Vanillin is an organic compound and a member of the class of benzaldehyde. It is both naturally occurring and synthetically produced. It is the primary component of the extract of the vanilla bean. It functions as a metabolite of plants, an anti-inflammatory agent, a flavouring agent, an antioxidant, and an anticonvulsant.
|Name of Product||Vanillin|
|Synonyms||Vanillaldehyde; Vanillic aldehyde; p-Vanillin; Lioxin; Vanilla; Vanilline; 3-Methoxy-4-hydroxybenzaldehyde; Zimco; Vanilina|
|Molar Mass||152.15 g/mol|
|1||Appearance (Form)||Solid needles or Crystalline powder|
|2||Appearance (Colour)||White or off-white|
|3||Odour||Pleasant aromatic vanilla odor (Sweetish smell)|
|4||Taste||Pleasant vanilla taste|
|6||Melting Point||81-83 °C|
|7||pH||Solutions are acid to litmus|
|8||Solubility|| Very soluble in ethanol, diethyl ether, acetone
Soluble in benzene, ligroin
Slightly soluble in water
|9||Flash Point||153 °C (307 °F) - closed cup|
Q. Is vanillin vegan?
Vanillin is vegan.
Q. What is ethyl vanillin?
Ethyl vanillin is a benzaldehyde belonging to the vanillin class in which the methoxy group has been replaced with an ethoxy group.
Q. Is vanillin the same as vanilla?
Vanillin is the naturally occurring chemical compound that we recognize as the primary aroma and taste of vanilla.
Q. What is vanillin made of?
Vanillin naturally occurs in vanilla beans. However, it can be produced in different ways synthetically: from a petrochemical raw material called guaiacol, from wood, from other biomass sources (organic material coming from plants), or from lignin.