Food Chemistry

Vanillin

Formula: C₈H₈O₃ GOST/CAS: ГОСТ 16599-2001 / CAS 121-33-5

Food-grade vanillin is an organic compound and one of the most popular and highly demanded flavoring agents in the food industry. The product comes in the form of needle-like crystals or a fine crystalline powder ranging from white to light yellow, with a strong characteristic odor. Its main purpose is to impart a pronounced, sweet vanilla aroma and taste to products. During production, vanillin not only flavors the item but also enhances the perception of sweetness and masks any unwanted off-notes from the base ingredients. Vanillin is highly thermostable, making it ideal for high-temperature baking without loss of flavor, and it is highly soluble in alcohol, propylene glycol, and hot water. It is widely used in the confectionery, bakery, and dairy industries, as well as in the production of beverages and ice cream.

Applications

Confectionery Industry: Used as a primary flavoring agent in the production of chocolates, candies, caramels, fillings, glazes, and pralines. It helps balance the overall flavor profile and enhances the natural sweetness of cocoa products.

Bakery and Pastry Production: Incorporated into formulations for sweet doughs, biscuits, cakes, muffins, and waffles. It exhibits excellent thermal stability, retaining its signature aroma even after baking at high temperatures.

Dairy Products and Desserts: Included in recipes for ice cream, yogurts, curd bars, puddings, creamer powders, and milkshakes. It effectively masks specific raw material undertones and provides a delicate, creamy vanilla finish.

Beverages and Groceries: Applied in the manufacture of non-alcoholic and liquor-vodka beverages, syrups, as well as dry premixes (vanilla sugar, jelly powders, instant porridges, and sports nutrition).

Key Advantages

Intense and Persistent Aroma: Features a pronounced, classic vanilla scent that stays locked within the finished product, preventing flavor fading or "evaporation" during its shelf life.

High Thermal Stability: Retains its organoleptic properties and aromatic intensity when heated up to 220–250 °C, which is critical for baking and extrusion processes.

Cost-Effective Dosage: Thanks to its high purity and concentration of the active substance, the product requires minimal dosage, significantly reducing the production cost of the final goods.

Purity and Safety: Fully complies with strict international food safety standards (including TR CU regulations), containing zero foreign impurities or GMOs.

Storage & Transportation

Store in dry, clean, well-ventilated warehouse premises free from foreign odors, in tightly closed original packaging.
Recommended storage temperature is not exceeding 25 °C with a relative air humidity of no more than 75%.
Avoid exposure to direct sunlight, moisture, and co-storage with products possessing strong or sharp characteristic odors.
Transportation is permitted by all types of covered transport in compliance with the regulations for food-grade cargo. Shelf life is 24 months from the date of manufacture.

Frequently bought together

Aspartame

Sodium Saccharin

Technical Specifications

Appearance White or pale yellow crystalline powder or needles

Odor and Taste Characteristic intense vanilla odor, sweetish taste

Molecular Weight 152.15 g/mol

Assay (Main Substance) ≥ 99.5%

Melting Point 81.0 °C — 83.0 °C

Loss on Drying ≤ 0.5%

Residue on Ignition ≤ 0,05%

Supply info

Industrial cardboard drums or boxes with a hermetic internal polyethylene liner, 25 kg net weight.
Packaging in 1 kg foiled pouches is available for medium-wholesale batches.
The product is supplied with a complete documentation package (Certificates of Analysis, TR CU Declarations of Conformity).

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