Vanillin CAS：121-33-5

First and foremost, Vanillin (4-Hydroxy-3-methoxybenzaldehyde, CAS 121-33-5) is the most widely used vanilla aromatic aldehyde with soft, natural sweet vanilla scent and mild creamy undertones. This universal flavor raw material serves as the basic vanilla fragrance foundation for food, beverage, perfume and e-liquid industries. For this reason, bakery factories, dairy brands, fine fragrance labs and oral flavor manufacturers widely adopt this standardized crystal for mass formulation production lines.

To start with, vanillin is white fine crystalline powder with classic gentle vanilla aroma. In addition, it dissolves fully in ethanol, propylene glycol and plant oils, soluble in hot water and slightly soluble in cold water. Meanwhile, light-proof sealed cool storage keeps stable fragrance and avoids yellow discoloration. On the contrary, long-term strong UV radiation and high temperature trigger oxidation, leading to faded scent and off-flavor impurities. Besides that, our vanillin reaches HPLC purity over 99.8%, complying with FCC, FEMA and international food additive safety standards.

We adopt high-purity guaiacol as core synthetic raw material. Firstly, intermediate feedstock goes through multi-stage decolorization, filtration and residual solvent removal. Next, controlled low-temperature formylation reaction generates standard vanillin molecular structure. After that, repeated recrystallization and vacuum low-temperature drying eliminate unreacted raw materials and trace impurities. Furthermore, every finished batch passes strict HPLC purity, sensory assessment and heavy metal limit testing. Thus, stable qualified Vanillin is ready for global bulk shipment.

Outbound authority link: FDA Food Flavor Ingredient Safety Standards

Internal cross link: Related aromatic flavor raw material Ethyl vanillin

Compared with ethyl vanillin and o-vanillin, vanillin delivers mild, natural vanilla notes without overly heavy caramel or woody overtones, ideal as basic vanilla base for balanced flavor blending. In addition, stable performance under conventional baking temperature, suitable for all kinds of high-temperature food processing. Moreover, food grade and cosmetic dual grades support edible flavor compounding and light sweet perfume top/middle note preparation separately. Uniform tiny crystal particles ensure easy weighing and even dispersion in liquid, powder and emulsion bases.

For instance, it provides fundamental soft vanilla taste in biscuits, cakes, chocolate, milk powder, ice cream and yogurt to boost natural creamy sweetness.

Blend trace vanillin into floral, fruity and mild gourmand perfumes as middle note to soften sharp aroma and enhance skin-friendly sweet layers.

Beyond bakery and perfume usage, this universal vanilla crystal balances fruit flavors in carbonated drinks, candy, oral fresheners and vape juice formulas.