mandag 7. september 2009

NÅR SPISTE DU VANILJE SIST TROR DU ?


Vanilje er verdens mest etterspurte smak. Ekte vanilje er dyrt, og forekomsten for liten til å dekke behovet. Det du får i såkalte vaniljeprodukter er vanillin, som er et kjemisk fremstilt produkt. Her er litt informasjon fra en vanillinprodusent i USA:

VANILLIN DANGER IDENTIFICATION
• Harmful if swallowed irritating to cyes. May be harmful if inhaled or absorbed through the skin.

VANILLIN EMERGENCY FIRST AID MEASURES
• Inhalation:Remove to fresh air.If not breathing,give artificial respiration.If breathing is difficult,give oxygen.

VANILLIN STORAGE AND TRANSPORTATION
• Requirementss: Vanillin should be preserved in well-closed containers,and kept away from food, drinking and animal feed.The working site or workshop shall be well ventilated and equipped with dustproof equipment and dust remover.
• Storage:Vanillin should be preserved in well-closed containers,stored in a dry and well-ventilated place at room temperature,and protected from light and moisture.
• Conditions to avoid:Vanillin storage in the same place or mix-up with strong acidic or alkaline materials is forbidden.
• Vanillin Store in a cool and dry place and in a tightly closed container. 


vanilje er SORT, vanillin er HVITT   
De fleste hverken ser eller kjenner forskjell...fordi de er manipulert siden barnematstadiet.

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