バニラエッセンス

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H317：アレルギー性皮膚反応を起こすおそれ

• 注意書き

  P261：粉じん/煙/ガス/ミスト/蒸気/スプレーの吸入を避ける こと。

  P272：汚染された作業衣は作業場から出さないこと。

  P280：保護手袋/保護衣/保護眼鏡/保護面を着用するこ と。

  P302+P352：皮膚に付着した場合：多量の水と石鹸で洗うこと。

  P321：特別な処置が必要である（このラベルの．．． を見よ）。

  P333+P313：皮膚刺激または発疹が生じた場合：医師の診断/手当てを 受けること。

  P363：汚染された衣類を再使用す場合には洗濯をすること。

  P501：内容物/容器を．．．に廃棄すること。

バニラエッセンス 化学特性,用途語,生産方法

• 定義

  本品は、バニラ Vanilla planifolia の果実を水蒸気蒸留して得られる水相である。[Vanilla fragrans][Vanilla aromatica][Myrobroma fragrans]

• 化粧品の成分用途

  エモリエント剤、皮膚コンディショニング剤、皮膚保護剤、酸化防止剤、香料、研磨.スクラブ剤

• 化学的特性

  Vanilla extract (vanilla oleoresin) is produced by extraction of the pods of Vanilla planifolia Andrews or Vanilla tahitensis J. W. M. Moore (Orchidaceae) with a polar solvent (e.g., methanol, ethanol, or acetone, which may also contain water).Thecomposition of the extract depends on the type and amount of solvent used. Generally, the percentage of vanillin in the extract (yield 25–30%) is three to four times higher than that in the pods.
  Vanillin and phenol derivatives are primarily responsible for its aroma. The main producers of Vanilla planifolia pods are Madagascar, the Comoro Islands, Uganda (Bourbon vanilla type), Indonesia, India, Mexico (native V. planifolia), Papua New Guinea, and some Pacific Islands (V. tahitensis). The main producers of vanilla pods are Madagascar, the Comoro Islands with a quantity of >1500 t annually.
  Vanilla extracts are used extensively in chocolate and baked products, but even more so in ice-cream.

• 物理的性質

  The extract is light brown to brown-black and free of sediment. Vanilla extract may contain one or more optional ingredients, such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 mL, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture, shall contain not less than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength of the extract with respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins.

• 使用

  Vanilla Extract is a flavorant made from vanilla bean extract. it is a solution containing not less than 35% alcohol of the components extracted from one or more units of vanilla constituent. one unit is 0.378 kg of vanilla beans containing not more than 25% moisture. a double-strength solution (twofold) contains twice the quantity of beans. it is used in desserts, baked goods, and beverages.

バニラエッセンス 上流と下流の製品情報

バニラエッセンス 生産企業

Global(69)Suppliers

8024-06-4, バニラエッセンス キーワード