Vanillin is a fine powder used as a flavoring agent and aroma component to provide sweet, pure and rich creamy notes of vanilla.

Main applications of Vanillin

Used mainly in food, animal fats, personal care, cosmetics, fine chemicals, pharmaceuctical products and fragrance.

- Flavoring in Chocolate
- Confectionary
- Bakery
- Dairy
- Ice Cream
- Beverages
- Flavored Sugar

Animal Feed

Flavoring & Nutritional ingredient.


Odor masking in perfumes.

Personal Care, Cosmetics & Fine Chemicals

Used as chemical intermediate.


As masking agent.

Specification of Vanillin


Vanillin FCC

Chemical formula

Formula: C8H8O3
Molecular weight: 152.15

Identification numbers

FEMA number: 3107
CAS number: 121-33-5

Functional class

Flavouring Agent


FCC: Food Chemical Codex.
CFSL: Camlin Fine Sciences Ltd.

Physical properties

Description: A fine white to slightly yellow crystals, usually needles. (Method: FCC)
Odour: Odour and taste of Vanilla. (Method: FCC)
Solubility: Soluble in alcohol, chloroform, ether; 1gm of vanillin soluble in 100ml water at 25°C, in 20ml glycerine, and in 20ml water at 80°C. (Method: FCC)
Melting Range: Between 81°C to 83°C. (Method: FCC)
IR Absorbtion: The spectrum of the sample exhibits maxima at the same wavelength as those in the spectrum of RS. (Method: FCC)


Assay (GC): Minimum 99% of C8H8O3 (Method: FCC)
Residue on ignition: Maximum 0.05% (use 10g) (Method: FCC)
Loss on drying: Maximum 0.5% (Method: FCC)
Heavy Metals (as Pb): Maximum 10 ppm (Method: FCC)
Arsenic: Maximum 3 ppm (Method: FCC)


FCC, JECFA and EU: Vanillin conforms with FCC, JECFA and EU specifications.
Genetically Modified Organisms: Vanillin is not produced from ingredients or processing aids derived by genetic modification. Vanillin does not contain any genetically modified organisms.
BSE/TSE: No animal derived ingredients whatsoever are used in the production of Vanillin. Further there is no animal derived ingredient used in the facility where Vanillin is produced.
ISO CERTIFICATION: Vanillin is ISO 9001:2008 and ISO 22000:2005 Certified.
KOSHER: Vanillin is Kosher & Pareve and can be used in Kosher food industry, pharmaceuticals & other Kosher products.
HALAL: Vanillin is Halal certified.

Storage - Stability

STORAGE: Store in cool dry place away from moisture, oxidizing agents and alkaline atmosphere. Keep container closed when not in use.

SHELF LIFE: 2 years from the date of manufacture, when properly stored in sealed original container in cool dry place.

Format and presentation


25 kg packed in LDPE bags inside fibre drums.
25 kg packed in LDPE bags inside 7ply corrugated box.


The label includes product name, batch number, gross weight, net weight, manufacturer name, manufacturing date and expiration date.

Documents of Vanillin

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