Vanillin is a popular flavoring compound that is widely used in the food industry due to its intense and sweet aroma. The white crystalline compound is usually obtained from vanilla beans, but it can also be synthesized artificially. Its unique flavor profile makes it a common additive in a variety of food products, from baked goods to beverages. Whether from natural or synthetic sources, vanillin provides a distinct taste that is always in demand.
Specifications
Vanillin has a molecular formula of C8H8O3 and a molecular weight of 152.15 g/mol. This compound is known to have a melting point range of 81-83°C and a boiling point of 285°C. It is also reported to be soluble in ethanol, ether, and chloroform, but not in water. In food applications, vanillin is typically used at a purity level of over 98%.
|
ITEM |
STANDARD |
|
Appearance |
White to pale yellow crystal like powder |
|
Odor |
Has a sweet, milk and vanilla aroma |
|
Solubility (25 ℃) |
A clear solution can be obtained by dissolving 1 gram in either 3ml of 70% ethanol or 2ml of 95% ethanol. |
|
Purity (GC) |
≥ 99.5% |
|
Loss on Drying |
≤ 0.5% |
|
Melting Point |
81℃- 83℃ |
|
Arsenic (As) |
≤ 3 mg/kg |
|
Mercury (Hg) |
≤ 1 mg/kg |
|
Total Heavy Metals (as Pb) |
≤ 10 mg/kg |
|
Residue of Ignition |
≤ 0.05% |
Applications
The food industry extensively utilizes vanillin due to its diverse range of applications. This compound is commonly incorporated into various products, including desserts, baked goods, beverages, and confectionery items. Additionally, vanillin finds utility in the manufacturing processes of pharmaceuticals, fragrances, and chemicals. Its popularity as a flavoring agent stems from its delightful taste, characterized by a sweet, creamy, and aromatic flavor profile.
Why Use Vanillin?
Vanillin, a versatile ingredient known for its ability to enhance the flavor and aroma of various products, is widely used in the food industry. This cost-effective alternative to natural vanilla extract offers a more stable shelf life, making it a popular choice among manufacturers. Many consumers also favor vanillin due to its distinct flavor profile.
Storage Conditions
To maintain the quality of vanillin, it is important to store it properly. It is recommended to keep it in a cool and dry place, away from direct sunlight and sources of heat. Ensuring that the container is tightly sealed is crucial in order to prevent moisture absorption and degradation. The shelf life of vanillin can vary depending on factors such as storage conditions and the purity of the product. Typically, it remains stable for about two years.
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