Introduction
Vanillin, also known as methyl vanillin (CAS 121-33-5), is one of the most important and widely used flavoring agents in the world. It is the primary component responsible for the characteristic aroma of vanilla beans, offering a sweet, creamy, and pleasant scent that enhances the sensory experience of countless products. As both a natural extract and a synthetic compound, vanillin plays a crucial role in industries such as food, beverages, cosmetics, pharmaceuticals, and fine chemicals.
With over a century of industrial production history, vanillin has evolved from a luxury natural extract to a cost-effective and versatile synthetic ingredient. Today, advancements in green chemistry and biotechnology are driving new methods of vanillin synthesis, making it safer, purer, and more sustainable. As a trusted vanillin powder manufacturer and supplier, Runtai Chemical provides high-purity vanillin powder that meets international quality standards and supports various formulation needs across global markets.
What is Vanillin(CAS 121-33-5)?
Vanillin, chemically known as 3-Methoxy-4-hydroxybenzaldehyde, has the molecular formula C8H8O3 and CAS number 121-33-5. It appears as white to pale yellow crystalline powder or needles with a characteristic sweet vanilla odor and taste. Vanillin is soluble in water, ethanol, glycerol, chloroform, and ether. It has a melting point of about 81–83°C and boils around 170°C at reduced pressure.
Vanillin occurs naturally as the principal compound in vanilla bean extracts from Vanilla planifolia and related species. It is also found in trace amounts in several other plants and foodstuffs. Historically, vanillin was first isolated from vanilla pods in the early 19th century. Due to the scarcity and high cost of natural vanilla, most vanillin used worldwide is synthetically produced from guaiacol or lignin, making it the most widely produced flavoring agent globally.
The chemical structure features a benzene ring substituted with an aldehyde group, a methoxy group, and a hydroxyl group, which confer its distinctive aroma and reactivity. Vanillin’s versatile chemistry enables its widespread use in food, beverages, cosmetics, and pharmaceuticals as a flavoring, fragrance, and intermediate compound.
Chemical Properties of Vanillin(CAS 121-33-5)
Vanillin’s molecular formula is C8H8O3, and it is chemically known as 3-Methoxy-4-hydroxybenzaldehyde. It belongs to the class of phenolic aldehydes, featuring a benzene ring substituted with an aldehyde group (-CHO), a methoxy group (-OCH3), and a hydroxyl group (-OH). This structure imparts unique chemical reactivity and a characteristic aroma.
Physically, vanillin appears as a white to pale yellow crystalline powder with a melting point ranging from 81°C to 83°C. It is slightly soluble in cold water but more soluble in hot water, ethanol, ether, chloroform, and various organic solvents. Vanillin has a distinguished sweet, creamy vanilla odor and taste.
Vanillin exhibits typical phenol and aldehyde chemical behaviors. It is stable under neutral and acidic conditions but can undergo oxidation or discoloration under alkaline conditions or prolonged exposure to light and air. Vanillin reacts with oxidizing agents and alkalis, which may cause degradation or color changes.
Its chemical profile enables widespread use—not only as a flavoring and fragrance agent in food, beverages, and cosmetics but also as an intermediate in pharmaceuticals and fine chemicals due to its reactivity and sensory qualities.
How is Vanillin powder produced?
Natural Extraction from Vanilla Beans
Vanillin powder naturally occurs in the pods of the vanilla orchid (Vanilla planifolia), primarily grown in countries like Madagascar, Indonesia, and China. During curing, vanillin glucoside is enzymatically hydrolyzed to release vanillin. Though this yields authentic “natural vanilla flavor,” the process is expensive and limited in scale. Natural extraction caters mainly to premium flavor markets.
Chemical Synthesis
Chemical synthesis accounts for approximately 88% of global vanillin production. It is cost-effective but produces “synthetic” vanillin, which must be labeled accordingly.
- Hydroxybenzaldehyde Method: An older synthesis route rarely used industrially today.
- Guaiacol Method: The dominant industrial process, especially the Riedel process, condenses guaiacol with glyoxylic acid to produce vanillin regioselectively. Variants include the nitroso and glyoxylate routes. This method provides high yield and purity.
