| ≥1 piece |
OriginVanillin is the main component of the flavour of the vanilla pod, the capsule of Vanilla planifolia. Vanillin is also produced in a microbiological way from rice bran that is high in ferulic acid. By chemical synthesis nature-identic Vanillin is obtained.
DescriptionVanillin is a colourless to white powder, which smells and tastes strongly after vanilla. It is photo-sensitive, little soluble in cold water, easily soluble in alcohol and ether.
ComponentsMin. 97.0 % C8H8O3 (calculated on dry matter)
PackagingCarton boxes of 25 kg net each
ApplicationVanillin can be used as a substitute of natural vanilla, as a flavour in chocolate, sweets, liqueur, baked goods and similar products as well as for the production of vanilla sugar. Furthermore it can be used in the perfume production and as taste improver for pharmaceutical products.