Vanillin
Vanillin: The Pure and Premium Flavor Enhancer
Vanillin is one of the most widely used flavor compounds in the food, beverage and fragrance industries. Our high-quality vanillin offers consistent performance with superior purity standards.
Product Specifications
- Chemical Name: 4-Hydroxy-3-methoxybenzaldehyde
- CAS Number: 121-33-5
- Molecular Formula: C8H8O3
- Appearance: White to off-white crystalline powder
- Purity: ≥99.5%
- Melting Point: 81-83°C
- Solubility: Soluble in alcohol, ether and hot water
- Storage: Keep in cool, dry place away from light
Technical Parameters
| Parameter | Value | Test Method |
|---|---|---|
| Assay (GC) | ≥99.5% | USP/EP |
| Loss on Drying | ≤0.5% | USD 731 |
| Residue on Ignition | ≤0.1% | USD 281 |
| Heavy Metals (as Pb) | ≤10 ppm | USD 231 II |
| Chloride (Cl) | ≤0.02% | USD 221 |
Vanillin Applications
Vanillin is primarily used as:
- Flavoring agent in food products (baked goods, chocolates, confectionery)
- Fragrance component in perfumes and personal care products
- Masking agent in pharmaceutical formulations
- Intermediate in chemical synthesis
Vanillin FAQ
Q: What is the difference between natural vanillin and synthetic vanillin?
A: Natural vanillin is extracted from vanilla beans and represents only about 1% of global supply. Synthetic vanillin, which is chemically identical, accounts for the remaining 99% due to its cost-effectiveness and consistent quality. Our vanillin meets all food-grade specifications.
Q: Is vanillin safe for consumption?
A: Yes, vanillin is generally recognized as safe (GRAS) by the FDA and approved for food use worldwide. The ADI (Acceptable Daily Intake) established by JECFA is 10 mg/kg body weight. Our product complies with all international food safety standards.
Q: What packaging options are available for vanillin?
A: We offer vanillin in multiple packaging formats: 25kg fiber drums with PE liners, 20kg cardboard boxes with PE bags, or customized packaging according to customer requirements. All packaging ensures product stability and protection from moisture.
Quality Assurance
Our vanillin is produced under strict GMP conditions with complete traceability. Each batch comes with:
- Certificate of Analysis
- Material Safety Data Sheet
- Halal/Kosher certification (upon request)
Storage Recommendations
| Condition | Requirement |
|---|---|
| Temperature | 15-25°C (59-77°F) |
| Humidity | ≤65% RH |
| Shelf Life | 24 months in original packaging |
Vanillin FAQ - Continued
Q: Can vanillin be used in organic products?
A: Synthetic vanillin cannot be used in certified organic products. However, we offer natural vanillin derived from sustainable sources that meets organic certification requirements for customers needing this specification.
Q: What is the typical dosage of vanillin in food applications?
A: Usage levels vary by application: 50-500 ppm in baked goods, 100-1000 ppm in chocolates, 10-100 ppm in beverages. We provide technical support to help determine optimal usage levels for specific formulations.
Q: Does vanillin have any stabilizing requirements during transport?
A: Vanillin is stable under normal transport conditions. No special requirements beyond protection from extreme temperatures and moisture. The product is classified as non-hazardous for transport according to international regulations.
Market Advantages
Our vanillin offers several competitive advantages:
- Consistent batch-to-batch quality
- Competitive pricing with reliable supply
- Full regulatory documentation support
- Technical assistance for formulation
Vanillin FAQ - Final Section
Q: Are there any allergens associated with vanillin?
A: Pure vanillin does not contain any known allergens and is suitable for most dietary restrictions. However, we recommend checking formulations for other ingredients when used as part of flavor systems.
Q: What certifications does your vanillin have?
A: Our vanillin holds FSSC 22000, ISO 9001, Kosher and Halal certifications. Additional certifications can be provided upon request with proper lead time.
Q: How does vanillin perform in high-temperature applications?
A: Vanillin is heat-stable up to its melting point (83°C). In baking applications, some volatilization may occur but significant flavor impact remains. For extreme heat processes, we recommend encapsulated vanillin formats.
Ordering Information
Contact our sales team for current pricing, minimum order quantities, and delivery schedules. Samples are available for qualified buyers. We support both domestic and international shipping with all necessary export documentation.