Vanillin is an organic compound. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals.
|CHEMICAL FORMULA||C8 H8 O3|
|Appearance||white to off white crystalline powder|
||Sweet, vanilla, vanillin, creamy and phenolic|
|Assay||99.00 to 100.00|
||Conformity with standard spectra of vanillin
|Boiling Point||170.00 to 171.00 °C. @ 15.00 mm Hg|
|Melting Point||81.00 to 84.00 °C. @ 760.00 mm Hg|
|Vapor Pressure||0.002000 mmHg @ 25.00 °C. (est)|
|Flash Point||307.00 °F. TCC ( 153.00 °C. )|
|Solubility in||1 g dissolves in 100 ml water at 25, in 20 ml glycerin and 20 ml water at 80 C|
|Loss On Drying||< 0.5
|Residue on Ignition||< 0.05
medium ,recommend smelling in a 10.00 % solution or less.
Store in a cool and dry place.
25 Kg Fibre Drum.
Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made either from guaiacol or lignin. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol.