Vanillin Product Description CAS#121-33-5

Vanillin, also known as vanillin aldehyde or vanilla aldehyde, has the chemical name 3-methoxy-4-hydroxybenzaldehyde, molecular formula C₈H₈O₃, and molecular weight 152.15. At room temperature, it is a white to slightly yellow needle-like crystal or crystalline powder with a sweet, creamy, and rich vanilla aroma. Its melting point is 81–83°C, boiling point is 284–285°C, and density is 1.06 g/cm³. Regarding solubility, vanillin is slightly soluble in cold water (solubility is 10 g/L at 25°C), soluble in hot water and glycerol, and readily soluble in organic solvents such as ethanol, ether, acetone, chloroform, benzene, carbon disulfide, and glacial acetic acid. Vanillin is sensitive to light and air; it slowly oxidizes when exposed to humid air and easily changes color when exposed to alkalis. Industrially, vanillin is primarily produced through chemical synthesis, including the glyoxylic acid method using guaiacol and glyoxylic acid as raw materials, and a one-step synthesis using o-methoxyphenol as a raw material. Additionally, vanillin can be prepared in one step via ozone oxidation of ferulic acid. Vanillin is one of the most widely used flavor compounds globally, and its unique aroma characteristics and multifunctionality make it valuable in various fields such as food, daily chemicals, pharmaceuticals, and industry.

Vanillin Product Applications (CAS#121-33-5)
Vanillin is an important edible and chemical flavoring agent, widely used in various industries. In China, vanillin consumption is distributed as follows: food industry (55%), pharmaceutical intermediates (30%), feed flavoring agents (10%), and cosmetics (5%).

In the food industry, vanillin is a permitted edible flavoring agent in my country and a key ingredient in vanilla-type flavorings. It is widely used in the formulation of chocolate, cream, and toffee flavorings, and can be directly used to flavor biscuits, pastries, candies, beverages, frozen drinks, and condiments. Typical usage amounts are: 970 mg/kg in chocolate, 270 mg/kg in chewing gum, 220 mg/kg in pastries and biscuits, 200 mg/kg in candies, 150 mg/kg in condiments, and 95 mg/kg in frozen drinks. In the daily chemical industry, vanillin is widely used to add fragrance to perfumes, soaps, toothpastes, cosmetics and other products. It can be used as a fixative, modifier and blending agent, and can effectively mask unpleasant odors.