Yes, vanillin blends can be used in all dry products. When utilising Borregaard's vanillin blends, simply combine it with other dry ingredients for optimal results. In the event that you need to dissolve the blend, it is important to be aware that maltodextrin may pose a challenge. It is strongly recommended to conduct a laboratory test beforehand. Additionally, it is worth mentioning that certain blends contain Ethylvanillin, so ensure that this ingredient does not cause any complications with labelling.

No, all the EuroVanillin blends are designed with a targeted intensity, making it easy to use and easy to dose.

Documentation on Borregaard's EuroVanillin products can be found on the Borregaard website. You can also subscribe to documentation updates to stay up to date.

The vanillin molecule can be found naturally whereas ethyl vanillin must be synthesised from a chemical source resulting in a sharper and more chemical taste.

Vanillin, also known as methylvanillin, is the key molecule that gives vanilla its distinct flavour. It can be derived and produced from various sources, but the molecule remains the same. On the other hand, ethylvanillin has a similar vanilla taste, but it is significantly sharper with a more chemical note and almost three times more intense. 

Determining the ideal dosage of vanillin can be challenging without information about the end product and the desired level of vanilla flavour. A good starting point is 0,5g in 1000g of dry product, which is generally a safe bet.

No, however, raw materials that are not used in the production of paper can be used to produce vanillin.

In Norwegian forest-based industries, all parts of the tree are utilised for products. Wooden construction material is the main driver for harvesting trees in Norway. The most valuable part of the tree is used for this purpose. 25% of the wood entering the sawmills becomes residuals in the form of wood chips to our industry. The remaining part of the tree and the residual wood chips from the sawmills are raw materials for Borregaard’s sustainable, high value products.

Yes, when molecules are larger, the product flows more smoothly, while smaller molecules make it easier to dissolve.

It is recommended to add vanillin along with other dry ingredients such as sugar and flour, and preferably as late in the process as possible.

While some prefer dissolving the vanillin before adding it, our testing has shown that adding it dry is sufficient for achieving good distribution. This not only saves a step in the production process but also helps reduce costs.

Blended vanillin products can replace oil-based vanillin at a low price without compromising the taste profile.

Pure vanillin products, such as oil-based vanillin, plant-based vanillin, or ethylvanillin, have been traditionally used in the food industry. Borregaard offers blended products under the EuroVanillin Plus or Expert umbrella, which combine these pure products with a carrier.

Our blending process allows utilization of the best properties of each ingredient. The main advantage of these blends is their intensity, making it possible to replace oil-based vanillin. This substitution not only enhances the taste profile but also helps to keep costs low.

Borregaard's blends represent the next generation of vanillin products, providing additional properties to enhance the already existing benefits of vanillin.

Borregaard offers two blends called EuroVanillin Plus and EuroVanillin Expert. These blends are carefully formulated with different ingredients to meet specific requirements. The carrier maltodextrin plays a crucial role in adjusting the strength or intensity of the blends to the desired level. 

No, Borregaard does not have any products containing microplastics.