Flavors & Fragrances
CAS: 121-33-5
Vanillin
4-Hydroxy-3-methoxybenzaldehyde | Food & Fragrance Grade
Overview
Vanillin is the primary component of vanilla bean extract and is the world's most widely used flavor and fragrance compound. LUXI Chemical produces synthetic vanillin via guaiacol oxidation, delivering a consistent product identical to natural vanillin. Our food-grade vanillin meets FCC, BP, and FEMA standards and is suitable for all food and fragrance applications.
Physical & Chemical Properties
| Molecular Formula | C₈H₈O₃ |
| Molecular Weight | 152.15 g/mol |
| Appearance | White to off-white needle-like crystals |
| Purity / Assay | ≥99.0% |
| Boiling Point | 285 °C |
| Density | 1.056 g/cm³ |
| Synonyms | 4-Hydroxy-3-methoxybenzaldehyde; Methyl protocatechualdehyde; Lioxin; Vanilla; p-Vanillin |
| Quality Standard | FCC; BP; GB 3811-2008 |
Applications
Vanilla flavoring in bakery, confectionery, and beverages
Fragrance ingredient in cosmetics and personal care
Masking agent for unpleasant tastes in pharmaceuticals
Chocolate and ice cream flavoring
Intermediate for L-DOPA (pharmaceutical) synthesis
Antimicrobial agent in food preservation studies
Packaging Options
25 kg fiber drum
1 kg/5 kg foil bag
Available Documents
COA
MSDS / SDS
TDS
COO
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