Vanillin

Product information

Vanillin Basic information

Summary Important spices Physicochemical properties Action and use Vanitrope Industrial production methods vanillin Content analysis Toxicity Limited use Maximum allowable amount and maximum allowable residual standard of food additives Industry development Chemical property Application Methods of production

Product Name:	Vanillin
Synonyms:	2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;4-hydroxy-3-methoxy-benzaldehyd;4-hydroxy-3-methoxybenzaldehyde (vanillin);4-Hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyd;4-Hydroxy-m-anisaldehyde
CAS:	121-33-5
MF:	C8H8O3
MW:	152.15
EINECS:	204-465-2
Product Categories:	FOOD ADDITIVES;PHARMACEUTICALS;Food and Feed Additive;FINE Chemical & INTERMEDIATES;Food & Feed ADDITIVES;Aromatic Aldehydes & Derivatives (substituted);Analytical Chemistry;TLC Stains;Food & Flavor Additives;Aromatics;Intermediates & Fine Chemicals;Isotope Labelled Compounds;organic chemical;Aldehydes;Bioactive Small Molecules;Building Blocks;C8;Carbonyl Compounds;Cell Biology;Chemical Synthesis;Organic Building Blocks;Pharmacopoeia;Pharmacopoeia A-Z;V;Polyether Antibiotics;Analytical Reagents;Analytical/Chromatography;by Application;Derivatization Reagents;Derivatization Reagents HPLC;HPLC Derivatization Reagents;Nutrition Research;Phytochemicals by Plant (Food/Spice/Herb);Vaccinium myrtillus (Bilberry);Zingiber officinale (Ginger);Flavor;Inhibitors
Mol File:	121-33-5.mol

Vanillin Chemical Properties

mp	81-83 °C(lit.)
bp	170 °C15 mm Hg(lit.)
density	1.06
vapor density	5.3 (vs air)
vapor pressure	>0.01 mm Hg ( 25 °C)
FEMA	3107
Fp	147 °C
storage temp.	Refrigerator
solubility	methanol: 0.1 g/mL, clear
Water Solubility	10 g/L (25 ºC)
Sensitive	Air & Light Sensitive
Merck	14,9932
BRN	472792
Stability:	Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
CAS DataBase Reference	121-33-5(CAS DataBase Reference)
NIST Chemistry Reference	Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5)
EPA Substance Registry System	Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5)

Safety Information

Hazard Codes	Xn,Xi
Risk Statements	22-36/37/38-36
Safety Statements	24/25-22-37/39-26
WGK Germany	1
RTECS	YW5775000
HS Code	29124100
Hazardous Substances Data	121-33-5(Hazardous Substances Data)

MSDS Information

Provider	Language
4-Hydroxy-3-methoxybenzaldehyde	English
ACROS	English
SigmaAldrich	English
ALFA	English

