Chemical Sciences, Life Sciences & Biotechnology
Title: | Process for Production of Natural Vanillin |
Area: | Chemical Sciences, Life Sciences & Biotechnology |
Focus Area: | Production of Natural Vanillin |
Social Benefits: | The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods. |
Developing Agency: | CSIR-North East Institute of Science and Technology (NEIST), Assam |
Technology Readiness Index: | Technology Development |
Email: | director@neist.res.in |
| Website Link : | http://www.neist.res.in |
| Source (more info) : | https://t.ly/l_sb |
Brief Description
Description : | The process of extraction of natural Vanillin with purity~ 99% and yield 3.0-3.3% has been developed from a new plant source. The process does not involve any costly or hazardous chemicals and the raw material of the product is widely available in all over India as well as some parts of the world. |
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