Vanillin

Vanillin, chemically named 3-methoxy-4-hydroxybenzaldehyde. Originally, it is an organic compound extracted from vanilla beans. Now, most of them are synthetic. It is a white to yellowish crystalline or crystalline powder. The aroma is stable and not easy to volatilize at high temperatures. It is easy to oxidize in the air and change color easily in the case of alkaline substances.

Vanillin is widely used in cosmetics, tobacco, pastry, confectionery, and baked food industries, and is one of the largest synthetic spices in the world. Vanillin has been industrially produced for more than 100 years. Vanillin can also be used as plant growth promoters, fungicides, lubricating oil defoamers, etc., as well as important intermediates for synthetic drugs and other spices. In addition, it can also be used as a polishing agent in the electroplating industry, ripening agent in agriculture, deodorant in rubber products, anti-hardening agent in plastic products, and pharmaceutical intermediates.