Food Grade Ethyl Vanillin White Powder - High-Purity Flavoring Agent for Food Applications

Introduction to Ethyl Vanillin

Ethyl Vanillin (3-Ethoxy-4-hydroxybenzaldehyde) is a premium synthetic flavor compound that delivers a 3-4 times stronger vanilla-like aroma compared to standard vanillin. Our food-grade white powder offers manufacturers an intense, cost-effective flavoring solution with superior stability and solubility characteristics. As consumer demand for rich, authentic vanilla profiles grows, ethyl vanillin has become essential for creating premium-tasting baked goods, chocolates, beverages, and dairy products without the price volatility of natural vanilla extracts.

Key Product Specifications

• Purity: ≥99% ethyl vanillin content

• Appearance: Fine white crystalline powder

• Aroma: Powerful, sweet vanilla with creamy undertones

• Melting Point: 76–78°C (169–172°F)

• Solubility:

  • Water: ~1g/L (better than vanillin)

  • Ethanol: 500g/L at 20°C

  • Propylene glycol: 250g/L

• Flavor Threshold: 5–10 ppm (more potent than vanillin)

• Certifications: FCC Grade, Kosher, Halal, EU (E637) compliant

Flavor Science & Sensory Advantages

Ethyl vanillin’s molecular structure enhances its sensory impact:

• Primary Notes: Intense vanilla, caramelized sugar

• Secondary Notes: Creamy, milky, slightly woody

• Flavor Potency: 2.5–4x stronger than vanillin at equal concentrations

• Synergistic Effects:

  • Amplifies sweetness perception (allows sugar reduction)

  • Masks bitter off-notes in chocolate & coffee

Compared to Vanillin:

• More soluble in cold water

• Longer-lasting aftertaste

• Better heat stability in baking

Food Industry Applications

1. Premium Baked Goods

• Artisan Breads: 0.005–0.02% of flour weight

• French Pastries: Enhances butter notes (0.01–0.03%)

• Cookies/Crackers: Survives high-temperature baking

2. Chocolate & Confectionery

• Dark Chocolate: Balances bitterness (0.02–0.05%)

• Caramels: Intensifies buttery notes

• White Chocolate: Primary vanilla flavor source

3. Dairy & Ice Cream

• Premium Vanilla Ice Cream: 50–150 ppm

• Yogurts: Stable through fermentation

• Whipped Cream: Holds aroma during aeration

4. Beverages

• Alcoholic Drinks: Rum, cream liqueurs (0.1–0.3g/L)

• Milkshakes/Smoothies: Survives acidic environments

• Coffee Creamers: Heat-stable in UHT processing

Technical Benefits for Manufacturers

1. Enhanced Processing Performance

• Thermal Stability: Maintains flavor at baking temps up to 160°C (320°F)

• pH Tolerance: Effective from pH 2.5–8.0

• Freeze-Thaw Stable: No flavor loss in frozen desserts

2. Economic Advantages

• 80% cost savings vs. natural vanilla

• 30% less required vs. standard vanillin

• Reduced batch adjustment needs

3. Formulation Flexibility

• Compatible with spray drying/encapsulation

• Blends with vanilla extract for layered profiles

• Alcohol-free applications possible

Quality & Regulatory Compliance

Global Approvals:

• FDA: 21CFR172.515 (≤220ppm in foods)

• EU: E637 (Quantum Satis)

• China: GB 1886.102-2016

Safety Profile:

• Non-allergenic

• No genotoxicity concerns

• Rapid metabolism/excretion

Quality Assurance:

• Batch-tested via HPLC

• Heavy metals

• Microbial limits per FCC

Usage Guidelines

Recommended Dosages:

• Baked Goods: 0.005–0.03%

• Chocolates: 0.01–0.04%

• Dairy: 0.002–0.015%

• Beverages: 0.0005–0.002%

Application Methods:

1. Dry Blending: With flour/sugar in baking

2. Alcohol Solution: For liquid products

3. Fat-Based Dispersion: For chocolate tempering

Storage:

• 3-year shelf life in airtight containers

• Protect from light/humidity

• Ambient temperature preferred

Why Choose Our Food-Grade Ethyl Vanillin?

1. Flavor Performance

• Lab-verified purity (≥99%)

• Optimized crystal size for even distribution

• Consistent sensory impact

2. Technical Support

• Flavor profile customization

• Regulatory documentation packages

• Stability testing available

3. Supply Chain Benefits

• Global stock positions

• Flexible packaging (1–25kg)

• Kosher/Halal certification

Market Trends & Innovations

• Clean-Label Solutions: Natural-identical status in some regions

• Sugar Reduction: Enhances sweetness perception

• Plant-Based Dairy: Masks legume off-notes

Sustainability:

• Biodegradable

• Synthetic production reduces agricultural impact

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