Food & Feed Additives
ABOUT VANILLIN
VIADD CHEMICAL company is one professional VANILLIN supplier, distibutor and exporter from China, welcome get VANILLIN price by email: sales@viaddchem.com
Vanillin is commonly known as vanilla powder, cloud Nepal with powder, vanilla extract, is extracted from the Rutaceae vanilla bean, is a kind of important spices, is one of synthetic fragrances yield the largest varieties, mixing chocolate, ice cream, chewing gum, pastry and tobacco essence of important raw materials. Naturally occurring in pods of vanilla planifolia, and clove oil, oakmoss oil, balsam of Peru, tolu balsam storax.
Vanillin is the artificial synthesis of the first kind of flavor, synthesized by the German M. Harman, and G-Dr. Twyman in 1874. Usually It is divided into methyl vanillin and ethyl vanillin.
1. Methyl vanillin: white or slightly yellow crystalline, with vanilla aroma and rich milk fragrance, is the largest varieties of perfume industry, is the main ingredients of universal favorite creamy vanilla flavor.
2. Ethyl vanillin: white to micro yellow needle crystal or crystalline powder, similar to vanilla beans, aroma than methyl vanillin thicker. It is a broad-spectrum flavors, which is one of the world's most important synthetic spice, is an important and indispensable raw material for food additives industry.
【Basic Information】
【Product Name】Vanillin
【CAS No.】121-33-5
【EINECS No.】204-465-2
【Appearance】White to slightly yellow crystal usually needles
【Synonyms】Zimco;Lioxin;VANILLA;Vanilin;VANILLIN;Rhovanil;Vinillin;FEMA 3107;VANILLINE;p-Vanillin
【Other Names】Vanillin (contains H2SO4) Ethanol；Rhovanil；compound no 1131；4-oxy-3-
methoxybenzaldehyde;
【Specification】BP，FCC，USP，QBT 1791
【HS Code】2912410000
【Molecular Formula】C8H8O3
【Formula Weight】152.14700
【Chemical Properties】White needle crystal, with Fragrant smell. Soluble in water of 125 times, 20 times of ethylene glycol and 2 times of 95% ethanol, insoluble in chloroform. white crystals with vanilla odour
Ethyl Vanillin(CAS NO:121-32-4, EINECS No.: 204-465-2)
Methy Vannillin
【Commercial Information】
【Delivery】Within 15 days of order date
【Payment】T/T, D/P, L/C
【Origin】China
【Brand】VIADD
【Supplier】Shenyang Viadd Chemical Co.,Ltd.
【Price Email】sales@viaddchem.com
【Certificate】ISO,KOSHER,HALAL,GMP, MSDS, Material Data Sheet, Non GMO,Non Allergen
【Deliver Port】Tianjin/Qingdao
【Documents】Sales Contract, Commercial Invice, Packing List, Weight List, COA, , Cetificate of Origin, Healthey Certificate, FORM A, FORM E, Policy of Indusrance, B/L, Loading container photos, packing photos, shipping advice, etc
【Packing】
20kg, 50kg/fiber board drums;
1kg tins×10
50kg/galvanized drums.
500g/tin, 40tins/20kg CTN, 10MT/1*20’FCL
25kg fiber drum, 12MT/1*20’FCL
【Action and Use of Vanillin】
Flavors: vanillin is edible flavouring agent, with vanilla bean aroma and strong desire for milk fragrance, is an important and indispensable raw material for food additives industry, widely used in all need to increase milk fragrance flavor flavoring in food, such as cake, cold drinks, chocolate, candy, biscuits, instant noodles, bread and tobacco, flavoring liquor, toothpaste, soap, cosmetics, perfume, ice cream, drinks and cosmetics play aroma and flavour. Also it can be used for soap, toothpaste, perfume, rubber, plastic, pharmaceutical products. It Accord with FCCIV standard.
【Vanillin History】
Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples; at the time of their conquest by Hernán Cortés, the Aztecs used it as a flavoring for chocolate. Europeans became aware of both chocolate and vanilla around the year 1520.
Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley. In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glycoside of isoeugenol found in pine bark. In 1876, Karl Reimer synthesized vanillin from guaiacol.By the late 19th century, semisynthetic vanillin derived from the eugenol found in clove oil was commercially available.
Synthetic vanillin became significantly more available in the 1930s.By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin.Most synthetic vanillin is today synthesized in a two-step process from the petrochemical precursors guaiacol and glyoxylic acid.
Beginning in 2000, Rhodia began marketing biosynthetic vanillin prepared by the action of microorganisms on ferulic acid extracted from rice bran.
【Specification of Vanillin】
【Application of Vanillin】
1. 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.
2. Vanillin is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
3. Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.
【Properties of Vanillin】
Vanillin Properties
Melting point:81-83 °C(lit.)
Boiling point:170 °C15 mm Hg(lit.)
Density 1.06
vapor density 5.3 (vs air)
vapor pressure >0.01 mm Hg ( 25 °C)
FEMA 3107 | VANILLIN
Flash point:147 °C
storage temp. Refrigerator
solubility methanol: 0.1 g/mL, clear
form Crystalline Powder
color White to pale yellow
PH4.3 (10g/l, H2O, 20℃)
Water Solubility 10 g/L (25 ºC)
Sensitive Air & Light Sensitive
Merck 14,9932
BRN 472792
Stability:Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
CAS DataBase Reference121-33-5(CAS DataBase Reference)
【Production of Vanillin】
Chemical synthesis: Today most vanillin is produced from the petrochemical raw material guaiacol.
