Vanillin is an edible spice permitted in our country. It can be used as a fixative and is the main raw material for preparing vanilla flavor. Can also be directly used for biscuits, cakes, candies, beverages and other food flavoring. According to the requirement of normal production, the dosage is generally 970mg/kg in chocolate Chemicalbook, 270mg/kg in chewing gum, 220mg/kg in cakes and biscuits, 200mg/kg in candy, 150mg/kg in condiments and 95mg/kg in cold drinks. Used as food flavor, daily flavor, pharmaceutical intermediates. Used as standard reagent for organic analysis.

Product details

Description: Vanillin is a white or light yellow needle-like or crystalline powder that occurs naturally in tobacco leaves, asparagus, coffee and vanilla. It has a sweet and powdery bean aroma, slightly pungent but dry, vanilla aroma and rich milk aroma, lasting aroma, is one of the important food flavors, plays a role in increasing aroma and fixed aroma, it is the world's largest production of synthetic spices.

Allergenics: The product contains none of the ingredients of the list of allergenics of the EC.

Packing and Transportation: Adopting the package of 25KG/fiber drums , or according to the customers’demand.

Transportation: The transportation shall be in accordance with the requirement of general chemicals. 

Usage: Vanillin is widely used in the production of pharmaceutical intermediates, and is also used in plant growth promoters, fungicides, lubricating oil defoamer, electroplating brightener, printed circuit board production conductive agent.

Storage: Stored in the dry and ventilated inside storeroom, prevent direct sunlight, slightly pile and put down.




White to slightly yellow crystals, Usually needlelike


Characteristics of Vanillia


1g of vanillin soluble in 100ml water, 3ml 70% or 2ml 95% ethanol at 25℃,in 20ml glycerol, in 20 ml water at 80℃. Soluble in chloroform, ether



Melting Point


Purity (by GC)


Loss On Drying




Heavy Metal (based on Pb)


Residue on ignition


Related substance


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