CAS 121-33-5
Vanillin
Vanillin is the main flavour compound of vanilla, used in chocolate, bakery, ice cream, beverages, pharmaceuticals and fragrances, in food and perfumery grades.
Vanillin gives vanilla its characteristic sweet, creamy aroma. Natural vanilla pods contain only about 2% vanillin, so most vanillin used worldwide is produced from guaiacol or lignin. It is one of the most widely used flavour ingredients in the food industry.
Ethyl vanillin (CAS 121-32-4), a related molecule, is two to four times stronger and is often used alongside vanillin. Vanillin is also used to mask bitterness in pharmaceuticals, in gourmand fragrances and as a palatant in animal feed. It yellows on exposure to light and air.
- CAS number
- 121-33-5
- Grades / forms
- Food & perfumery grade
- Industries
- Flavour & Fragrance
Enquire
Get a price for Vanillin
Send quantity, grade and destination port. Pricing, lead time and documentation come back within one business day.
Request a quotation- Certificate of Analysis with every batch
- MSDS in destination format
- Toll manufacturing to your specification
- Private label packing available
Typical applications
- Chocolate and confectionery
- Bakery products and biscuits
- Ice cream and dairy
- Beverages
- Flavour masking in pharmaceuticals
- Gourmand fragrances
Packing options
- 25 kg cartons or fibre drums with PE liners
Storage & handling
Keep tightly closed in a cool, dry place protected from light, which causes yellowing.
Documentation
Certificate of Analysis, MSDS, Certificate of Origin, dangerous goods declaration where applicable, and third-party pre-shipment inspection on request.
Typical specification
- Assay
- ≥ 99%
- Melting point
- 81–83 °C
- Loss on drying
- ≤ 0.5%
- Form
- White to slightly yellow crystalline powder
Typical values for reference. The exact specification is agreed before the order and confirmed on the Certificate of Analysis for each batch.
Vanillin — frequently asked
Ethyl vanillin is a related molecule about two to four times stronger than vanillin, with a slightly different, creamier note. Many flavours combine both.
Vanillin is supplied as a synthetic material. Natural vanillin, made from sources such as ferulic acid and permitted as natural under some regulations, can be offered on request.
Vanillin slowly oxidises and discolours on exposure to light and air. Keeping it tightly sealed, cool and dark preserves its colour and quality.
Yes. Chemtrade manufactures and exports Vanillin (CAS 121-33-5) from Surat, Gujarat, India to more than 55 countries, for customers in Flavour & Fragrance. Send your grade, quantity and destination port for a quotation within one business day.
Every shipment of Vanillin from Chemtrade includes a batch-specific Certificate of Analysis (COA) and Material Safety Data Sheet (MSDS). Certificate of Origin, third-party pre-shipment inspection and destination-specific regulatory documentation are arranged on request.
Get in touch
Send us your spec,
we'll run the batch.
Send your formulation or product name, target volume and destination port. You get pricing, lead time and documentation back within one business day — under NDA if you prefer.
Mon – Sat, 9:00 – 18:30 IST · Surat, India & Buenos Aires, Argentina