Key Characteristics:

· Flavor/Aroma: Sweet, creamy, and intensely vanilla.
· Potency: Significantly stronger than vanilla extract; a small amount goes a very long way.
· Form: Dry, soluble crystals, ideal for dry mixes and recipes where added moisture is undesirable.

Vanillin Powder

1. Technical Specifications

· Appearance: Fine white to off-white crystalline powder.
· Assay (Purity): Typically ≥ 99% by GC.
· Melting Point: 81 – 83 °C (178 – 181 °F)
· Solubility:
· Freely soluble in ethanol, diethyl ether, and acetone.
· Soluble in hot water.
· Slightly soluble in cold water.
· Storage: Store in a cool, dry, well-ventilated place. Keep container tightly closed.

2. Functional Properties

· Flavor Profile: Characteristic, powerful vanilla odor and taste.
· Potency: Significantly higher flavor intensity than natural vanilla extract. Typical usage levels are 0.01% – 0.1% in end products.
· Stability: Stable under normal conditions but can be volatile at high temperatures.

3. Applications (Industrial & Commercial)

· Food Industry: Primary flavoring agent in baked goods, confectionery, ice cream, chocolates, and beverages.
· Fragrance Industry: A key intermediate and fragrance component in perfumes, cosmetics, and personal care products.