citrate vitaminResearchers has found a new ‘greener’ way to make vanillin, the primary flavor compound in vanilla, according to a study published in America Chemical Society’s journal Industrial & Engineering Chemistry Research.###Although consumers have been demanding more ‘natural’ foods in recent years, less than 1 perccitracal slowent of vanilla flavor produced globally comes from its original natural source, the vanilla orchid.###The rest is synthesized from a petroleum-derived precursor called guaiacol, tree lignin and other substances such as cow feces.###But the catalysts currently used in the manufacturing of vanillin are polluting and can only be used one time. ###So Ganapati D. Yadav and Shivaji L. Bhanawase sought an improved method to make the popular flavor compound.###The researchers created a catalyst by encapsulating copper-aluminum hydrotalcite in silica. ###Testing showed that it efficiently spurred the separation of vanillin from other compounds. ###The catalyst worked in water under ambient air pressure, and eliminated the need for a pocalcium citrate magnesium and zinc with vitamin d3lluting step invosolaray calcium magnesium citratlving hydrochloric acid that currbest choice magnesium citrateent techniques require. ###The catalyst could also be recovered and re-used.###The researchers say that their process could be economically scaled up for a more environmentally friendly approach to making commercial vanillin.###The authors acknowledge funding support from the University Grants Commission (India), the R.T. Mody Distinguished Professor Endowment at the Institute of Chemical Technology and India’s Department of Science and Technology.