Introduction and Application

Vanillin is extracted from vanilla. Vanillin is an organic compound with a molecular formula of C8H8O3. It is a phenolic form. Its functional groups include aldehydes, hydroxyls and ethers. It is the main component of vanilla bean extract. Vanillin is a white or light yellow needle-shaped or crystalline powder with a melting point of 81-83°C and a boiling point of 284C. Vanillin, also known as vanillin, is an edible spice that can be found in the seeds of vanilla orchids. It can also be synthesized artificially and has a strong milky aroma. Synthetic vanillin is now more commonly used as a flavoring agent for food, beverages and medicines than natural vanillin extracts. Synthetic vanillin is now more commonly used as a flavoring agent for food, beverages and medicines than natural vanillin extracts. It is widely used in various flavoring food raw materials that need to increase the milky aroma, such as cakes, cold drinks, chocolate, candy, and can also be used in soaps, toothpaste, perfumes, rubber, plastics, and pharmaceuticals.

Specification