Abstract: A method for preparing an aromatic pulverulent composition having a melting point Tf, comprising: i) feeding at least two pulverulent elementary solids having organoleptic properties into a mixer, whose chamber has been preheated beforehand to a temperature T lower than Tf, such solids being separately fed into the mixer; ii) mixing the pulverulent elementary solids in the mixer, in the absence of any external liquid phase, at a temperature T lower than Tf, at least one of the pulverulent elementary solids being fed into the mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at such temperature T; and iii) recovering the aromatic pulverulent composition. This method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound.

Abstract: A method is described for purifying vanillin, and derivatives thereof, from an initial solution of vanillin or of a vanillin derivative in a solvent S1 containing impurities, comprising the following steps: a) a step of evaporating the solvent S1 in the presence of water from such initial solution to obtain an aqueous solution of vanillin or of a vanillin derivative; b) a step of liquid/liquid extraction by bringing the aqueous solution obtained at the end of step a) into contact with a solvent S2, at a pH of greater than 8 and less than 10, to obtain an organic phase and an aqueous phase containing vanillin or a vanillin derivative and residual solvent S2; c) a step of precipitating, at a pH between 4 and 7.5, the vanillin contained in the aqueous phase obtained at the end of step b); and d) a step of isolating the vanillin or derivative thereof.

Abstract: The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin.

Abstract: A method for preparing a compound of formula (I) which is a vanillin derivative, of dimer type, called 3-(4-hydroxy-3-methoxybenzyl)-4-hydroxy-5-methoxybenzaldehyde, such method comprising a reaction of vanillin and vanillyl alcohol in the presence of a base.

Abstract: A method for preparing a compound of formula (I) which is a vanillin derivative, of dimer type, called 3-(4-hydroxy-3-methoxybenzyl)-4-hydroxy-5-methoxybenzaldehyde, such method comprising a reaction of vanillin and vanillyl alcohol in the presence of a base.

Abstract: A method is described for purifying vanillin, and derivatives thereof, from an initial solution of vanillin or of a vanillin derivative in a solvent S1 containing impurities, comprising the following steps: a) a step of evaporating the solvent S1 in the presence of water from such initial solution to obtain an aqueous solution of vanillin or of a vanillin derivative; b) a step of liquid/liquid extraction by bringing the aqueous solution obtained at the end of step a) into contact with a solvent S2, at a pH of greater than 8 and less than 10, to obtain an organic phase and an aqueous phase containing vanillin or a vanillin derivative and residual solvent S2; c) a step of precipitating, at a pH between 4 and 7.5, the vanillin contained in the aqueous phase obtained at the end of step b); and d) a step of isolating the vanillin or derivative thereof.

Abstract: A method for preparing an aromatic pulverulent composition having a melting point Tf, comprising: i) feeding at least two pulverulent elementary solids having organoleptic properties into a mixer, whose chamber has been preheated beforehand to a temperature T lower than Tf, such solids being separately fed into the mixer; ii) mixing the pulverulent elementary solids in the mixer, in the absence of any external liquid phase, at a temperature T lower than Tf, at least one of the pulverulent elementary solids being fed into the mixer at a temperature Ti, such that the mixing occurs under isothermal conditions at a temperature set at such temperature T; and iii) recovering the aromatic pulverulent composition. This method is particularly suitable for preparing a composition essentially including a vanillin and ethylvanillin compound.