Vanillin

Aroma of Vanillin

It has a strong and unique aroma of vanilla beans

Physical and Chemical Properties

Vanillin is found naturally in vanilla pods, as well as in clove oil, oak moss oil, Peruvian balsam, Tolu balsam, and Benzoin. White to light yellow crystalline powder or acicular crystal. It is extract from coniferous wood pulp red liquid or lignosulfonate under alkaline conditions after high pressure oxidation hydrolysis. Tetragonal crystals can also form precipitating from petroleum ether. It has a sweet smell. It’s slightly sweet. It gradually oxidizes in the air. Decomposition in light. Discoloration with alkali.  Flash point 162 ° C. Slightly soluble in cold water, soluble in hot water, soluble in ethanol, ether, acetone, benzene, chloroform, carbon disulfide, acetic acid, pyridine and volatile oil. The aqueous solution reacts with ferric chloride to form a blue-purple solution. Rat transoral LD501580mg/kg, rat transcutaneous LD501500mg/kg.
In recent years there has been a new fashion in vanillin products. Vanillin, obtained from eugenol extract from clove oil or clove basil oil through isomerization and oxidation, call natural grade vanillin and enters the fragrance market. Because it can  regard as a natural equivalent, and its price is about 5 times that of the finished product.

Function and use

1. Edible spices: Baisfu Vanillin is an edible flavoring agent, with vanilla bean aroma and strong milk flavor, is an indispensable important raw material in the food additive industry. widely use in a variety of flavoring foods that need to increase the flavor of milk. It can also use in soap, toothpaste, perfume, rubber, plastic, medicine. Meets FCCIV standards.
2. Vanillin is mainly use as food additives in China. In recent years, its application in the field of medicine has been continuously expanded, and it has become the most potential field for vanillin application.  Vanillin has a wide range of applications abroad, and is widely use in the production of pharmaceutical intermediates.