Chemical Properties

White to slightly yellow needle-like crystals or crystalline powder with a strong vanilla bean aroma. Melting point 77-78°C, boiling point 285°C, 149-150°C (1.73 kPa). Soluble in ethanol, glycerol, propylene glycol, chloroform, and alkaline solutions; slightly soluble in water (1.3% at 50°C), aqueous solution is acidic. Oral LD50 in rats: 1.59-2.0 g/kg, MNL 1000 mg/kg, ADI 0-3 mg/kg (FAO/WHO, 1994).

Uses

Ethyl vanillin is a food flavor permitted by China's "Hygienic Standard for Uses of Food Additives". Its aroma intensity is 3-4 times that of vanillin. It is mainly used to formulate vanilla-type food flavors, soft drinks, ice cream, chocolate, tobacco, and alcoholic beverages. Usage levels: 250 mg/kg in chocolate; 110 mg/kg in chewing gum; 100 mg/kg in alcoholic beverages; 74 mg/kg in puddings; 65 mg/kg in candies; 63 mg/kg in baked goods; 47 mg/kg in cold beverages; 20 mg/kg in soft drinks.

Uses

Widely used in food, chocolate, ice cream, beverages, and daily cosmetics to enhance and fix fragrance.