Products Description
Vanillin is a naturally occurring aromatic compound that can be found in a broad range of plants and natural raw materials. Its natural sources include Gastrodia elata tubers, Equisetum plants, Ulva pertusa, sugar beets, vanilla beans and Peru balsam, among other botanical 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 recognized as a nature-identical flavoring substance, which can be acquired through natural extraction as well as industrial chemical synthesis.
For production, it can be extracted from lignin contained in whey sulfite waste liquor, or chemically synthesized using guaiacol and eugenol as main raw materials. Meanwhile, it is the core aroma component of natural vanilla extract, which is directly processed and extracted from vanilla beans.
Ethyl vanillin, a related homologous compound of vanillin, features about 3.5 times higher flavor intensity than regular vanillin.
As a mainstream vanilla flavor agent, vanillin is widely used as a cost-effective alternative to pure natural vanilla extract across the food and beverage industry. It is commonly added to ice cream, various desserts, bakery goods and beverages, with the typical application concentration ranging from 60 ppm to 220 ppm. Besides food applications, it is also extensively utilized in confectionery, chocolate, daily flavorings, tobacco products and pharmaceutical auxiliary materials.
Supply & Delivery
Fast delivery time
Inventory: 2-3 working days
New production: 7-10 working days
