Ethyl vanillin
- 121-32-4
- C9H10O3
- 99.5% min.
- 20kg fiber drums
Ethyl vanillin FEMA 2464 also named as 3-Ethoxy-4-Hydroxybenzaldehyde is one of the important edible flavors and fragrances and the raw material in food additive industry. It has full-bodied and lasting fragrance of Vanilla Beans and is 3-4 times as fragrant as Vanillin. It is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceutical intermediate, food additive and in electroplating industry.
What is Ethyl vanillin
Ethyl vanillin is a white to yellowish scale crystalline powder with sweet chocolate aroma and vanillin-specific aroma, basically non-toxic, widely used in spices, cosmetics, food additives, medicine and other industries.
Specifications of our Ethyl vanillin
Appearance: White to slightly yellow needle-like crystal or crystal powder.
Odour: Similar to Vanilla Beans, stronger than Vanillin.
Melting point: 76.0℃-78.0℃
Solubility (25℃): 1g of Ethyl vanillin should be soluble in 3ml 95% ethanol, and the obtained solution should be clear.
Purity: 99.5% min.
Loss on drying: ≤0.5%
Arsenic content: ≤0.0003%
Heavy metal (Pb): ≤0.001%
Residue on ignition: ≤0.05%
Standard: Conform to GB1886.283-2016 / FCC/ USP requirements.
Uses of Ethyl vanillin in industries
1. Ethyl vanillin are widely used in baked goods, ice cream, candy, chocolate, wine and other foods and beverages. It is one of the most commonly used food additives.
2. Ethyl vanillin can give smoke full and soft flavor, enhance the fullness and sweetness of aroma, improve miscellaneous gas. It is commonly used as additives in the smoke products.
3. Vanillin series products can be widely used in almost all types of blending, often used as foundation incense, with coumarin, musk and other cooperation as a perfume fixative or, cover up bad breath.
4. In the electroplating industry. Ethyl vanillin is a widely used as brightener. The purity needed will be more than 99.5%, the higher the purity, the better the effect.
Ethyl vanillin and vanillin
Ethyl vanillin, the FEMA 2464 and vanillin the FEMA 3107, Both of them have the characteristic aroma of pods. More or less and vanilla foods contain more or less vanillin or ethyl vanillin.
Vanillin is existed in nature, mainly in plants such as vanillin, and the proportion of dried pods is 2-3, which is the main fragrant substance of vanillin beans. Ethyl vanillin is an synthesized substance, the aroma is 3-4 times stronger than vanillin, and the melting point is lower than vanillin. Both vanillin and ethyl vanillin are crystals, but the appearance is slightly different. Both are safe food spices.
Vanillin was successfully synthesized by dr. M harman of germany and dr. G tyman in 1874 and it is the first flavor synthesized. With the development of science and technology, vanillin has become one of the largest varieties in the flavor and fragrance industry. Ethyl vanillin is a synthetic spice developed on the basis of reference to the molecular structure of vanillin. Its aroma is 3-4 times that of vanillin, and its fragrance is more lasting. It is one of the most important synthetic flavor in the world today.
