Mirae Biology
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Vanillin, (also known as methyl vanillin), is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. vanillin is the primary component of the extract of the vanilla bean. It is also found in roasted coffee and the Chinese red pine. Methyl vanillin is used by the food industry as well as ethylvanillin.
| Appearance | White or slightly yellow needles or crystalline powder. |
| Odor | Sweet, creamy, vanilla odor |
| Assay (%) | ≥99.5 |
| Loss on drying(%) | ≤0.5 |
| Melting Point(°C) | 81 ~ 83 |
| Solubility in Alcohol(25°C) | Soluble |
| Heavy metal(Pb, mg/kg) | ≤10 |
Usage of Vanillin:
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.
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.
Additionally, vanillin can be used as a general purpose stain for developing thin layer chromatography (TLC) plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components.
