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Unifer Chemical Vanillin

Unifer Chemical Vanillin is a phenolic aldehyde, an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.

Physical Form: Powder, Solid

Solubility: Alcohol Soluble

Flavor: Vanilla

Labeling Claims: Organic

End Uses: Chocolates, Confectionery Products, Ice Cream

    Knowde Enhanced TDS

    Identification & Functionality

    Flavor
    Flavor Family
    Flavor Ingredient Class
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Vanillin
    Technologies

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Food & Nutrition Applications
    Uses
    • Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.

    Properties

    Physical Form
    Solubility
    Appearance
    White to pale yellow crystal like powder
    Odor
    Has a sweet, milk and vanilla aroma
    Typical Properties
    ValueUnitsTest Method / Conditions
    Mercury (Hg)max. 1mg/kg-
    Loss on dryingmax. 0.5%-
    Arsenic (As)max. 3mg/kg-
    Solubility (25°C)1 gram completely dissolves in 3ml 70% or 2ml 95% ethanol, and makes clear solution--
    Melting Point81- 83°C-
    Residue of Ignitionmax. 0.05%-
    Total heavy metal (as pb)max. 10mg/kg-
    Purity (GC)min. 99.5%-