Vanillin

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Vanillin is the primary flavor compound extracted from vanilla beans or produced synthetically, known for its characteristic sweet, creamy, and warm vanilla aroma. It is widely used as a flavoring agent in food, beverages, and pharmaceuticals, and also as a fragrance ingredient in cosmetics and perfumes. Vanillin is a versatile, cost-effective alternative to natural vanilla extract, providing consistent flavor and aroma quality.

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Categories: Analytical Reagents, Flavor Enhancers, Fragrances and Essential Oils, Nutraceutical Ingredients (pharmaceutical) Tags: Aromatic Compound, Flavor & Fragrance Industry, Flavoring agent, Food-Grade Vanillin, Synthetic vanilla flavor, Vanillin

Description

Table of Contents

Vanillin

Primary Uses

Food & Beverage Industry
- Used extensively as a flavoring agent in baked goods, chocolates, ice cream, dairy products, beverages, and confectionery to impart vanilla flavor.
- Added to processed foods to enhance sweetness and aroma profiles.
Pharmaceutical Industry
- Used as a flavoring agent in syrups, tablets, and oral medications to mask unpleasant tastes.
Fragrance & Cosmetics
- Incorporated in perfumes, lotions, soaps, and personal care products for its sweet and warm scent.

Secondary Uses

Chemical Synthesis
- Used as a precursor or intermediate in the synthesis of pharmaceuticals and other fine chemicals.
Aromatherapy
- Occasionally used for its comforting and soothing aroma in essential oil blends.
Industrial Applications
- Used in tobacco flavoring and some cleaning products to impart fragrance.

KEY PRODUCT FEATURES

Basic Identification Attributes

Chemical Name (IUPAC): 4-Hydroxy-3-methoxybenzaldehyde
Common/Trade Name: Vanillin
CAS Number: 121-33-5
HS Code: 2912.49.00
Synonyms: Vanillin, 4-Hydroxy-3-methoxybenzaldehyde

Physical & Chemical Properties

Physical State: White to pale yellow crystalline powder
Color & Odor: White to off-white; characteristic vanilla aroma
Melting Point: 81–83 °C
Solubility: Slightly soluble in water; soluble in ethanol, ether, and oils
Density: Approximately 1.05 g/cm³

Safety & Hazard Attributes

GHS Classification: Not classified as hazardous under normal use
Toxicity: Low toxicity; may cause mild skin or eye irritation in some individuals
Exposure Limits: No specific occupational exposure limits; standard precautions advised

Storage & Handling Attributes

Storage Conditions: Store in a cool, dry place away from light and moisture
Container Type: Sealed airtight containers, preferably amber glass or plastic
Shelf Life: Typically 2-3 years when stored properly
Handling Precautions: Avoid dust formation and inhalation; use protective equipment as needed

Regulatory & Compliance Attributes

Complies with FDA and EFSA regulations for food-grade vanillin
Manufactured according to Good Manufacturing Practices (GMP)
Approved for use in food, cosmetics, and pharmaceuticals under applicable standards

Environmental & Health Impact

Biodegradability: Biodegradable under aerobic conditions
Ecotoxicity: Low aquatic toxicity when used in typical concentrations
Bioaccumulation: Not significant

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE Required: Gloves, dust mask, and eye protection recommended when handling powder
Handling Guidelines: Use adequate ventilation to minimize dust exposure
Storage Measures: Keep container sealed and dry

First Aid Measures

Inhalation: Move to fresh air; seek medical attention if symptoms persist
Skin Contact: Wash with soap and water; seek medical advice if irritation occurs
Eye Contact: Flush with water for 15 minutes; seek medical attention if irritation continues
Ingestion: Rinse mouth; seek medical help if large amounts ingested

Firefighting Measures

Fire Hazards: Combustible solid
Extinguishing Media: Use water spray, foam, dry chemical, or carbon dioxide extinguishers
Hazardous Combustion Products: Carbon monoxide and carbon dioxide