Product
Vanillin
Vanillin is the main flavour compound of vanilla, used in chocolate, bakery, ice cream, beverages, pharmaceuticals and fragrances, in food and perfumery grades.
- Grades / forms
- Food & perfumery grade
- Documents
- TDS to view and download
Overview
Vanillin gives vanilla its characteristic sweet, creamy aroma. Natural vanilla pods contain only about 2% vanillin, so most vanillin used worldwide is produced from guaiacol or lignin. It is one of the most widely used flavour ingredients in the food industry.
Ethyl vanillin, a related molecule, is two to four times stronger and is often used alongside vanillin. Vanillin is also used to mask bitterness in pharmaceuticals, in gourmand fragrances and as a palatant in animal feed. It yellows on exposure to light and air.
Applications
- 1Chocolate and confectionery
- 2Bakery products and biscuits
- 3Ice cream and dairy
- 4Beverages
- 5Flavour masking in pharmaceuticals
- 6Gourmand fragrances
Specification
- Appearance
- White to pale yellow
- State
- Crystal like, or powder
- Odor
- Has a sweet, milk and vanilla aroma
- Vanillin Assay, % (on the dried basis)
- ≥ 99.5
- Melting Range, °C
- 81.0 – 83.0
- Solubility (25°C)
- 1 g sample dissolves completely in 3 mL of 70% ethanol or 2 mL of 95% ethanol
- Loss on Drying, %
- ≤ 0.5
- Heavy Metal (Pb)
- ≤ 10 mg/kg
- As Content
- ≤ 3 mg/kg
Specification as stated on our Technical Data Sheet, which you can download below.
Documents
PDF documents from our quality records.
Packing & storage
Packing
- 25 kg cartons or fibre drums with PE liners
Storage & handling
Keep tightly closed in a cool, dry place protected from light, which causes yellowing.
Enquire
Get a price for Vanillin
Send grade, quantity and destination port. Price, lead time and documents come back within one business day.
Request a quotation or call +91 97979 77958- Certificate of Analysis with every batch
- SDS in destination format
- Made to your specification
- Private label packing
Questions
Vanillin, answered.
Ethyl vanillin is a related molecule about two to four times stronger than vanillin, with a slightly different, creamier note. Many flavours combine both.
Vanillin is supplied as a synthetic material. Natural vanillin, made from sources such as ferulic acid and permitted as natural under some regulations, can be offered on request.
Vanillin slowly oxidises and discolours on exposure to light and air. Keeping it tightly sealed, cool and dark preserves its colour and quality.
Yes. Cosmo Chemistry manufactures and exports Vanillin from Surat, Gujarat, India to more than 55 countries, for customers in the flavour & fragrance industry. Send your grade, quantity and destination port for a quotation within one business day.
Every shipment of Vanillin from Cosmo Chemistry includes a batch-specific Certificate of Analysis (COA) and Safety Data Sheet (SDS). Certificate of Origin, third-party pre-shipment inspection and destination-specific regulatory documentation are arranged on request.
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