Vanillin 99% White - High-Purity Vanilla Flavor for Food and Beverage

Introduction to High-Purity Vanillin

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the world's most widely used flavor compound, responsible for the characteristic aroma and taste of natural vanilla. Our 99% pure white crystalline vanillin offers manufacturers a cost-effective, consistent, and highly concentrated alternative to natural vanilla extract, with superior solubility and stability for industrial-scale food production. This synthetic equivalent provides identical sensory characteristics to natural vanillin at a fraction of the cost, making it indispensable for flavor formulations across the food and beverage industry.

Key Product Specifications

• Purity: ≥99% vanillin content

• Appearance: Fine white to off-white needle-like crystals

• Aroma: Intense, sweet vanilla odor

• Melting Point: 81–83°C (178–181°F)

• Solubility:

  • Water: 10g/L at 25°C

  • Ethanol: 500g/L at 20°C

  • Propylene glycol: 250g/L

• Volatility: Low vapor pressure (suitable for baked goods)

• Certifications: FCC Grade, Kosher, Halal, EU (E160) compliant

Flavor Science & Sensory Profile

Vanillin activates olfactory receptors to produce its signature sensory effects:

• Primary Notes: Sweet, creamy, vanilla

• Secondary Notes: Caramel, woody undertones

• Flavor Threshold: 20–30 ppm in water

• Synergistic Effects: Enhances perception of sweetness (allows sugar reduction)

Compared to Natural Vanilla Extract:

• 3–4 times more potent by weight

• More consistent flavor profile

• Superior heat stability (retains aroma after baking)

Food & Beverage Applications

1. Bakery & Confectionery (Primary Market)

• Baked Goods: Cookies, cakes, pastries (usage: 0.01–0.1% flour weight)

• Chocolate: Enhances cocoa flavor (0.02–0.05% total weight)

• Icings/Frostings: Provides stable vanilla note (0.05–0.2%)

• Fillings: Maintains flavor in high-heat applications

2. Dairy & Desserts

• Ice Cream: Cost-effective alternative to vanilla beans (50–100ppm)

• Yogurt: Uniform flavor distribution

• Puddings/Custards: Heat-stable during processing

3. Beverages

• Soft Drinks: Vanilla colas, cream sodas (10–50ppm)

• Alcoholic Drinks: Liqueurs, flavored spirits (0.1–0.5g/L)

• Instant Drinks: Powdered mixes, coffee creamers

4. Other Applications

• Savory Foods: Balances acidity in tomato sauces

• Pharmaceuticals: Flavor masking in syrups/tablets

• Vaping Liquids: Sweet flavor base

Technical Advantages for Manufacturers

1. Superior Processing Characteristics

• Heat Stability: Retains integrity up to 150°C (302°F)

• pH Tolerance: Effective in systems from pH 3–9

• Freeze-Thaw Stable: No flavor loss in frozen products

2. Economic Benefits

• 90% cost reduction vs. natural vanilla extract

• Reduced batch-to-batch variability

• Lower shipping/storage costs (high potency)

3. Formulation Flexibility

• Compatible with spray drying/microencapsulation

• Blends well with other flavors (chocolate, fruit, spice)

• Alcohol-free solutions available

Quality & Safety Compliance

Regulatory Status:

• FDA: 21CFR182.60 (GRAS)

• EU: Approved flavoring (E160)

• JECFA: ADI not specified (safe at intended use levels)

Safety Profile:

• Non-allergenic (unlike natural vanilla proteins)

• No genotoxicity concerns

• Metabolized and excreted within 24 hours

Quality Assurance:

• Batch-specific GC analysis

• Heavy metals

• Microbial limits per FCC standards

Usage Guidelines

Recommended Dosages:

Application Methods:

1. Direct Incorporation: Blend with dry ingredients

2. Pre-Dissolution: Alcohol/water solutions for liquids

3. Spray Application: Ethanol-based for surface treatment

Storage:

• 2-year shelf life in sealed containers

• Protect from light/oxidation

• Ambient temperature storage

Why Choose Our 99% Vanillin?

1. Flavor Performance

• Laboratory-verified purity (HPLC)

• Optimized crystal structure for even distribution

• Consistent sensory profile across batches

2. Technical Support

• Flavor compounding assistance

• Regulatory documentation packages

• Custom particle size available

3. Supply Chain Advantages

• Global stock availability

• Bulk packaging options (25kg drums)

• Kosher/Halal certification support

Market Trends & Innovations

• Clean-Label Solutions: Fermentation-derived vanillin available

• Sugar Reduction: Vanillin enhances sweetness perception

• Plant-Based Foods: Masks off-notes in dairy alternatives

Sustainability:

• Biodegradable (OECD 301D compliant)

• Non-bioaccumulative

• Synthetic production reduces land use vs. vanilla farming

Usage:

1.The primary component of Vanilla bean extract.

2.Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk from lignin-based byproduct of paper processes or from guaicol.

3.An intermediate and analytical reagent.

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