Vanilline, Vanillaldehyde, Vanillin NAT, Metyhl Vaniline, 121-33-5

Vanillin – Full Product Profile 

1. Chemical Identity

• CAS Number: 121-33-5

• Molecular Formula: C8H8O3

• Molar Mass: 152.15 g/mol

• IUPAC Name: 4-Hydroxy-3-methoxybenzaldehyde

• Synonyms: Vanillaldehyde, Protocatechualdehyde methyl-, Vanillin NAT, Vanilline, etc.

• FEMA Number: 3107

• HS Code: 29124100

2. Physical & Chemical Properties

• Appearance: White to pale yellow needle-like crystals, aromatic vanilla odor

• Melting Point: 81–83 °C

• Boiling Point: 170 °C (15 mmHg)

• Density: 1.06 g/cm³

• Solubility:

  • Water: 10 g/L at 25 °C

  • Soluble in ethanol, ether, chloroform, hot oils

• pKa: 7.39 (phenolic OH group)

• pH (10 g/L solution): 4.3

• Stability: Sensitive to air, light, and moisture; oxidizes to vanillic acid; discolors in alkaline solution

• Storage Conditions: 2–8 °C, protected from light and humidity

3. Industrial Production Methods

• Lignin Route: Derived from sulfite pulp waste (Canada, USA)

• Guaiacol–Formaldehyde Route (Nitroso Method): Used in Soviet Union and China

• Guaiacol–Glyoxylic Acid Route: Developed by Rhone-Poulenc (France); currently the most efficient and environmentally friendly method

4. Applications

• Food Industry:

  • Chocolate: up to 970 mg/kg

  • Chewing gum: 270 mg/kg

  • Cakes & biscuits: 220 mg/kg

  • Candy: 200 mg/kg

  • Cold drinks: 95 mg/kg

• Cosmetics: Fixative, aroma coordinator, fragrance stabilizer

• Pharmaceuticals: Intermediate for L-Dopa, Methyldopa

• Other Uses: Tobacco flavoring, electroplating brightener, plant growth promoter

5. Toxicology & Safety

• LD50 (oral, rat): ~1580 mg/kg

• Hazard Classification: Irritant (Xi)

• Risk Codes: R22 (harmful if swallowed), R36/37/38 (irritant to eyes, respiratory system, skin)

• WGK (Germany): 1 – low water hazard

6. Market & Industry

• Global Demand (2012): ~17,500 tons, with strong growth in developing countries

• China: Largest producer (10,000 tons methyl vanillin, 2,000 tons ethyl vanillin annually)

• Major International Producers: Rhodia (France), BOLI (Norway), Yubu (Japan)

• Turkey: Primarily import-dependent, widely used in food and cosmetics

7. Regulatory Status

• JECFA Number: 889

• IFRA: No restrictions, but discoloration risk in white formulations

• GB 2760 (China): Approved food additive, dosage limits defined

• FAO/WHO: Max allowable in baby food/cereal: 70 mg/kg

8. Strategic Notes (for ERP/Product Card)

• Critical Parameters: CAS, FEMA, HS Code, dosage limits, production method

• Risk Management: Packaging and storage must prevent oxidation/discoloration

• Supplier Benchmark:

  • China: High capacity, cost-effective

  • Europe/Japan: Higher quality, premium pricing

• Application Share: Food 55%, Pharma 30%, Feed 10%, Cosmetics 5%

Vanillin – Sectoral Suitability & Usage Ratios

Vanillin Other names: