Vanillin is the primary component of the extract of the vanilla bean.
CAS #121-33-5
Vanillin is the primary component of the extract of the vanilla bean.
Vanillin has the aroma of vanilla bean and strong milky aroma, which can enhance and fix the aroma. It is widely used in cosmetics, tobacco, cakes, candy and baked food industries. It is one of the world's largest synthetic spice varieties.
| Appearance | White to pale yellow crystal like powder | Conforms |
| Odor | Odor Has a sweet, milk and vanilla aroma | Conforms |
| Solubility (25 °C) | 1 gram completely dissolves in 3ml 70% or2ml 95% ethanol, and makes clear solution | Conforms |
| Purity (GC) | 99.5% Min | 99.99% |
| Loss on Drying | 0.5% Max | 0.02% |
| Melting Point (°C) | 81- 83 | 81.3 |
| Arsenic (As) | ≤ 3 mg/kg | < 3 mg/kg |
| Mercury (Hg) | ≤ 1 mg/kg | < 1 mg/kg |
| Total Heavy Metals (as Pb) | ≤ 10 mg/kg | < 10 mg/kg |
| Residue of Ignition | ≤ 0.05% | 0.01% |
The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.
Vanillin is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.
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