North-East Institute of Science & Technology (NEIST)
Project Overview
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.
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.
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