Vanillin 121-33-5

Vanillin is the first flavor synthesized by human beings. It was successfully synthesized in 1874 by Dr. M. It is usually divided into methyl vanillin and ethyl vanillin. Vanillin (3-methoxyl-4-hydroxyl benzaldehyde), white or yellodish in appearance, with vanilla smell and rich milk fragrance, is the largest variety in the spice industry and the main component of the commonly loved cream vanilla essence. Its use is very extensive, if be in food, daily chemical, tobacco industry, serve as sweet raw material, correctional agent or fixed sweet agent, among them beverage, candy, cake, biscuit, bread and the food dosage such as Fried goods are the majority. There are no reports that vanillin is harmful to humans. Ethyl vanillin is a white to yellowish needle-like crystal or crystalline powder, similar to the aroma of vanilla beans, with a stronger aroma than methyl vanillin. As one of the most important synthetic spices in the world, it is an indispensable and important raw material in the food additive industry. Its aroma is 3-4 times of that of vanillin, and it has a strong aroma of vanilla bean with a lasting fragrance. Widely used in food, chocolate, ice cream, beverages and daily cosmetics in the role of incense and incense. In addition, ethyl vanillin can also be used as feed additive, brightening agent in electroplating industry and intermediate in pharmaceutical industry.