Vanillin

Vanillin Product Introduction

1. Basic Information

• Chemical Name: Vanillin

• CAS Number: 121-33-5 36.

• Synonyms: 4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde, Vanilla flavor.

• Molecular Formula: C₈H₈O₃ 36.

• Appearance: White to pale yellow crystalline powder with a characteristic vanilla aroma 36.

• Source: Primarily synthetic (99% of global production), derived from petrochemicals or lignin. Natural vanillin is extracted from Vanilla planifolia orchids but accounts for <1% of the market 46.

2. Technical Data 36

3. Key Functions

• Flavoring Agent: Imparts a sweet, creamy vanilla aroma and taste, widely used in food and beverages 36.

• Antioxidant: Neutralizes free radicals in cosmetics and pharmaceuticals 3.

• Fragrance Enhancer: Adds vanilla notes to perfumes, lotions, and candles 36.

• Intermediate: Used in synthesizing pharmaceuticals (e.g., L-DOPA) and agrochemicals 6.

4. Applications 346

• Food & Beverages:

  • Ice cream, chocolate, baked goods (0.01–0.04% in cakes, 0.02–0.08% in candies).

  • Masking bitter tastes in medicines and livestock feed.

• Cosmetics: Anti-aging creams, lotions, and serums for its mild fragrance and skin-conditioning properties.

• Pharmaceuticals: Excipient in syrups and tablets; intermediate in drug synthesis.

• Industrial: Electroplating brightener, feed additive.