Food Additive Chemicals — Page 4

Vanillin

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, andether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is now more often used as a flavoring agent in foods, beverages, and pharmaceuticals.

Wheat Gluten

Wheat gluten is a food made from gluten, the main protein ofwheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.