Vanillin Raw Materials Vanillin Powder

CAS:121-33-5

MF:C8H8O3

MW:152.15

EINECS:204-465-2

Specification: 99% min Vanillin Powder

Sample:Vanillin Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Vanillin Powder Physiological effect.

Vanillin is the first flavour synthesised by mankind and was successfully synthesised by Dr. M. Hallmann and Dr. G. Thiemann in Germany in 1874. It is usually divided into methyl vanillin and ethyl vanillin.

(1) Methyl vanillin: white or yellowish crystals, with the aroma of vanilla and rich milky fragrance, the largest variety in the spice industry, is the main ingredient of the popular creamy vanilla flavour.

Its use is very wide, such as in the food, cosmetic, tobacco industry as a fragrance raw materials, flavouring agent or fixed aroma agent, of which beverages, confectionery, pastries, biscuits, bread and fried foods and other food products with the majority of the dosage. There is no relevant report that vanillin is harmful to human body.

(2) Ethyl vanillin: white to slightly yellow needle-like crystals or crystalline powder, similar to the aroma of vanilla beans, the aroma is stronger than methyl vanillin. It is a broad-spectrum spice, one of the most important synthetic spices in the world today, and an important and indispensable raw material in the food additives industry. Its aroma is 3-4 times that of vanillin, and it has a strong aroma of vanilla bean, and its fragrance lasts for a long time.

It is widely used in food, chocolate, ice-cream, beverage and daily use cosmetics to enhance and fix the aroma. In addition, ethyl vanillin can be used as additives for feed, brightening agent in electroplating industry and intermediate in pharmaceutical industry.

Uses and Function of Vanillin.

1. Edible spice: vanillin is edible flavouring agent, with vanilla bean aroma and strong desire for milk, is an important and indispensable raw material in the food additives industry, widely used in a variety of needs to increase the aroma of milk flavouring food, such as cakes, cold drinks, chocolate, confectionery, biscuits, instant noodles, bread, as well as tobacco, flavouring liquors, toothpaste, soaps, cosmetics, ice cream, beverages, as well as daily-use It can be used to increase and fix the fragrance in cosmetics.

It can also be used in soap, toothpaste, perfume, rubber, plastic and pharmaceuticals. It meets the standard of FCCIV.

2. Domestic vanillin is mainly used in food additives. In recent years, its application in the field of medicine has been broadening, and it has become the most potential field of vanillin application. At present, the domestic consumption of vanillin is 55% in food industry, 30% in pharmaceutical intermediates, 10% in feed and flavouring, and 5% in cosmetics.

The application field of vanillin in foreign countries is very wide, a large number of pharmaceutical intermediates, also used in plant growth promoters, fungicides, lubricating oil defoamer, electroplating brightening agent, printed circuit board production of conductive agents, and so on.

Characteristic of Vanillin.

White needle-like crystals. Aromatic odour. Soluble in 125 times water, 20 times ethylene glycol and 2 times 95% ethanol, soluble in chloroform.

Product Method of  Bulk Vanillin Powder.

Extracted from vanilla bean .

Hydrolysed into guaiacol by diazoxide of o-aminoanisole, condensed with formaldehyde in the presence of nitrosodimethylaniline and catalyst, or reacted with trichloromethane under the catalysis of potassium hydroxide, and then purified by extraction and separation, vacuum distillation and crystallisation. It can also be made from wood pulp waste liquid, eugenol, guaiacol, safrole and so on.