Ethyl Vanillin Raw Materials Powder

CAS:121-32-4

MF:C9H10O3

MW:166.17

EINECS:204-464-7

Specification​: 99% min Ethyl Vanillin Powder

Sample:Ethyl Vanillin Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Ethyl Vanillin Usage and Function.

Ethyl vanillin is a white to slightly yellow needle-like crystal or crystalline powder with a strong vanilla bean aroma, and is one of the most important synthetic flavors in the world today.

It is widely used in food, chocolate, ice cream, beverages and cosmetics as a flavor enhancer and aroma fixer. In addition, ethyl vanillin can also be used as feed additives, electroplating brighteners and intermediates in the pharmaceutical industry.

In recent years, ethyl vanillin has been frequently detected in infant formula, triggering excessive anxiety among moms and dads about the addition of vanillin.

However, in fact, as a food additive, vanillin is widely used in a variety of flavored food products that need to increase the aroma of milk, especially in dairy products, bakery products, beverages and edible oils.

It is worth noting that most vanillin is extracted from vanilla, while ethyl vanillin is the result of synthetic synthesis.

In November 2020, the Guangdong Provincial Market Supervision Administration issued a notice stating that vanillin and ethyl-vanillin were detected in imported Holleray infant formula 0-6 months of age (paragraph 1).

Uses of Ethyl Vanillin.

Ethyl vanillin is a broad-spectrum spice, one of the most important synthetic spices in the world today, and an indispensable and important raw material in the food additives industry, its aroma is 3 to 4 times that of vanillin, and it retains its aroma for a long time.

Due to its strong aroma and small amount of addition, it can effectively reduce the bitter flavor in food, and is an alternative product to vanillin, and can reduce costs. It is widely used in food, chocolate, ice cream, beverages and daily use cosmetics to play the role of fragrance and fixed flavor. In addition, ethyl vanillin can also be used as additives for feed; intermediates in pharmaceutical industry.

Ethyl vanillin is a food flavor permitted by China's Hygienic Standard for the Use of Food Additives, with an aroma intensity of 3-4 times that of vanillin, mainly used in the preparation of vanilla-type food flavors, soft drinks, ice cream, chocolate and alcohol and tobacco.

The amount used in chocolate is 250mg/kg; 110mg/kg in gummies; 100mg/kg in alcoholic beverages; 74mg/kg in puddings; 65mg/kg in candies; 63mg/kg in bakery products; 47mg/kg in cold beverages; 20mg/kg in soft drinks.

It is basically the same as vanillin. It can be used as sweetening agent and aroma fixing agent, it can be used in sweet flower fragrance, fruit lipstick fragrance, also used in the formula of sweet milk fragrance as aroma fixing agent, it has the performance of causing discoloration, so it is avoided to be used in white cream and soap.

Used in large quantities in vanilla bean-type and chocolate-type edible flavors. It is also used in cream type, fruity, smoked sugar, caramel, nuts, rum and other flavors as sweetener and aroma fixer.

Preparation of Ethyl Vanillin.

Product method of Bulk Ethyl Vanillin Powder.

Prepared from o-ethoxyphenol. This method is similar to the process of vanillin. Can also make o-ethoxyphenol and glyoxalic acid reaction, and then with copper oxide and caustic soda solution heating oxidation to generate ethyl vanillin.

By the safrole not only can produce vanillin, can also produce ethyl vanillin. The safrole (4-allyl-1,2-methylenedioxybenzene) and potassium hydroxide alcohol solution heated in an autoclave, destroying its double oxygen ring. It was then etherified with sodium ethyl sulfate with a 50% solution of potassium hydroxide of the product heated at 150-155°C for 2-3h.

After etherification of the phenolic mixture dissolved in 50% ethanol, and then add a small amount of sulfuric acid reflux heating to hydrolyze to generate a strong fragrance vanillin and isoeugenol. The former into scale-like crystals precipitated, after filtration, and then recrystallized with 50% ethanol, that is, the pure product.

Separated from the filtrate isoeugenol dissolved in 10% sodium hydroxide solution, add sodium m-nitrobenzene sulfonate reflux heating for 3h, cooled with dilute sulfuric acid acid acidification, that is, the generation of ethyl vanillin. The oil generated by acidification with benzene extraction, and then extracted with 35% sodium bisulfite solution, acidification and recrystallization of the finished product.