What is vanillin？
Vanillin, also known as methyl vanillin, has a chemical name of 3-methoxy-4-hydroxybenzaldehyde, CAS 121-33-5， and a chemical formula of C8H8O3. It is a white to slightly yellow, needle-shaped, crystalline phenolic compound. Aldehydes are extracted from the seeds of the large orchid plant Vanilla and naturally exist in Vanilla beans. As one of the world’s largest synthetic spice varieties, industrial production of vanillin has a history of over 100 years.
It has the aroma of vanilla beans and a strong milky fragrance, which enhances and stabilizes the aroma. It is widely used in industries such as cosmetics, tobacco, pastries, candies, and baked goods. It is also an important broad-spectrum spice and organic chemical raw material, and can be used as a plant growth promoter, fungicide, lubricant, defoamer, etc.
How is vanillin made?
Vanillin is generally extracted from nature or synthesized artificially. Vanillin artificial flavoring generally has two methods: chemical synthesis and biological fermentation. Chemical synthesis is the main production process at present, while biological fermentation is the trend of future development.
1. Natural extraction of vanillin
It was first extracted from vanilla in 1858. The vanilla extract was evaporated and recrystallized to obtain relatively pure vanillin. The main source is naturally extracted from extracts of vanilla planifolia, vanilla tahitensis, and vanilla pompona. Because of its high cost, it is mainly used for high-end food and essential spices.
2. Chemical synthesis of vanillin
The chemical synthesis method is the main method for industrial production of vanillin, and its core processes include three major routes: p-hydroxybenzaldehyde method, guaiacol method, and lignosulfonate method.
Vanillin is prepared by bromination and methoxylation reactions using the hydroxybenzaldehyde method, but toxic liquid bromine and benzene solvents are required.
The guaiacol process can be divided into two routes: the nitroso route and the glyoxylate route. The former involves the condensation of guaiacol with para-nitrosodimethylaniline as the core step, but produces wastewater containing phenols and nitrites. The latter generates vanillin through the condensation and oxidation decarboxylation of guaiacol with glyoxylic acid, which has become the mainstream process.
The lignosulfonate method utilizes calcium lignosulfonate from papermaking waste liquid, which is oxidized and hydrolyzed at high temperature and high pressure of 160-175 ℃ to produce it. It has a low cost but insufficient purity, and the problem of heavy metal residue limits its application.
The chemical synthesis method is widely used, but it is prone to environmental pollution due to environmental pressure, which does not meet the current downstream market requirements for pursuing nutritious and healthy products.
3. Biological fermentation extraction of vanillin
Biological fermentation is a green production technology that utilizes microorganisms or enzyme catalysis to convert natural substrates (such as ferulic acid, eugenol, lignin, etc.) into vanillin. Its core process includes three major steps: strain selection, fermentation process optimization, and product purification.
This method uses natural plants (such as fragrant orchid wood) as raw materials, which conforms to the trend of green consumption and has advantages such as low-carbon environmental protection and natural safety. Applied in the fields of medicine, food, and cosmetics. However, facing challenges such as strain stability and high purity extraction costs, the future development trend is the integration of synthetic biology and intelligent control technology
What is vanillin used for
1. Fragrance enhancement and seasoning
It is widely used in baked goods, beverages, candies, chocolates, and ice cream due to its rich aroma of vanilla beans and milk, which can mask odors and enhance flavor levels.
2. Food preservation and antiseptics
It has antioxidant and antibacterial effects, extending the shelf life of food. It can inhibit the growth of microorganisms such as Escherichia coli and yeast, and reduce the amount of chemical preservatives used through composite preservation technology.
3. Spices and fragrance fixatives
It is the core ingredient of perfume, soap, and toothpaste, which can stabilize the fragrance and give a lasting fragrance. Its natural and mild properties make it a fragrance ingredient for high-end cosmetics (such as face cream and essence).
4. Skincare benefits
The antioxidant and moisturizing functions of vanillin are used in skincare products to improve skin elasticity, soothe sensitive skin, and in anti-wrinkle and whitening products. Some facial masks and lotions can enhance the repair effect by adding vanillin.
5 . Medicine and Health
It is a key intermediate for the synthesis of drugs such as methyldopa and sulfonamide enhancers. It also has antibacterial, antiviral, anti-inflammatory, hypoglycemic, and neuroprotective effects, and some drugs based on vanillin have entered the clinical trial stage.
6. Industry and agriculture
In terms of industrial applications, vanillin, as a multifunctional chemical, is used as a defoamer, vulcanizing agent, and rubber deodorizer in chemical materials, and as a brightener in the electroplating industry to enhance the luster of metal surfaces.
In agricultural applications, it can be used as a plant growth regulator to promote crop development, while also acting as a biopesticide to inhibit plant pathogens. In animal husbandry, it can be added to ruminant animal feed to reduce methane emissions and promote low-carbon agriculture.
Is vanillin bad for you?
Vanillin is one of the most widely used essences and fragrances in the world at present. Relevant research results show that it is safe to reasonably use it. Moreover, as a food additive, it has undergone standardized and scientific food safety risk assessments and is used by relevant standards without posing any harm to human health
In the food industry, it is mainly used as a flavor enhancer in cakes, ice cream, soft drinks, chocolate, baked goods, and alcoholic beverages. The addition amount in pastries and biscuits is 0.01% to 0.04%, in candies it is 0.02% to 0.08%. The highest usage amount in baked goods is 220mg/kg, and the highest usage amount in chocolate is 970mg/kg.
Where to buy Vanillin powder?
Runtai Chemical stands out as a trusted supplier of vanillin powder. The company uses advanced technology to produce high-purity vanillin powder. Many customers choose Runtai Chemical because of its strict quality control and reliable supply. The company invests in research and development to improve its products. Runtai Chemical holds important certifications, such as ISO and GMP, which show its commitment to safety and quality.
Key advantages of Runtai Chemical:
- High-purity vanillin powder for Food Industry products
- Modern production facilities with strict quality checks
- Continuous innovation through research and development
- Certifications like ISO and GMP for safety and quality
- Eco-friendly and sustainable manufacturing practices
Runtai Chemical is a professional and reliable Chinese manufacturer of vanillin powder with higher purity and lower price for 15 years. If you are interested in our vanillin powder, feel free to contact us for free samples!
