Vanillin is a phenolic aldehyde, an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. Vanillin is the primary component of the extract of the vanilla bean.
Vanillin is a kind of widely used edible spices, which can be found in the vanilla seeds, it can also be synthesized
with ferulic acid, eugenol. It has strong milk fragrance smell. It can be widely used in all kinds of flavor food which need to increase the milk fragrant flavor, such as cake, cold drinks, chocolate and candy etc. It also can be used in soap, toothpaste, perfume, rubber, plastics and drugs.
Property: white or light yellow acicilar or crystalline powder
Melting point: 82-83℃
Boiling point: 284℃
Flash point: >147℃
Solubility: soluble in 125 times of water, 20 times of ethylene glycol and 2 times of 95% ethyl alcohol, soluble in trichloromethane and spice.
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.