Vanillin is widely used in cake, cold drink, chocolate, candy, biscuit, instant noodles, bread, tobacco, toothpaste, soap, cosmetics, rubber, plastic, and other fields. Vanillin is usually divided into methyl vanillin and ethyl vanillin.
| Alias | 4-Hydroxy-3-methoxybenzaldehyde; Vanilline; Vanilin; Vanillin natural; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; 4-Formyl-2-methoxyphenol; 4-Hydroxy-3-methoxy-benzaldehyde; Vanillaldehyde |
|---|---|
| English name | Vanillin |
| Molecular formula | C8H8O3 |
| Molecular weight | 152.15 |
| Density | 1.06 |
| Melting point | 81～83℃ |
| Boiling point | 170 °C |
| Solubility | Soluble in 125 times of water, 20 times of ethylene glycol and 2 times of 95% ethyl alcohol, soluble in chloroform |
| Flash point | 147 °C |
| Appearance and properties | White acicular crystal with aromatic odor |
| CAS RN | 121-33-5 |
| EINECS No. | 204-465-2 |
Vanillin is usually divided into methyl vanillin and ethyl vanillin. Methyl vanillin is white or yellowish crysal with coumarin flavor and rich milk flavor. It is widely used in food, daily chemical, tabacco, and other industries as perfume material, flavoring agent and fixing agent. Ethyl vanillin is white to yellowish acicular crystal or crystalline powder with coumarin flavor and it is widely used in food, chocolate, ice cream, beverage, cosmetics, and other industries. Moreover, ethyl vanillin is also used as feed additive, brightening agent of electroplating industry, and intermediate in pharmaceutical industry.
aromatic odor is one of the most important flavouring agents an an indispensable raw material in food additive industry. It is used in cake, cold drink, chocolate, candy, biscuit, instant noodles, bread, tobacco, toothpaste, soap, cosmetics, rubber, plastic, and other fields.
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