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.
|Appearance||White to pale yellow crystal like powder||Conforms|
|Odor||Odor Has a sweet, milk and vanilla aroma||Conforms|
|Solubility (25 °C)|
1 gram completely dissolves in 3ml 70% or
2ml 95% ethanol, and makes clear solution
|Purity (GC)||99.5% Min||99.99%|
|Loss on Drying||0.5% Max||0.02%|
|Melting Point (°C)||81- 83||81.3|
|Arsenic (As)||≤ 3 mg/kg||< 3 mg/kg|
|Mercury (Hg)||≤ 1 mg/kg||< 1 mg/kg|
|Total Heavy Metals (as Pb)||≤ 10 mg/kg||< 10 mg/kg|
|Residue of Ignition||≤ 0.05%||0.01%|
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.