Vanillin (CAS 121 - 33 - 5) is a well - known organic compound. It is the primary component of the extract of the vanilla bean. Vanillin has a molecular formula of C₈H₈O₃ and a molecular weight of 152.15 g/mol. It appears as a white to slightly yellowish crystalline powder. This product is factory - supplied with a low price, which makes it an economical choice for various industries. The melting point of vanillin is around 81 - 83°C, and it has a boiling point of 285°C. It is sparingly soluble in cold water but soluble in hot water, ethanol, ether, and chloroform. The purity of our vanillin is generally above 99%, ensuring high - quality performance in different applications.
1. **Food Industry**: Vanillin is widely used as a flavoring agent. It imparts a rich, sweet, and characteristic vanilla flavor to a variety of food products. It can be found in baked goods such as cakes, cookies, and pastries, enhancing their aroma and taste. In dairy products like ice cream and yogurt, vanillin adds a pleasant vanilla note, making them more appealing to consumers. It is also used in beverages, including coffee, tea, and soft drinks, to provide a warm and comforting flavor.
2. **Cosmetic Industry**: Due to its pleasant fragrance, vanillin is used in the formulation of perfumes, soaps, and lotions. It can enhance the overall olfactory experience of these products and give them a natural - like vanilla scent.
3. **Pharmaceutical Industry**: Vanillin has some potential pharmacological properties. It can be used as an intermediate in the synthesis of certain drugs. Additionally, it may be used in oral pharmaceutical preparations to improve the taste of bitter - tasting medicines.
1. **In Food Applications**: When using vanillin in food products, it is recommended to dissolve it in a small amount of warm liquid first, such as water or alcohol, to ensure even distribution. The amount of vanillin used depends on the specific recipe and the desired flavor intensity. For example, in a basic cake recipe, you may use about 1 - 2 grams of vanillin per kilogram of the total mixture.
2. **In Cosmetic Applications**: In perfumes, vanillin can be added directly to the fragrance base according to the formulation. When used in soaps and lotions, it should be dispersed evenly during the manufacturing process. The typical dosage is around 0.5 - 2% of the total weight of the product.
3. **In Pharmaceutical Applications**: In drug synthesis, vanillin should be used following strict chemical synthesis procedures. For taste - masking in oral preparations, it can be added during the formulation stage, and the amount is determined by the bitterness of the active ingredient.
1. **Food Case**: A small - scale bakery was facing tough competition in the local market. They decided to use our low - cost vanillin in their signature chocolate chip cookies. By adding a precise amount of vanillin, the cookies developed a more intense and appealing vanilla aroma. As a result, the sales of their cookies increased by 30% within a month. Customers specifically mentioned the rich vanilla flavor as the reason for their repeat purchases.
2. **Cosmetic Case**: A startup perfume brand wanted to create an affordable yet high - quality vanilla - scented perfume. They incorporated our vanillin into their fragrance formula. After market testing, the perfume received positive feedback for its long - lasting and authentic vanilla scent. The brand was able to gain a significant market share in the budget perfume segment within a short period.
3. **Pharmaceutical Case**: A pharmaceutical company was developing an oral antibiotic that had a very bitter taste. They added vanillin during the formulation process to mask the bitterness. Clinical trials showed that patients found the new formulation much more palatable, which improved patient compliance with the treatment regimen.
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