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In english :
Vanillin LG and LGS
Technical Information and recommendations for Using
Vanillin is a new breed of encapsulation that provides a new generation of advantages for Vanilla flavor preparations. Imbedded within a protective matrix, the vanilla flavor delivers a maximum impact. The natural polysaccharides, forming the matrix of the flavoring preparations, stabilize the taste and aroma of the Vanillin, improve their quality, increase the heat resistance and shelf life, educe the volatility and fragrant substances consumption.
Baking, dairy and confectionery products with relative small dosages of encapsulated Legran Vanillin allow getting excellent end-products. Legran Vanillin are manufactured from natural and nature-identical raw material, the product represents a fine-dispersed powder, its color varies from white up to light-yellow or cream-colored.
Usage: Baking Products – Confectionery – Dairy Products – Chocolates – Cakes – Pastries – Beverages – Vanilla Creams – Yoghurts – Ice Creams – Savoury Dishes.
Advantages:
Technology – Encapsulated Vanillin
Improves the Taste and Flavor Stability
Improves the Resistance to the Heat During Baking
Reduced Volatility and Controlled Release of Flavor
Non-Aromatic Compounds: Natural Polysaccharides
Improved Shelf Life
Small Dosages in comparison with the ones of the well-know brands of powder vanillin.
In french :
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