Ireland

Ethyl Vanillin

As a flavouring agent, ethyl vanillin due to its fragrance potential is used in the production of chocolate. It is used in the food and beverage industry as a flavouring agent, specifically for the flavouring of foods, chocolates, ice creams, and beverages.

Synonyms
3-ethoxy-4-hydroxybenzaldehyde, Ethyl Vanillin
Chemical Formula
C9H10O3
CAS Number
121-32-4

Characteristics

Molar Weight
166.17 g/mol
Melting Point
76-78 °C
Boiling Point
295.1 °C
Flash Point
127 °C
Density
0.636 - 0.640 g/cc
Forms
Powder, White, Yellow, Crystalline

Uses and Applications

Key applications

  • Fragrances
  • Flavouring agent
  • Confectionery
  • Pharmaceuticals
  • Beverage
  • Personal care
  • Beauty products

Ethyl vanillin

Ethyl vanillin is a synthetic flavouring substance that is very similar to vanilla flavouring, but is characterised by ist stronger flavour intensity. The organic chemical compound belongs ot he aromatics group. Ethyl vanillin is produced exclusively synthetically; it does not occur naturally. It is mainly used as a flavouring agent in the food and beverage industry.

Properties of ethyl vanillin

Ethyl vanillin is a white to light yellow crystalline solid with a sweet-creamy, floral odour. The substance is hardly soluble in water, but is soluble in ethanol and ether. Synthetic ethyl vanillin differs from natural vanillin in that the methyl group is replaced by an ethyl group.
Ethyl vanillin is produced by chemical synthesis - similar to the production of vanillin. Various chemical compounds are used as starting materials, often guaiacol (2-methoxyphenol) or catechol. Through ethoxylation, an ethoxy residue is bound to the aromatic ring system. This is followed by oxidation of the side chain on the benzene ring. This reaction leads to the formation of the aldehyde group (-CHO) in the molecular structure, which is considered characteristic of ethyl vanillin. Oxidation takes place by air oxidation or by the use of specific oxidising agents. Finally, the product is purified by distillation or crystallisation to obtain pure ethyl vanillin.
Closeup of organic, non-dairy, nut free, vegan ice cream held by a young woman. Made with coconut and sweet potato. Vanilla chocolate swirl and fennel licorice flavours, with 2 wooden spoons.

Ethyl vanillin in the food industry

Ethyl vanillin replaces expensive vanillin in the food industry as an artificial flavouring. It is chemically closely related to vanillin and is not only cheaper, but also offers a stronger, sweeter and longer-lasting vanilla flavour. It is also more heat-resistant and longer-lasting than natural vanillin. Ethyl vanillin may be used in foodstuffs without any maximum quantity restrictions.
As a flavouring additive, it is mainly used in vanilla ice cream as well as confectionery and baked goods such as biscuits, cakes, chocolate and pralines. It is also used to improve the taste of milkshakes, puddings and yoghurt, as well as in soft drinks and flavoured drinks. In sweets and chewing gum, ethyl vanillin enhances the sweet taste and flavour.

Ethyl vanillin in the cosmetics industry

In the cosmetics industry, ethyl vanillin is mainly used as a fragrance. It is used, for example, as a base note in perfumes. It also serves as a fixative that stabilises and binds more volatile fragrances.
In addition to perfume, ethyl vanillin is used in deodorants, creams and lotions, lip care and make-up products as well as soaps, shower gels and bath additives.

Ethyl vanillin in the pharmaceutical industry

In the pharmaceutical industry, ethyl vanillin is primarily used as a flavouring and fragrance to mask unpleasant tastes and odours of active ingredients. This makes the application more pleasant for patients - especially children. It also increases compliance.
Vitamin preparations and food supplements also contain ethyl vanillin as a flavouring agent.