Products Description
Vanillin exists in a wide range of plant sources including Gastrodia elata tubers, Equisetum herbs, Ulva pertusa, sugar beets, vanilla beans, Peru balsam and other natural maleic-anhydride.html">materials.
Chemical Properties
| Item | Specification |
| Melting point | 81-83 °C(lit.) |
| Boiling point | 170 °C15 mm Hg(lit.) |
| bulk density | 600kg/m3 |
| density | 1.06 |
| vapor density | 5.3 (vs air) |
| vapor pressure | >0.01 mm Hg ( 25 °C) |
| refractive index | 1.4850 (estimate) |
| FEMA | 3107 |
| Fp | 147 °C |
| storage temp. | 2-8°C |
| solubility | methanol : 0.1 g/mL, clear |
| pka | pKa 7.396±0.004(H2O I = 0.00 t = 25.0±1.0) (Reliable) |
| form | Crystalline Powder |
| color | White to pale yellow |
| Odor | at 100.00 %. vanilla |
| PH | 4.3 (10g/l, H2O, 20℃) |
| biological source | synthetic |
| Odor Type | vanilla |
| Water Solubility | 10 g/L (25 ºC) |
| Sensitive | Air & Light Sensitive |
| Merck | 14,9932 |
| JECFA Number | 889 |
| BRN | 472792 |
| Stability | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. |
| Cosmetics Ingredients Functions | FRAGRANCE |
| LogP | 1.17 at 25℃ |
| CAS DataBase Reference | 121-33-5(CAS DataBase Reference) |
| NIST Chemistry Reference | Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5) |
| EPA Substance Registry System | Vanillin (121-33-5) |
Safety Information
| Item | Specification |
| Hazard Codes | Xi |
| Risk Statements | 22-36/37/38-36 |
| Safety Statements | 26 |
| WGK Germany | 1 |
| RTECS | YW5775000 |
| Autoignition Temperature | >400 °C |
| TSCA | Yes |
| HS Code | 29124100 |
| Hazardous Substances Data | 121-33-5(Hazardous Substances Data) |
| Toxicity | LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner) |
Product Application
Vanillin is a synthetic or nature‑identical flavoring agent. It can be produced from lignin in whey sulfite waste liquors, or synthesized via guaiacol and eugenol. Ethyl vanillin, a related compound, delivers about 3.5 times the flavor intensity of vanillin. Vanillin is also the main aroma component in natural vanilla extract, which comes from vanilla bean extraction. It is widely used as a vanilla extract alternative in ice cream, desserts, bakery products and drinks at concentrations ranging from 60 to 220 ppm.
Supply & Delivery
Fast delivery time
Inventory: 2-3 working days
New production: 7-10 working days
