Vanillin CAS#121-33-5

Natural Flavoring Ingredient: Derived from various natural sources, including vanilla beans, sugar beets, and other plants, providing a characteristic vanilla aroma.
Wide Source Availability: Exists in multiple botanical resources, ensuring diverse raw material sources and stable supply potential.
Excellent Flavor Enhancement Performance: Delivers a distinctive sweet vanilla fragrance, making it widely suitable for flavoring applications.
Broad Application Potential: Commonly used as an aromatic ingredient in food, fragrance, and related industries due to its unique sensory properties.

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Product Details

Products Description of Vanillin CAS#121-33-5

Vanillin is a naturally occurring aromatic compound widely found in various plants and botanical sources, including the tubers of Rhizoma Gastrodiae (Tian Ma), the whole herb of Equisetum (Mu Zei), Ulva pertusa (Kong Shi Chun), sugar beets, vanilla beans, Peru balsam, and other natural materials.

Vanillin CAS#121-33-5

Vanillin Chemical Properties

Melting point	81-83 °C(lit.)
Boiling point	170 °C15 mm Hg(lit.)
bulk density	600kg/m3
density	1.06
vapor density	5.3 (vs air)
vapor pressure	>0.01 mm Hg ( 25 °C)
refractive index	1.4850 (estimate)
FEMA	3107 \| VANILLIN
Fp	147 °C
storage temp.	2-8°C
solubility	methanol: 0.1 g/mL, clear
pka	pKa 7.396±0.004(H2O I = 0.00 t = 25.0±1.0) (Reliable)
form	Crystalline Powder
color	White to pale yellow
Odor	at 100.00 %. vanilla
PH	4.3 (10g/l, H2O, 20℃)
biological source	synthetic
Odor Type	vanilla
Water Solubility	10 g/L (25 ºC)
Sensitive	Air & Light Sensitive
Merck	149932
JECFA Number	889
BRN	472792
Stability:	Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
Cosmetics Ingredients Functions	FRAGRANCE
LogP	1.17 at 25℃
CAS DataBase Reference	121-33-5(CAS DataBase Reference)
NIST Chemistry Reference	Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5)
EPA Substance Registry System	Vanillin (121-33-5)
Hazard Codes	Xi
Risk Statements	22-36/37/38-36
Safety Statements	26
WGK Germany	1
RTECS	YW5775000
Autoignition Temperature	>400 °C
TSCA	Yes
HS Code	29124100
Hazardous Substances Data	121-33-5(Hazardous Substances Data)
Toxicity	LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner)

Vanillin CAS#121-33-5

Product Application of Vanillin CAS#121-33-5

Vanillin is a widely used flavoring agent that can be produced through synthetic or artificial vanilla sources. It may be derived from lignin in whey sulfite liquors and can also be synthesized from raw materials such as guaiacol and eugenol. Ethyl vanillin, a related compound, provides approximately three and a half times stronger flavor intensity than vanillin.

Vanillin is also recognized as the main aroma component of natural vanilla, which can be obtained through extraction from vanilla beans. It is commonly used as a substitute for vanilla extract and is widely applied in food products, including ice cream, desserts, baked goods, and beverages, typically at usage levels of 60–220 ppm.

Vanillin CAS#121-33-5