- Lignosulfonate Method: Utilizes lignin from sulfite pulping waste, oxidatively depolymerizing it to produce vanillin. While sustainable, yields are modest (5–9%) and the process involves harsh conditions and by-product management. This method supplies around 15% of global vanillin.
Biological Fermentation Method
Biotechnological methods are gaining interest due to sustainability and market demand for “natural” or “bio-vanillin.” These methods use microbial fermentation or enzymatic bioconversion of substrates like ferulic acid, eugenol, or glucose. Genetic engineering improves strains to increase yield and tolerance. Although promising, fermentation faces challenges with low yield, substrate costs, and product toxicity.
Major Applications of Vanillin Powder(CAS 121-33-5)
Food & Beverage Flavoring
The primary and largest application of vanillin is as a flavoring agent for food and beverages worldwide. It has a sweet, creamy vanilla flavor, becoming the base spice for baked goods (such as cookies, cakes), candies, chocolate, ice cream, yogurt, and various beverages.
Vanillin not only imparts the desired flavor to the product, but also acts as a flavor enhancer to enhance the sensory experience of other ingredients, while effectively masking the off-flavors caused by certain ingredients (such as proteins), which is the key to achieving consistency and stability in product flavor.
Preservatives & Antioxidants
The value of vanillin goes beyond its simple seasoning function; it also has important functionality. As a phenolic compound, vanillin and its derivatives exhibit excellent antioxidant activity, helping to protect oils and easily oxidizable components from free radical damage.
Meanwhile, vanillin has certain antibacterial effects on various microorganisms, including some bacteria and fungi, and is therefore used as a natural preservative or co-preservative in the food industry, helping to extend the shelf life of food and improve product safety.
Perfume & Cosmetic Ingredient
Vanillin is an essential ingredient in perfume and various daily chemical products (such as soap, shampoo, lotion, and deodorant). Its iconic, warm, and sweet vanilla scent makes it the ideal base note, providing a comfortable and long-lasting sensory experience for the formula, and harmoniously blending with various floral, spicy, and other fragrances.
More importantly, vanillin acts as an efficient fragrance fixative, stabilizing aroma molecules and slowing down their volatilization rate, significantly prolonging the product’s fragrance retention time, ensuring the product’s aroma quality and consumer satisfaction.
Skincare & Personal Care
Vanillin benefits from its phenolic structure in the high-end skincare industry. Vanillin is an effective antioxidant that can neutralize free radicals, thereby helping the skin resist oxidative stress damage caused by environmental pollution and ultraviolet radiation.
In addition, studies have shown that vanillin has the potential to inhibit melanin production, providing support for skin whitening and even skin tone. Through these functions, vanillin not only improves the odor of the product but also provides a positive biological basis for anti-aging and repairing skin oxidative damage.
Pharmaceutical Intermediates
Vanillin can be used as an excipient and key intermediate in the pharmaceutical industry. As a flavoring agent, it is used in pharmaceutical preparations (especially liquid preparations and chewable tablets) to mask bitter or irritating odors, which is crucial for improving the condition of children and patients who have difficulty swallowing medication. From the perspective of chemical synthesis, vanillin is a chemical precursor for the synthesis of methyl dopamine and sulfonamide drugs.
Industrial & Agricultural Uses
Vanillin also has unique uses in the industrial and agricultural fields. In industrial production, vanillin derivatives are used as brighteners in electroplating solutions to improve the quality of metal coatings. In addition, it can also be used as a raw material for certain lubricants and defoamers.
In agriculture, vanillin and its precursors have been studied as plant growth regulators. In animal husbandry, high-purity vanillin can also be used as a low-carbon feed additive to enhance the palatability of feed and promote animal feeding.
Safety and Regulatory Status of Vanillin Powder(CAS 121-33-5)
Vanillin is widely recognized as a safe food additive and fragrance ingredient. Regulatory agencies such as the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and Chinese GB standards have evaluated and approved vanillin for use in foods and cosmetics. These approvals confirm its safety for consumers when used within recommended limits.
Vanillin’s safety profile includes low toxicity, non-carcinogenicity, and minimal allergenic potential. It is generally regarded as safe (GRAS) by the FDA and listed as a permitted flavoring substance by EFSA with specified maximum use levels.
