QUICK DETAILS:
| Product Name | Natural Vanillin | IUPAC name | 4-Hydroxy-3-methoxybenzaldehyde |
| CAS No | 121-33-5 | MF | C8H803 |
| EINECS | 204-465-2 | MW | 152.15 |
| Assay | 99.5% |
Appearnace | White or light yellow needle or crystalline powder |
Usage: The largest use of vanillin is as a flay, in
perfumes, and to mask unplealant odors or tastes in medicines...
DESCRIPTION:
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups includealdehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.
Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (-O-CH2CH3) instead of a methoxy group (-O-CH3).
Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made either from guaiacolor lignin.
Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol.
Uses
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.
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 such as cream soda.
Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In 1970, more than half the world's vanillin production was used in the synthesis of other chemicals,but as of 2004, this use accounts for only 13% of the market for vanillin.
Additionally, vanillin can be used as a general-purpose stain for developing thin layer chromatographyplates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components.
Vanillin-HCl staining can be used to visualize the localisation of tannins in cells.
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