Food Grade Flavoring Agent Vanillin | CAS 121-33-5

• Vanillin is a phenolic aldehyde with the molecular formula C8H8O3 and a molecular weight of 152.15. Chemically it is 3-methoxy-4-hydroxybenzaldehyde, and its distinctive aromatic character makes it the classic representation of the vanilla note. Although natural vanillin can be extracted from cured vanilla beans, virtually all commercial vanillin used by the food industry today is produced synthetically — most commonly from guaiacol or lignin-derived feedstocks — which ensures consistent quality, stable supply and cost efficiency.
• Physically, vanillin appears as a white to slightly yellow crystalline powder or needle-like crystals with a melting point of 81.0–83.0 °C and a boiling point of approximately 285 °C. It is freely soluble in ethanol (1 g dissolves completely in 2 mL of 95% ethanol at 25 °C, forming a clear solution) and soluble in ether and chloroform, while its solubility in water is limited (approximately 10 g/L at 25 °C) and increases with temperature. Because vanillin is heat-stable under normal baking and processing conditions, it is suitable for a wide range of food applications.
• Our vanillin is manufactured and controlled in accordance with GB 1886.16-2015, with an assay of ≥ 99.5% (GC), a melting point of 81.0–83.0 °C, loss on drying ≤ 0.5%, heavy metals (as Pb) ≤ 10 mg/kg and arsenic (As) ≤ 3 mg/kg. It also meets FCC V purity specifications and the purity requirements of JECFA, and is permitted for use as a food flavoring substance under GB 2760 in China and listed as GRAS under 21 CFR 182.60 in the United States.
• Every batch is supplied with a complete Certificate of Analysis (COA) covering assay, melting point, loss on drying, heavy metals and arsenic, together with the required safety documentation.

1.What is Vanillin?

Vanillin (CAS 121-33-5, 3-methoxy-4-hydroxybenzaldehyde, C8H8O3, molecular weight 152.15) is the principal flavoring component of the vanilla bean and one of the most widely used flavoring substances in the food industry. It provides the characteristic sweet, warm and creamy vanilla aroma.

2.What grades and specifications do you supply?

We supply food grade vanillin with an assay of ≥ 99.5% (GC), complying with GB 1886.16-2015 and FCC V. Customized specifications, grades and packaging can be arranged upon request.

3.Is Vanillin safe for food application?

Yes. Vanillin is permitted for use as a food flavoring substance under China’s GB 2760, and is listed as GRAS by the U.S. FDA under 21 CFR 182.60. Its purity requirements have been reviewed by JECFA, and vanillin has a long history of safe use in food products worldwide.

4.What are the main applications of Vanillin?

Bakery products, confectionery and desserts, dairy products, beverages, fragrances and personal care, and pharmaceutical flavor masking, among others.

5.How should Vanillin be stored, and what is its shelf life?

Store in a sealed container in a cool, dry and well-ventilated place, away from direct sunlight and heat. Under these conditions, the shelf life is 24 months from the date of manufacture.

6.What is your MOQ, and do you support bulk supply?

Our MOQ is 500 kg. As a source manufacturer, we provide stable bulk supply with competitive factory-direct pricing, and support customized packaging (e.g., 25 kg fiber drums) and delivery terms.