Vanillin C8H8O3
Vainillin it’s a highly aromatic organic chemical compound (vanillin glucoside) responsible for the unique and delicious vanilla scent and flavor that occurs naturally in the vanilla bean.
Technical aspects
It is an organic chemical compound consisting of a benzene ring substituted with three functional groups: aldehyde, hydroxyl and methoxyl. It is one of the components of the vanilla fragrance. Vanillin is synthetically derived from guaiacol and extracted from the lye produced during paper manufacture. The most important feature that distinguishes vanillin from vanilla is taste. The synthetic vanilla substitute has a more intense flavor than the natural fruit of the plant. It comes in a form of fine white to slightly yellow crystals.
| Physical and chemical characteristics | Value |
|---|---|
| Extinction Coefficient | ≥ 24000 |
| Wavelength | 245 – 251 nm |
| Extinction Coefficient | ≥ 8000 |
| Carbon content | 62.2 – 64.1% |
| Purity (GC) | ≥ 98.5% |
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Storage period
The shelf life of Vanillin 25 kg is 2 years. Product should be stored in a dry and cool place.
Packaging
Foodcom supplies its Business Partners with Vanillin in 25 kg bags.
Application
Vanillin is mainly used as a flavoring agent in the food industry. It is also used as an ingredient in perfumes and cosmetics, and as a semi-product in the pharmaceutical industry.
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