Vanillin

White to light yellow needle-like crystals with aromatic odor.

Vanillin is commonly known as vanilla powder, vanillin, vanillin powder, vanilla essence, and vanillin. It is an important spice extracted from the Rutaceae plant vanillin beans. It is one of the most produced varieties of synthetic spices. It is an important raw material for blending chocolate, ice cream, chewing gum, cakes and tobacco flavors. Found naturally in vanilla pods, as well as clove oil, oakmoss oil, balsam of Peru, tolu balsam, and benzoin balsam. Vanillin has a strong and unique aroma of vanilla beans. 

The aroma is stable and not easy to volatilize at higher temperatures. It is easily affected by light, gradually oxidizes in the air, and changes color easily when exposed to alkali or alkaline substances. The aqueous solution reacts with ferric chloride to form a blue-violet solution. It can be used in many daily flavor formulas, but is mainly used in food flavors. 

It is widely used in candies, chocolates, beverages, ice cream, and alcohol, and is also very useful in tobacco flavors. IFRA has no restrictions. However, because it can easily cause discoloration, you should be careful when using it in white scented products. Vanillin is also an important edible spice. It is used as a foundation spice and is used in almost all flavors. It is widely used in the food industry. As a food flavor, it is widely used in bread, cream, ice cream, brandy, etc., and in pastries and biscuits. The addition amount is 0.01~0.04%, and in candy, it is 0.02~0.08%. It is one of the most used spices in baked goods and can be found in chocolate, cookies, cakes, puddings and ice cream. Dissolve in warm water before use for better results. The maximum usage amount is 220mg/kg for baked goods and 970mg/kg for chocolate. 

It is also widely used in cosmetic flavors as a fixative, harmonizing agent and modifier.