Recommended vanillin usage levels vary by food category but typically range from 5 to 100 mg/kg, depending on the product and desired flavor intensity. For example, baked goods, confectionery, chocolates, and beverages often contain vanillin at concentrations around 10–50 mg/kg, while dairy products may have lower limits to maintain balance. In cosmetics, vanillin concentrations are usually below 0.5% to ensure skin compatibility.
Market Trends and Sustainability of vanillin
The vanillin market is facing significant pressure for transformation. Chemically synthesized vanillin currently dominates the market due to its low cost and stable supply. However, its use of petrochemical raw materials and high environmental costs are drawing increasing attention. This market shift is primarily driven by two factors: first, consumer demand for “clean labels” and product sustainability; second, stringent global supply chain and environmental regulations requiring low-carbon production methods.
In response to the market’s demand for natural ingredients, “Bio Vanillin” has become a key trend. This vanillin is produced through microbial fermentation or biotransformation of natural, renewable substrates such as sugars or ferulic acid. Products produced by biological methods are allowed to be labeled as “natural flavors” in many countries and regions. This label greatly meets the market positioning needs of high-end food and beverage brands for “natural” ingredients.
Currently, the production cost of bio-vanillin is still higher than that of chemically synthesized products, but its price advantage places it between synthetic vanillin and the rare and expensive natural vanilla bean extract. As biotechnology continues to mature, the cost of naturally fermented vanillin is expected to continue to decline. In the future, bio-vanillin is expected to become the fastest-growing segment in the vanillin market and become a mainstream solution to meet the sustainability requirements of consumers and regulators.
Why Choose Runtai Chemical as Your Vanillin Powder(CAS 121-33-5)Supplier
- High-Purity Food-Grade Vanillin Powder: Runtai Chemical guarantees consistent high purity suitable for food and beverage applications, ensuring exceptional flavor performance.
- ISO & GMP Certifications: The company adheres to stringent quality standards, including ISO9001 and GMP certifications, reflecting its commitment to product safety and manufacturing excellence.
- Stable Supply Capability: With robust production capacity and an efficient supply chain, Runtai Chemical ensures reliable, continuous product availability to meet customers’ demand.
- Customized Packaging & Export Experience: Runtai provides flexible packaging solutions tailored to customer needs and has extensive experience in global export logistics, facilitating smooth international trade.
FAQs About Vanillin(CAS 121-33-5)
1. What is the difference between vanillin and ethyl vanillin?
Vanillin and ethyl vanillin are both popular flavoring agents with similar aromatic profiles. However, ethyl vanillin contains an additional ethyl group, which makes its aroma nearly three times stronger than vanillin. Ethyl vanillin provides a richer, creamier, and longer-lasting vanilla scent, while natural vanillin offers a milder and more authentic vanilla flavor. In food and cosmetic formulations, vanillin is often preferred for a natural label, while ethyl vanillin is chosen for stronger fragrance performance and cost efficiency.
2. How to store vanillin powder properly?
To maintain the purity and aroma of vanillin powder, it should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the container tightly sealed to prevent oxidation and absorption of odors. Under proper conditions, vanillin has a shelf life of 24 to 36 months. For industrial users, it is recommended to store it in airtight drums or aluminum-lined bags to ensure long-term stability.
3. Is vanillin safe for sensitive skin?
Yes, vanillin is generally recognized as safe and skin-friendly when used within recommended concentrations. It is a common ingredient in perfumes, lotions, and creams due to its mild and pleasant fragrance. However, like all aromatic compounds, highly concentrated vanillin may cause irritation on extremely sensitive skin. Manufacturers should conduct dermatological testing to ensure product compatibility, especially for skincare or baby care formulations.
4. What are the advantages of bio-based vanillin?
Bio-based vanillin is produced through biological fermentation or enzyme catalysis, using natural raw materials such as ferulic acid, eugenol, or lignin. Compared with traditional chemically synthesized vanillin, bio-vanillin offers several key benefits:
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Eco-friendly and sustainable production process
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Natural origin, suitable for “clean-label” products
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Reduced carbon footprint and compliance with green regulations
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High market value in premium food, cosmetics, and fragrance applications
