Description

Vanillin is an aromatic compound that occurs in the form of white or slightly yellow crystals. It is characterised by an intense aroma and a taste similar to natural vanilla, which makes it a valued ingredient in the food industry.

Vanillin aldehyde is stable under storage conditions and highly soluble in alcohol, ether, chloroform and glycerine. This makes it widely used in many recipes, both in the food and pharmaceutical sectors.

Technical aspects

Vanillin is characterised by a high active substance content and consistent physical and chemical parameters.

Parameter Value
Appearance White to slightly yellow crystals
Taste and odour Similar to vanilla
Purity ≥ 97%
Solubility 1 g in 100 ml of water at 25°C, in 20 ml of glycerine, in 20 ml of water at 80°C; soluble in alcohol, chloroform and ether
Melting range 81 – 83°C
Loss on drying ≤ 0.5%
Ash after roasting ≤ 0.5%

Application

Vanillin is widely used in the food industry as a flavouring agent in confectionery, ice cream, beverages, desserts, baked goods and dairy products. It gives products a characteristic vanilla taste and aroma.

Vanillin aldehyde is also used in pharmacy, cosmetics and in the production of dietary supplements. Thanks to its aromatic and flavouring properties, it serves not only as a flavouring but also as an ingredient that improves the sensory qualities of many recipes.

Storage

Vanillin aldehyde should be stored at room temperature, in a dry and shaded place, away from water and light sources.

Package

Product delivered in 20/25 kg cartons or 25 kg drums.

Vanillin

  1. Vanillin
Vanillin

Presented images are for illustrative purposes only.

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Katarzyna Zając

Katarzyna Zając

contact@fdcm.eu

+48 577 124 466

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