Description
Vanillin as an organic chemical compound consists of a benzene ring substituted with three functional groups: aldehyde, hydroxyl and methoxyl. It occurs in the form of small crystals with a color from white to slightly yellow. It is one of the components of vanilla scent. The most important feature distinguishing vanillin from vanilla is the taste, which is more intense. Vanillin is synthetically obtained from guaiacol and extracted from the lye produced during paper production.
| Physical and chemical characteristics | Value |
|---|---|
| Extinction coefficient | ≥ 24000 |
| Wavelength | 245 – 251 nm |
| Extinction coefficient | ≥ 8000 |
| Carbon content | 62,2 – 64,1% |
| Cleanliness (GC) | ≥ 98,5% |
The shelf life of vanillin is 2 years. The product should be stored in a dry and cool place.
Salsal Trading SA offers vanillin in 25 kg bags and so-called “Big-bags”.
Vanillin, mainly known as a flavouring agent in the food industry, is also used as an ingredient in perfumes and cosmetics and as an intermediate in the pharmaceutical industry.
In the food industry, vanillin imparts a sweet vanilla flavor to cakes, ice cream, beverages, and sweets. In the perfume and cosmetics industry, it adds a subtle vanilla note to skin care, bath, and cleaning products.
In pharmacy, vanillin is used to synthesize painkillers and anti-inflammatory drugs and in the production of supplements. Additionally, it is used in the chemical industry in the production of polymers and resins, as well as in aromatherapy due to its relaxing properties.
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