Vanillin
Flavoring Agents
121-33-5
C₈H₈O₃
$11.45 ~ $17.17
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Vanillin?
Vanillin is an aromatic aldehyde that is the primary component responsible for the flavor and smell of vanilla, widely used as an artificial vanilla flavoring and fragrance agent in foods, beverages, and pharmaceuticals.
How is Vanillin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Condensation Reaction | React guaiacol with glyoxylic acid in an alkaline aqueous solution to form vanillylmandelic acid. | Control of pH, temperature, and reactant ratio is critical for maximizing yield and minimizing by-products. Raw material purity must be verified. |
| 2 | Oxidation | Oxidize the intermediate product (vanillylmandelic acid) using an oxidizing agent (e.g., air/oxygen) and a catalyst. This converts it into vanillin. | The rate of oxidant addition and reaction temperature must be carefully managed to prevent over-oxidation and degradation of the vanillin. |
| 3 | Acidification & Extraction | Acidify the reaction mixture with an acid (e.g., sulfuric acid) to precipitate crude vanillin. Extract the product using a suitable solvent like toluene. | The final pH must be precisely controlled to ensure maximum precipitation. The extraction solvent must be pure and recovered for reuse. |
| 4 | Purification | Purify the crude vanillin through vacuum distillation followed by recrystallization from a solvent (typically water). | Vacuum level and temperature during distillation are crucial to prevent thermal degradation. The cooling rate during crystallization determines crystal size and purity. |
| 5 | Drying | Dry the purified vanillin crystals under vacuum to remove any residual moisture or solvent. | Drying temperature must be kept below the melting point of vanillin. The final moisture content must meet food-grade or pharma-grade specifications. |
| 6 | Sieving & Quality Control | Sieve the dried product to achieve a uniform particle size. Test the final product for purity (HPLC), melting point, aroma profile, and heavy metals. | QC tests confirm the product meets all specifications (e.g., USP/FCC). Sensory panel evaluation is essential to verify the characteristic aroma and taste. |
| 7 | Packaging | Package the final, approved vanillin into airtight, light-resistant containers in a controlled environment. | Packaging must protect the product from light, moisture, and oxygen to preserve its stability and aroma. Each lot must be clearly labeled for full traceability. |
Technical Specifications
| CAS Number | 121-33-5 |
| Chemical Formula | C₈H₈O₃ |
| Solubility | ≈10 g/L in water; soluble in ethanol, methanol, ether |
| Storage Conditions | store cool, dry, protected from light (2–30 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food flavoring (ice cream
chocolate
baked goods)
cosmetics
pharmaceuticals
feed additive
fragrance
antioxidant
Mechanism of action:
| Parameter | Vanillin |
|---|---|
| Functional Category | Flavoring Agent; Flavor Enhancer; Aroma Compound |
| Key Ingredients | 4-hydroxy-3-methoxybenzaldehyde |
| Mechanism of Action | As a volatile phenolic aldehyde, it interacts directly with specific olfactory receptors (e.g., OR5AN1) in the human nasal epithelium. This binding event triggers a neurological signal transduction cascade to the olfactory bulb, which the brain perceives as the characteristic sweet, creamy, and woody aroma of vanilla. It does not chemically react with the food matrix to produce its primary effect. |
| Application Effect in Product | Imparts a distinct vanilla flavor and aroma; masks undesirable off-notes from other ingredients; enhances the perception of sweetness, potentially allowing for sugar reduction; adds perceived richness and creamy notes to baked goods, confections, dairy products, and beverages. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Vanillin | Synthetic Flavoring Agent | Primary chemical flavor component of vanilla; crystalline powder; produced from guaiacol or lignin. | Highly cost-effective; very consistent flavor and aroma; high heat stability. | Lacks the aromatic complexity of natural extract; can taste artificial if overused. | Commercial baking, chocolate, beverages, and mass-produced foods needing a reliable vanilla note. | For a strong, stable, and economical vanilla flavor foundation in large-scale production. |
| Natural Vanilla Extract | Natural Flavoring | Alcohol-based extraction from cured vanilla beans; contains vanillin plus hundreds of other flavor compounds. | Extremely rich, complex, and nuanced flavor profile; "clean label" consumer appeal. | Significantly more expensive; flavor varies by bean origin and batch; less heat stable. | Premium ice cream, custards, gourmet desserts, and applications where authentic flavor is paramount. | When the goal is the most authentic, deep, and complex vanilla flavor without cost constraints. |
| Ethyl Vanillin | Synthetic Flavoring Agent | Synthetic analog of vanillin, not found naturally in vanilla beans; 2-4 times stronger flavor intensity. | Extremely potent, providing maximum flavor per unit cost; strong, creamy note. | Easily overused, resulting in a harsh chemical taste; flavor is less complex than vanillin. | Chocolate, hard candies, and products where a very powerful and low-cost vanilla flavor is needed. | For maximum flavor impact at the lowest possible cost, especially to stand out against other strong flavors. |
| Vanillin Sugar (Vanilla Sugar) | Flavored Sweetener | Mixture of sugar and either vanillin, ethyl vanillin, or ground vanilla beans. | Convenient for baking as it combines sweetener and flavor; easy to measure for home use. | Fixed sugar-to-flavor ratio limits versatility; lower flavor intensity than pure extracts or powders. | Home baking (cookies, cakes), dusting on pastries, sweetening coffee or whipped cream. | For convenience in recipes that require both sugar and vanilla, simplifying the preparation process for home cooks. |
| Tonka Bean | Natural Flavoring (Spice) | Seed containing coumarin; complex aroma of vanilla, cherry, almond, and spice. | Offers a unique, robust, and complex flavor profile that is distinct from vanilla. | Use in food is banned or restricted in many countries (e.g., USA) due to coumarin content. | High-end gastronomy and patisserie (where permitted), perfumery, infusions. | To create a unique, spicy, and multi-layered vanilla-like flavor in culinary arts where regulations allow. |
Technical Documents
Available Documentation
COA & TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications