Vanillin
Vanillin is the principal aroma compound of vanilla, supplied as a crystalline powder for flavour and fragrance use.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Vanillin is the compound responsible for the characteristic odour and flavour of vanilla, and it is one of the most widely used flavour materials in the world. Commercial vanillin is produced by synthesis or by biotechnological routes; it is chemically identical to the vanillin present in cured vanilla beans, though the bean itself contains hundreds of other compounds that give natural extract its complexity. Beyond its own flavour, vanillin rounds and lifts other flavours and enhances perceived sweetness, which is why it appears at low levels in products that are not themselves vanilla-flavoured. The material is a white to pale yellow crystalline powder.
Product Details
- CategoryFood Additives
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
- CAS Number121-33-5
Applications
- Chocolate and confectionery
- Bakery and biscuit manufacture
- Ice cream and dairy desserts
- Beverage and flavour formulations
- Fragrance and personal care
Specification
- AppearanceWhite to pale yellow crystalline powder
- Molecular formulaC8H8O3
- Molecular weight152.15 g/mol
- CAS Number121-33-5
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.
