Vanillin

Vanillin

AKA “4-Hydroxy-3-methoxybenzaldehyde, 121-33-5, Vanillic aldehyde, Vanillaldehyde, p-Vanillin, Vanilline, Lioxin, 3-Methoxy-4-hydroxybenzaldehyde, 4-Hydroxy-3-methoxy-benzaldehyde”

Synthetic

Ingredient Facts

Vanillin

AKA: 4-Hydroxy-3-methoxybenzaldehyde, 121-33-5, Vanillic aldehyde, Vanillaldehyde, P-Vanillin, Vanilline, Lioxin, 3-Methoxy-4-hydroxybenzaldehyde, 4-Hydroxy-3-methoxy-benzaldehyde

Synthetic · Fragrance · EWG: 3

Synthetic

Fragrance

Synthetic

Not Clean

Vanillin is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavouring agent in foods, beverages, and pharmaceuticals. It is used by the food industry as well as ethylvanillin.Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the paper industry. (Wiki).

Solubility Slightly soluble (NTP, 1992)

Formula

C8H8O3

Mol. Weight

152.15

CAS #

121-33-5

Form

Powder

State

Vanillin appears as white or very slightly yellow needles.

See origin →

Functions

Fragrance

Added for scent. Can be natural or synthetic. Common irritant and allergen — one of the top reasons people react to products.

Traditional Use

This compound is vanillin, derived from vanilla orchids (Vanilla planifolia), which has been used for centuries in traditional medicine and perfumery. Modern synthesis was developed in 1874 to replicate the natural compound from vanilla beans.