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Pure Vanilin Powder Flavor
Pure Vanilin Powder Flavor is a fine, crystalline powder recognized as the principal flavor compound derived from vanilla beans. It imparts a sweet, creamy vanilla aroma and taste, making it a critical ingredient in food, pharmaceutical, and cosmetic formulations. This high-purity grade is suitable for direct use in consumables and fragrance products.
Pure Vanilin Powder Flavor
Primary Uses
- Food & Beverage Industry
- Used extensively as a flavoring agent in baked goods such as cakes, cookies, and pastries.
- Adds vanilla flavor to chocolates, ice creams, yogurts, and other dairy-based desserts.
- Incorporated in beverages including flavored coffees, teas, and soft drinks.
- Used in confectionery items like candies, chewing gums, and syrups to enhance flavor.
- Applied in savory products like sauces and dressings to balance flavor profiles.
- Pharmaceuticals
- Used in medicinal syrups, cough remedies, and throat lozenges to mask bitter tastes.
- Employed as a flavoring agent in chewable tablets and oral care products.
- Cosmetics and Personal Care
- Added to perfumes, colognes, and scented lotions for its characteristic vanilla scent.
- Incorporated into soaps, shampoos, and creams to provide aromatic appeal.
Secondary Uses
- Chemical Intermediate
- Used in the synthesis of more complex flavor and fragrance molecules.
- Household Products
- Added to air fresheners, cleaning products, and candles for fragrance enhancement.
- Research & Development
- Utilized as a standard reference material in analytical testing of flavors and fragrances.
- Food Packaging Industry
- Used in active packaging materials to impart mild aroma and mask odors.
- Animal Feed
- Added as a palatability enhancer in certain animal nutrition products.
1. Basic Identification Attributes
- Chemical Name (IUPAC): 4-Hydroxy-3-methoxybenzaldehyde
- Common/Trade Name: Pure Vanillin
- CAS Number: 121-33-5
- HS Code: 29123200
- Synonyms: Vanillin, vanilla aldehyde
2. Physical & Chemical Properties
- Physical State: Fine crystalline powder
- Color & Odor: White to pale yellow; characteristic vanilla aroma
- Solubility: Soluble in alcohol, ether; slightly soluble in water
- Melting Point: 81–83 °C
- Density: Approx. 1.05 g/cm³
3. Safety & Hazard Attributes
- GHS Classification: Not classified as hazardous; may cause mild irritation
- Toxicity: Low toxicity; avoid inhalation and prolonged skin contact
- Exposure Limits: Refer to safety data sheet for guidance
4. Storage & Handling Attributes
- Storage Conditions: Store in cool, dry, well-ventilated area away from light and heat sources
- Container Type: Sealed plastic or glass containers to maintain purity
- Shelf Life: Typically 24 months if stored properly
- Handling Precautions: Use gloves and dust mask to prevent irritation and inhalation
5. Regulatory & Compliance Attributes
- Complies with FDA, EFSA, and other international food safety standards
- Generally Recognized As Safe (GRAS) for use in food and beverages
- Manufactured in GMP-certified facilities
6. Environmental & Health Impact
- Biodegradability: Biodegradable under typical environmental conditions
- Ecotoxicity: Low risk to aquatic organisms
- Bioaccumulation: Not significant
Safety Handling Precautions
- PPE Required: Gloves, goggles, and dust masks recommended when handling powder
- Handling Guidelines: Avoid dust formation; work in well-ventilated areas
First Aid Measures
- Inhalation: Move to fresh air; seek medical advice if respiratory irritation occurs
- Skin Contact: Wash thoroughly with soap and water; seek medical advice if irritation persists
- Eye Contact: Rinse with plenty of water for 15 minutes; get medical attention if irritation continues
- Ingestion: Rinse mouth; do not induce vomiting; seek medical attention
Firefighting Measures
- Fire Hazards: Combustible solid; avoid ignition sources
- Extinguishing Media: Water spray, foam, dry chemical, or CO₂
- Special Precautions: Use protective equipment and self-contained breathing apparatus if needed
- Hazardous Combustion Products: Carbon oxides and aromatic compounds
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