxic carcinogen. It has been proven to negatively affect the liver.

But the flavoring vanillin, the benefits and harms of which we are studying, is used in such small doses that it is difficult to prove the actual harm from the use of vanillin. Except as an allergic reaction to a flavor or any component in its production. This can manifest as skin irritation, pigmentation disorders and skin dermatitis. This usually refers to workers who systematically come into contact with it in production, such as sorters or powder packers.

There are no reliable data on the safety of vanillin for pregnant and lactating mothers. Contraindication only with individual intolerance to vanillin.

The use of vanillin in moderate doses is practically safe for the body. But permanent use is not recommended, like any synthetic product.

Energy and biological value

100 g of vanillin contain:

The increased calorie content is offset by small doses of vanillin. And it is used in products that are difficult to attribute to dietary foods. Usually vanillin is added to high-carbohydrate foods with a high fat content - biscuits, chocolate, cookies, ice cream.

The use of vanillin

There is a great demand for vanillin flavoring in the food industry, for the manufacture of food products. Especially popular is the use in the manufacture of ice cream and chocolate, according to statistics, these two products consume 75% of the produced vanillin. It is widely used to enhance the taste of tea, cocktails and other alcoholic and non-alcoholic drinks.

But few people know that vanilla aroma is harmoniously combined with meat dishes. For example, when preparing sweet and sour fruit sauce.

Vanillin is often used not only to give a pleasant aroma to the product, but also to kill the smell and taste of a poor-quality product. It is important to use vanillin in strict proportions, an excess of flavoring will give a specific bitterness to the product.

Popular vanilla smell when creating cosmetics. Each cosmetic company has more than one series using vanilla flavor. It is often used to eliminate unpleasant odors and tastes in pharmaceuticals, especially baby products and detergents. Successful attempts by Taiwanese scientists to use vanillin in the treatment of psoriasis are known.

Vanillin has also found its use at home for the preparation of a repellent against midges and mosquitoes based on an aqueous or oily solution, as well as when mixed with baby cream. For infants, this is the only absolutely harmless repellent.

Finally

The health benefits and harms of vanillin, like other flavors, are not yet fully understood. But we can say with confidence that the use of this product in the correct dosage will not cause any harm to health.

Vanillin was created by scientists because of the high cost of vanilla itself. Of course, vanillin does not have the same medicinal properties as it, since it is an artificial substitute for vanilla.

If you pay attention to some data regarding productivity and sales, you will notice that creating a substitute is indispensable. Vanillin is in high demand around the world, and there would simply not be enough of it. Let's give some data. In one year, people consume twelve thousand tons of vanillin, but its natural production is a little less than two tons. One of its main properties is a calming effect. People who experience feelings such as irritability, stress, fear or anger can feel its healing power on themselves, for which it is enough to inhale its beautiful aroma. It also elevates mood and improves sleep. Yes, indeed, he is able to charge a person with a positive attitude for the whole day and give him additional strength. Vanillin can also be used as a cosmetic product, applied to the face or hair. Its gentle and charming aroma remains then for a long time.
Vanillin consists of natural vanilla and is used as an antidepressant.
Vanilla is very effective in the treatment of various allergic reactions and hypertension. The natural product of vanillin is much better than the artificial one.
In addition, vanillin is found in some wines and liquors. Thanks to him, drinks become softer and more aromatic. It is actively used even in animal feed - for example, it is added to animal feed, as it masks unpleasant odors well. Even a small amount of vanillin in the feed improves the quality of the mixture, and animals with a better appetite eat it.
Vanillin is also used in some medicines to eliminate the medicinal taste.
In 2004, scientists found that vanillin can treat very serious diseases associated with the human nervous system and even with the brain. People suffering from Alzheimer's and Parkinson's disease are deficient in dopamine, a substance that inhibits the development of these. However, it is vanilla that successfully forms this substance. But vanillin has not only useful substances: since it is only a synthetic substitute for vanilla, it also has harmful additives.
Consider, for example, Lengin vanillin, an industrial waste that is extracted from wood.
It is worth being especially careful when buying vanillin. So, there are substances very similar to vanillin - for example, coumarin, which is often added to vanillin. It is highly toxic and can cause serious liver damage. When buying vanillin, you need to study its composition and make sure that it does not contain coumarin. In fact, vanillin can be both harmful and beneficial, so you should always read labels carefully.

Is it possible to poison yourself with vanilla?

