Description
The ethyl analog of Vanillin, with sweetness and vanilla-character intensity approximately three to four times that of standard Vanillin. Used in premium chocolate, confectionery, and high-end bakery applications where intense vanilla character is desired at lower use levels.
White to slightly yellow crystalline needles or powder with characteristic intense vanilla-cream aroma. The 3-ethoxy substitution rather than the 3-methoxy of Vanillin produces a richer, sweeter, and more chocolate-compatible flavor profile.
We supply food-grade and pharmaceutical-grade Ethyl Vanillin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (FCC compliant 99 percent purity), Pharmaceutical Grade meeting BP/USP/EP specifications, and pre-blended Ethyl Vanillin with Vanillin systems at customer-specified ratios for cost-balanced flavor profiles.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, melting point, residue on ignition, heavy metals, and microbiology.
Introduction
Ethyl Vanillin was first synthesized in 1894 and brought to commercial scale in the early 20th century. The compound is structurally identical to Vanillin except that the 3-methoxy group of Vanillin is replaced with a 3-ethoxy group.
This single-atom substitution produces a flavor compound that is approximately three to four times more intense than Vanillin in standard sensory panels, with a flavor profile that is sweeter, richer, and more chocolate-compatible. Ethyl Vanillin does not occur in natural vanilla beans and is therefore strictly a synthetic flavor compound.
Industrial production proceeds by analogous chemistry to Vanillin synthesis, with ethyl-substituted intermediates replacing the methyl-substituted ones. Production cost is meaningfully higher than Vanillin due to the more complex chemistry and lower production volumes.
Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulators worldwide. JECFA approval is established without a numerical Acceptable Daily Intake.
Strategic role in food manufacturing concentrates in premium product positioning: the higher cost of Ethyl Vanillin is offset by the lower use level required (1 to 5 mg per kg of finished product versus 100 to 1000 mg for Vanillin), and the resulting richer flavor profile commands a price premium in finished products that more than covers the ingredient cost difference.
Where it is used
- Premium chocolate and chocolate confectionery; the dominant flavor enhancer in this category for richness and depth
- High-end ice cream and frozen desserts
- Premium baked goods: cakes, cookies, and pastries in higher-end retail brands
- Confectionery: gummies, hard candies, and chewy candies in premium positioning
- Dairy desserts and flavored yogurts in premium retail
- Pharmaceutical syrups, chewable tablets, and lozenges; intense flavor masking
- Tobacco flavoring in premium cigarette brands
- Cosmetic and personal-care fragrances
Technical data
| Item | Specification |
|---|---|
| Appearance | White to slightly yellow crystalline needles or powder |
| Assay (HPLC) | ≥ 99.0% |
| Melting point | 76 °C to 78 °C |
| Loss on drying | ≤ 0.5% |
| Residue on ignition | ≤ 0.05% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | Per customer specification |
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