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Vanillin

E No.:
CAS NO.:121-33-5
Einecs No.:204-465-2
Hs code:29124100.00
MOQ:100/kg
Package:25kg/bag
Payment Term:L/C,D/P,T/T
QC:HACCP,Halal,Kosher.ISO
Port:Qingdao/Shanghai/Tianjin
  • DESCRIPTION

  • SPECIFICATION

  • APPLICATION

Vanillin is an organic compound with the molecular formula C8H8O3. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals.

Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3).

Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol (4-allyl-2-methoxyphenol). Today, artificial vanillin is made either from guaiacol or lignin.

 

Product Name: Vanillin Batch No:

JL20211208

Package: 25kg/drun
Mfg No: 05 Oct. 2021 Expi No: 04 Oct. 2024 Quantity: 100kg

Test Items

Standard

Test method

Results

GB 1886.16-2015

Appearance

White to pale yellow.

Eyeballing

Comply

State

crystal like, or powder

Eyeballing

Comply

Odor

Has a sweet, milk and vanilla aroma

GB/T14454.2

Comply

Assay, % (on the dried basis)

N 99.5

GB 1886. 16 A

99.94

Melting range, °C

81.0—83. 0

GB/T 14457.3

81.3

Solubility(25Degc)

1g sample dissolves the whole, or 3 mL 70% ethanol 2mL95%

GB/T 14455. 3

Comply

Loss on drying,%

W 0. 5

GB 1886. 16 C

0.06

Heavy Metal(Pb)

W10mg/kg

GB 5009.74

<10mg/kg

As content

W3mg/kg

GB 5009.76

<3mg/kg

Conclusion

This material complies with GB 1886 16-2011

In Food

The largest use of Vanillin is as a food flavoring. The use in desserts, sweet foods. Ice cream and chocolate industries takes about 75% of the market for vanillin. Vanillin other food uses such as cakes, chocolate, biscuits, and instant noodles.

In Beverage

Vanillin can be used in beverage as a flavor.

In Pharmaceutical

Vanillin is used in the preparation of pharmaceutical drugs for Parkinson’s disease, hypertension and many other drugs.

In Health & Personal care products

Vanillin is added to cosmetics to make it smell better and it is added to soap as well to make it smell better.

In Agriculture/Animal Feed/Poultry

Vanillin is used in feed industry as animal nutrition. Its characteristic vanilla taste, offering also desirable olfactive notes, acts like a key appetent for feed. It ensures traceability and supports the growth of poultry (chickens, turkeys), pigs, cattle, rabbits and fish.

In Other Industries

Vanillin can also be used for rubbers and plastics as well. The manufacturing process of tobaccouse need vanillin as a flavouring in cigarettes. Vanillin can be added to the tobacco, cigarette paper or filter. Vanillin masks the harshness of tobacco smoke, making smoking easier.

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