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Vanillin is commonly known as vanilla powder, cloud Nepal with powder, vanilla extract, is extracted from the Rutaceae vanilla bean, is a kind of important spices, is one of synthetic fragrances yield the largest varieties, mixing chocolate, ice cream, chewing gum, pastry and tobacco essence of important raw materials. Vanilla is the main natural flavoring agent used in industries such as pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component. The use of vanillin depends largely on its type or source. Natural and identical-natural vanillin are used only in consumables (food, beverages, confectionery, and pharmaceuticals), while synthetic vanillin is frequently used in the polymer industry and in detergents, balms, and perfumes. Moreover, only natural-labeled vanillin is approved for use in the food industry by most food safety control authorities worldwide.

Toxicity

LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner)

Limited use

FEMA (mg/kg): soft drinks 63; cold 95; candy 200; baking food 220; pudding class 120, chewing gum, 270; chocolate 970; decorating layer 150; margarine 0.20; syrup 330~20000. According to the provisions of FAO/WHO: The allowable amount is 70mg/kg for fast food, of canned baby foods and cereals (1992).

Definition

ChEBI: A member of the class of benzaldehydes carrying methoxy and hydroxy substituents at positions 3 and 4 respectively.

Fire Hazard

Flash point data for Vanillin are not available, however Vanillin is probably combustible.

Flammability and Explosibility

Nonflammable

InChI:InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3