Vanillin Usage And Synthesis

Summary	Vanillin is the artificial synthesis of the first kind of flavor, synthesized by the German M. Harman, and G - Dr. Twyman in 1874. Usually It is divided into methyl vanillin and ethyl vanillin. 1. Methyl vanillin: white or slightly yellow crystalline, with vanilla aroma and rich milk fragrance, is the largest varieties of perfume industry, is the main ingredients of universal favorite creamy vanilla flavor. Its use is very extensive, such as in food, chemical, tobacco industry as spices, flavoring agent or a flavor enhancer, which is the majority in food consumption of drinks, candy, cakes, biscuits, bread and roasted seeds. There are no relevant reports that vanillin was harmful to the human body. 2. Ethyl vanillin: white to micro yellow needle crystal or crystalline powder, similar to vanilla beans, aroma than methyl vanillin thicker. It is a broad-spectrum flavors, which is one of the world's most important synthetic spice, is an important and indispensable raw material for food additives industry. The aroma is 3-4 times than the vanillin, with aromas of vanilla bean aroma and long-lasting fragrance. Widely used in food, chocolate, ice cream, drinks and cosmetics play aroma and flavour. Also ethyl vanillin also is feed additives, electroplating industry of brightening agent, the pharmaceutical industry of intermediates. C. Guaiacol glyoxylate route By using guaiacol and glyoxylic acid as raw material then by condensation, oxidation and decarboxylation made to vanillin. This method is mainly composed of French Rhone-Poulenc company research and development, and production in large scale. The use of glyoxylic acid from maleic acid methyl ester was prepared by two ozone decomposition (German patent 3224795). The synthetic route has the advantages of wide material source, less reaction steps, low cost, less three wastes pollution. Therefore, it is considered to be the most appropriate method.
Important spices	Vanillin is commonly known as vanilla powder, cloud Nepal with powder, vanilla extract, is extracted from the Rutaceae vanilla bean, is a kind of important spices, is one of synthetic fragrances yield the largest varieties, mixing chocolate, ice cream, chewing gum, pastry and tobacco essence of important raw materials. Naturally occurring in pods of vanilla planifolia, and clove oil, oakmoss oil, balsam of Peru, tolu balsam storax.  Vanillin has strong and unique vanilla bean aroma, aroma stability, under the high temperature, less volatile. It is vulnerable to light, and gradually oxidized in the air, easy to change color at encountering alkali or alkaline material. Aqueous solution reacts with ferric chloride to produce blue purple solution. Can be used for many fragrance formulas, but mainly used for edible essence. Especially widely used in the candy, chocolate, soft drinks, ice cream, wine, and in the smoke flavor.There is no restrictions imposed on the use of IFRA. But because of easy cause discoloration, we should pay attention to use in white fragrant product. Vanillin is also an important foundation for edible spices, spices, almost all flavors, most used in food industry. Food flavors are widely used in bread, butter, cream and brandy etc. The addition amount of cakes, biscuits is 0.01 ~ 0.04%, candy is 0.02 ~ 0.08%, which is one of the most the baked food with spices, can be used for chocolate, biscuit, cake, ice cream and Boudin. Before use, it is dissolved in warm water, the effect is much better. The highest amount of baked food is 220mg/kg, chocolate is 970mg/kg. As fixative agent, coordination agent and modifier are widely used in cosmetics, also is the important flavoring agent for food and drink. it is used in medicine. L- DOPA (L-dopa), methyldopa. Also used for nickel, chrome metal plating brightener. The use of vanillin flavor quality standard reference. The above information is edited by the chemicalbook Han Ya.
Physicochemical properties	Vanillin has strong and unique vanilla beans, naturally found in vanilla and clove oil, oil, oakmoss, balsam of Peru, and the rest of tolu balsam. Sulfite solution or red pulp softwood lignin sulfonate, under the alkaline conditions, reacted by high-pressure oxidation hydrolysis precipitation to get white to light yellow crystalline powder or acicular crystal. From petroleum ether precipitation can also generate tetragonal crystal. It has Aroma, Bitter sweet. In the air, it is gradually oxidized. In case of light, it generated decomposition. In case of alkali, it generated discoloration. The relative molecular mass is 152.15. The relative density is 1.056. melting point is different form tetragonal crystalline to another, tetragonal crystal is 81 to 83℃. Acicular crystal ranged from 77 to 79℃, the boiling point is 285℃ (in CO2 gas), 170℃ (2 x 103Pa), 162℃ (1.33 x 103Pa), 146 C (0.533 x 103Pa). It can generate sublimation without decomposition. The flash point is162 ℃. Slightly soluble in cold water, soluble in hot water, soluble in ethanol, ethyl ether, propylene Ketone, benzene, chloroform, carbon disulfide, glacial acetic acid, pyridine and volatile oil. Water and FeCl3 generate blue purple solution. For rats, by oral LD 50 1580mg/kg, mice is by percutaneous LD 50 1500mg/kg. Industrial production method is that eugenol in the presence of potassium hydroxide, produce to ISO eugenol, then reacted with acetic anhydride formation of isoeugenol acetate, followed by oxidation and hydrolysis reaction to produce. It is an important raw material for mixing chocolate, ice cream, chewing gum the pastry and tobacco flavor. It can also be used as cosmetics fragrance coordination agent and a flavor enhancer. It is also the pharmaceutical raw materials of industry. In recent years, it appeared a new fashion in the commodity of vanillin. Use oil of clove or basil oil provided out of eugenol as raw material, vanillin obtained by isomerization and oxidation, as it can be regarded as a natural equivalent quality, therefore it is called natural vanillin and into the spice market, its price is about 5 times that of the synthetic product.
Action and use	Flavors: vanillin is edible flavouring agent, with vanilla bean aroma and strong desire for milk fragrance, is an important and indispensable raw material for food additives industry, widely used in all need to increase milk fragrance flavor flavoring in food, such as cake, cold drinks, chocolate, candy, biscuits, instant noodles, bread and tobacco, flavoring liquor, toothpaste, soap, cosmetics, perfume, ice cream, drinks and cosmetics play aroma and flavour. Also it can be used for soap, toothpaste, perfume, rubber, plastic, pharmaceutical products. It Accord with FCCIV standard.
Vanitrope	Vanitrope has a strong and enduring clove and vanilla aroma, the aroma intensity is from 16 to 25 times of vanillin. Vanitrope was early developed. in the twenties of the 20th century. Early synthetic route is that safrole oil as raw material, the alcohol solution of potassium hydroxide reacted hot pressing enable to open ring, and then used sodium ethyl sulfate to make the hydroxy ethylation, finally in the ethanol solution with sulfuric acid hydrolysis to obtain the vanitrope. But due to the lack purity of aroma of the product, so it is very little actual application.  In the fifties of the 20th century, it developed from eugenol preparation of vanitrope synthetic route (U. S. patent 2663741), only then can realize the industrial production. Catechol flavor chemists,successfully developed by more cheap raw materials of pyrocatechol in the Soviet Union in 1960s. First with allyl chloride to catechol mono alkylation, and the yield is 75%; followed by rearrangement reaction and yield is 35% ~ 38%; then by using ethyl sodium sulfate for single ethylation, yield is 82%. Finally with potassium hydroxide isomerization will get vanitrope, yield is 84%, after recrystallization of the crude product melting point 85.5 to 86℃.  Vanitrope applied in candy, beverage, ice cream and other food flavoring formulations, the FEMA number is 2922. It also can be used in cosmetics and soap fragrance formula. It not only can used as a spice, but also can be used as a synergistic agent and antioxidant. Former Soviet Union perfumers hold different views of vanitrope aroma properties. They added it to the chocolate and other food flavor. It is found that the goods are not vanillin aroma, so that it cannot in the flavor of food as a substitute for vanillin. But when used for flavoring test of scented soap, found that soap has strong clove and vanilla aroma like it. The differences with vanillin and isoeugenol, vanitrope to alkali, light, oxidation is very stable, soap like storage does not change color. Therefore vanitrope should be used in fragrance formulations, particularly appropriate for fantasy flavor.

Company information

 Henan sunlake enterprise corporation is located in Henan Province , The central plain of China , Which enjoys favorable geogeaphical position and convenient transportion, The com[any was established in june. 1998 , until now having more than 18 years experience in manufacturing & exporting chemical raw material .

  Sunlake is a professional manufacturer engaged in producing and selling chemicals,including Organic & inorganic chemicals , pigments & Dyestuffs ,  Water treatment chemicals , Food & FEED additives and others . these products have been being well exported to europe , southeast Asia , the Middle East ,  Africa , South America and some other countries and areas.

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