But can natural vanillin harm the human body?
This is really possible - depending on how much it is used. For people of average weight, it is enough to take 75 grams of natural vanillin, and this will be enough for poisoning. What are the symptoms of toxic vanillin poisoning? These are reactions such as shortness of breath, stale and heavy breathing, severe cough.

Also, if vanillin gets into a person's eyes, it often causes pain or irritation of the mucosa.
Of course, such symptoms are more likely to occur in people who directly deal with pure vanillin. As a rule, these are the people who participate in its manufacture. In this case, you should be extremely careful.
Author: Zmievsky Alexander Eduardovich (alex2014-1)

Vanilla is a dark brown pod soaked in essential oil. It is known for its high cost - this is one of the most expensive spices in the world, the price of which reaches 8400 rubles. per kg. This is due to the fact that vanilla is difficult to cultivate - with artificial pollination, which is necessary to increase productivity, only half of the plants bear fruit. In addition to spicy vanilla, more than a hundred ornamental plant species are grown.

They tried to reduce the cost by developing synthetic vanillin - an artificial analogue of crystalline vanillin contained in the fruits of the plant and giving vanilla its taste and aroma. Synthetic vanillin is produced from resin and only tastes with a smell and conveys - it does not have any useful qualities inherent in real vanilla, since it is impossible to synthesize a set of oils and other biological substances unique for this spice.

Interesting!In expensive samples of perfumery and cosmetics, vanilla is used as a natural flavoring component.

Composition and calories

The beneficial properties of vanilla, as well as its aroma, are provided by a rich content of essential and tannic oils. The main flavor is vanillin, an aldehyde obtained from the breakdown of glucovanillin glycoside. The set is supplemented with various resins, anisic acid and anisaldehyde.

Vanilla is rich :

• thiamine;
• riboflavin;
• pantothenic acid;
• pyridoxine;
• a nicotinic acid.

The benefits of spices are also due to a complete set of macronutrients and some micronutrient content (copper, manganese).

Calorie content - 287 kcal per 100 g of seasoning.

Beneficial features

Due to its high cost, vanilla is rarely used in folk recipes; however, it helps to fight a variety of diseases:

• fever;
• chlorosis;
• mental disorders;
• psycho-emotional disorders - irritability, nervous overexertion.

Known ability of vanilla to have a positive effect on the digestive system. The essential oils included in its composition improve appetite. Other components stimulate the activity of smooth muscles, improving intestinal motility. Vanilla can treat inflammation of the digestive tract, diseases of the rectum.

The composition of the fruits of the plant includes various antioxidants that neutralize free radicals in the body, preventing the destruction of cell membranes and the development of certain forms of cancer.

Most often vanilla is used in aromatherapy and cosmetology. Its pleasant smell can quickly relax, relieve stress and irritation. The use of vanilla oil in massage helps to improve the regenerative capacity of the skin - this is due to the high content of fatty acids. The permeability of the skin is restored, the skin becomes softer, firmer and more elastic. The rash caused by nervous disorders disappears.

Interesting! Vanilla is considered a natural aphrodisiac and is used to improve sexual function both in the form of aromatherapy and as an oil in erotic massages.

The analgesic and sedative effects of vanilla are manifested when used to relieve symptoms, fight infections and inflammation of the organs of various body systems.

Possible harm

The main contraindications to the use of vanilla:

• pregnancy;
• allergy.

Spice can be harmful in large doses. Its components have an active effect on the skin, causing not only an improvement in their condition, but also a slight photosensitivity - an increase in susceptibility to ultraviolet radiation. To avoid, after using vanilla oil during massage, you should avoid direct sunlight for some time.

Although vanilla has a very pleasant aroma, its taste is slightly bitter, so it should not be added to food in its pure form. Previously, a vanilla stick must be ground into powder and mixed with 0.5 kg of powdered sugar. The resulting mixture can be added to almost any confectionery and pastries, as well as jams, compotes and sweet salads.

It can also be used to flavor liqueurs. If you are not sure how much vanilla is required according to the recipe, it is better to put less and add to taste - if you overdo it, even sugar will not save, and the taste will turn out bitter.

You should buy only closed dark-colored pods - ground vanilla and opened sticks quickly lose their useful properties. Store the spice in a glass container that protects it from moisture. For better preservation, each stick should be wrapped in cling film.

You can’t put vanilla in the refrigerator - under the influence of low temperature, vanillin will crystallize and come to the surface. If stored properly, the flavor of the spice lasts for decades.