Vanillin is the primary flavour compound responsible for the characteristic taste and aroma of vanilla. Its chemical name is 4-hydroxy-3-methoxybenzaldehyde, with the molecular formula C₈H₈O₃.
Vanillin is widely used in food, tobacco, and alcoholic beverages. It is an essential ingredient in vanilla, chocolate, and coffee flavor profiles. Additionally, it can be used to formulate vanilla-, chocolate-, and cream-type flavors, which are then applied in the pharmaceutical and food industries.
Beyond these applications, vanillin is also utilized in cosmetics and other consumer products.
Properties
It is a white to slightly yellow crystalline powder. It has a sweet, creamy vanilla scent. Vanillin dissolves moderately in water and easily in ethanol.
Applications
Food industry: It is one of the world's most widely used food flavourings, added to ice cream, chocolate, baked goods, candy and beverages.
Cosmetics & daily products: Used in perfumes, body lotion, soap and air fresheners for fragrance.
Pharmaceuticals: Serves as a flavour masker to cover bitter tastes in some medicines.
Chemical industry: Acts as an intermediate for organic synthesis.
Precautions for safe handling
Work processes where generation of dust may occur must be performed under effective process ventilation (e.g. local exhaust ventilation). Running water and eye wash equipment must be available. Wash hands before breaks, before using restroom facilities, and at the end of work. Avoid formation of dust.
Condition for safe storge, including any incompatibilities
Keep container tightly closed and in a cool, well-ventilated place. Keep away from heat and ignition sources, light sensitive. Keep in a dry place.
