Vanillin (CAS 121-33-5) is the compound responsible for vanilla aroma. It is supplied as a white crystalline powder and flavors ice cream, biscuits, chocolate, beverages and dairy products. In Venezuela it is available wholesale in food grade, shipped from Caracas.
What it is and what it is used for
Vanillin is 4-hydroxy-3-methoxybenzaldehyde, the main aromatic component of the vanilla bean. The industrial grade is produced synthetically and delivers a consistent flavor profile batch after batch, which natural extract rarely matches.
It is also requested as vanillin powder, synthetic vanillin or powdered vanilla flavor. It should not be confused with ethyl vanillin, a different compound with several times the aromatic strength.
Technical specifications
| Parameter | Typical value |
|---|---|
| CAS No. | 121-33-5 |
| Chemical name | 4-hydroxy-3-methoxybenzaldehyde |
| Purity | 99.0% min. |
| Appearance | White to off-white powder or crystals |
| Melting point | 81-83 °C |
| Loss on drying | 0.5% max. |
| Solubility | Soluble in alcohol and propylene glycol; slight in cold water |
| Storage | Cool, dry, away from direct light |
Industrial applications
- Ice cream and dairy: stable vanilla profile through pasteurization.
- Bakery and biscuits: withstands baking temperatures.
- Chocolate and confectionery: rounds off cocoa bitterness.
- Beverages and instant powders: uniform aroma in dry blends.
- Flavor houses: base for compounded flavor systems.
Dosage and handling
As an indicative reference, typical usage ranges from 0.01% to 0.2% of the finished product, depending on the target intensity and matrix. Dissolve it first in alcohol, propylene glycol or warm fat to avoid concentrated flavor spots. Ethyl vanillin, when used, is dosed at considerably lower levels.
Availability in Venezuela
Grupo Polo distributes food-grade vanillin powder in Venezuela, shipping from Caracas with per-lot technical documentation.
- Product page: Vanillin
- Request pricing and availability: request a quote
- See also: quality certifications for food ingredients.
Frequently asked questions
What is the CAS number of vanillin?
Vanillin is CAS 121-33-5. Ethyl vanillin, a different product, is CAS 121-32-4.
What is the difference between vanillin and ethyl vanillin?
Ethyl vanillin is markedly stronger with a sweeter, longer-lasting profile, so it is dosed at lower levels. Vanillin gives a profile closer to classic vanilla.
Is vanillin bake-stable?
Yes. It is stable at normal baking and pasteurization temperatures, which makes it suitable for biscuits, bakery and dairy.
Is it food grade?
It is supplied in food grade with a certificate of analysis per lot. Request the documentation when asking for a quote.
How do I request a vanillin quote?
Send the quote form stating volume, application and delivery city to receive pricing and availability.
