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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.
Description
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
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