Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs.
Storage and shelf life:
Storage: 1kg foil bag, 25kg/drum , double plastic bags for inner packing and carton drum for outer packing
Stored conditions: cool&dry place. Do not freeze. Keep away from strong light and heat
Shelf time: 3 years when stored properly
Amygdalin is a poisonous cyanogenic glycoside found in many plants, but most notably in the seeds (kernels) of apricot, peach, bitter almond, and plum. Most commonly it is called Laetrile, the commercially prepared product of the apricot seed. The name vitamin B17 is also used to describe this compound, although it is not recognised as a vitamin. It can hydrolyze and generate prunasin and mandelonitrile under the glucosidase action, such as amygdalase and prunase, and ultimately decomposed into benzaldehyde and hydrocyanic acid (HCN). Amygdalin itself is non-toxic, but its production HCN decomposed by some enzymes is poisonous substance. Numerous studies have documented that amygdalin has antitussive and antiasthmatic effects, as well as an effects on the digestive system. Moreover, the pharmacological effects also include antiatherogenic, inhibition of renal interstitial fibrosis, prevention of pulmonary fibrosis, resistance to hyperoxia induced lung injury, immune suppression, immune regulation, antitumor, antiinflammatory and antiulcer. It has been used for the treatment of asthma, bronchitis, emphysema, leprosy, colorectal cancer and vitiligo.
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Appearance: White crystalline powder
Odour: Characteristic
Mesh: 80
Solubility: Soluble in water(4g in 100ml)
Melting point: 208~215â??
Specific optical rotation: -37~ -41
