Ethyl vanillin Chemical Properties:  

Melting point:  76 °C

Boiling point:  285°C

Density:  1.1097 (rough estimate)

vapor pressure:  <0.01 mm Hg ( 25 °C)

FEMA:  2464 | ETHYL VANILLIN

refractive index:  1.4500 (estimate)

Fp:  127°C

Storage temp.:  Store below +30°C.

solubility:  2.82g/l

pka:  7.91±0.18(Predicted)

Form:  Fine Crystalline Powder

Color:  White to off-white

Water Solubility:  slightly soluble

HS Code:  29124200

Chemical Properties:  WHITE TO OFF-WHITE FINE CRYSTALLINE POWDER

Chemical Properties:  White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.

Chemical Properties:  Its odor resembles that of vanillin but is approximately three times as strong. Ethylvanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.

Chemical Properties:  Ethyl vanillin has an intense vanilla odor and sweet taste. The flavoring power is two to four times stronger than vanillin. Ethyl vanillin has been used in food since the 1930s; it enhances fruity and chocolate odor impression. Its addition is self-limiting, as too high a level may impart an unpleasant flavor in the product; the product is not stable. In contact with iron or alkali, it exhibits a red color and loses its flavoring power.

Uses:  Ethyl Vanillin is a flavoring agent that is a synthetic vanilla flavor with approximately three and one-half times the flavoring power of vanillin. it has a solubility of 1 g in 100 ml of water at 50°c. it is used in ice cream, beverages, and baked goods.

Uses:  In flavoring and perfumery.

Definition:  A member of the class of benzaldehydes that is vanillin in which the methoxy group is replaced by an ethoxy group.

General Description:  Colorless crystals. More intense vanilla odor and taste than vanillin.

Pharmaceutical Applications:  Ethyl vanillin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery.

  Ethyl vanillin possesses a flavor and odor approximately three times as intense as vanillin; hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs. However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the ethyl vanillin flavor.

Storage:  Store in a well-closed container, protected from light, in a cool, dry place. See Vanillin for further information.

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