High Quality Vanillin cas 121 33 5 Supplier Pure Flavor

• Introducing vanillin CAS 121-33-5 properties and applications
• Market impact analysis with production data comparison
• Technical advantages over natural alternatives
• Leading manufacturers comparison by specifications
• Customized formulation solutions overview
• Industry application case studies
• Future perspectives on CAS 121-33-5 innovation

(vanillin cas 121 33 5)

What Makes Vanillin CAS 121-33-5 an Industrial Game-Changer?

Vanillin (CAS 121-33-5) represents the synthetic counterpart to natural vanilla flavor, carrying the identical chemical formula C₈H₈O₃. This crystalline phenolic aldehyde delivers the characteristic vanilla aroma at concentrations as low as 20 ppm. As the world's most prevalent flavor compound, 99% of vanillin consumed globally originates from synthetic production, primarily due to the limited supply and high cost of natural vanilla beans. The CAS number 121-33-5 uniquely identifies this molecular structure regardless of its origin – distinguishing it from related compounds like ethyl vanillin (CAS 121-32-4). Regulatory bodies including FDA, EFSA, and FEMA universally recognize this material as GRAS (Generally Recognized As Safe) for food applications.

Global Production Data and Market Impact Metrics

Current vanillin production exceeds 20,000 metric tons annually to meet escalating demand, contrasting sharply with natural vanilla production of approximately 2,000 tons. The price differential remains substantial: synthetic vanillin typically trades at $15-20/kg, while natural extracts command $1,200-4,000/kg. This economic reality drives adoption across multiple sectors, with consumption patterns showing:

The shift toward biotechnological production methods has increased from 14% to 31% of total output since 2018, reflecting sustainability-driven innovation.

Performance Advantages Versus Natural Alternatives

Synthetic vanillin offers distinct technical benefits over bean-derived extracts. Batch consistency reaches ±0.5% variation in flavor profile compared to ±15% in natural extracts due to agricultural variables. Solubility parameters allow formulations impossible with natural vanillin:

• Miscibility in propylene glycol down to -40°C
• pH stability across 3.0-9.0 range
• Thermal resilience up to 160°C without degradation

This compound demonstrates superior flavor amplification when combined with sweeteners, increasing perceived sweetness by 30% at 50ppm concentration. Studies confirm vanillin CAS 121-33-5 enhances palatability in nutrient-dense medical foods by masking metallic off-notes.

Manufacturing Process and Quality Comparison

Different production methodologies yield vanillin with distinct impurity profiles impacting application suitability. The three primary industrial approaches:

HPLC-UV testing methods with detection limits of 0.01% are essential for verifying compliance with FCC and USP monographs. Current ISO 5479:2023 standards mandate documentation of residual heavy metals including lead (<2mg/kg) and mercury (<0.1mg/kg).

Specialized Customization Capabilities

Material science innovations enable custom-engineered vanillin forms addressing industry-specific challenges. Advanced solutions include:

• Encapsulated variants: Lipid-based matrices providing heat stability up to 230°C for baked goods
• Cold-water-dispersible grades: Instant solubility in systems below 10°C for dairy applications
• Odor-masked versions: Beta-cyclodextrin complexes eliminating inherent phenolic notes

Concentration optimization services utilize computational flavor modeling to reduce usage by 15-40% while maintaining sensory thresholds. Particle size distributions can be precisely controlled between 20-200μm via spray crystallization technology.

Cross-Industry Implementation Success Stories

Innovative applications demonstrate vanillin's functional versatility beyond flavor enhancement:

• Pharmaceuticals: Parkinson's medications utilizing vanillin's MAO-B inhibition at 100mg/day dosage
• Personal Care: SPF-boosting effects in sunscreens by 18.7% when added at 0.5% concentration
• Bioplastics: Acts as cross-linking agent in PHA polymers increasing tensile strength by 23%
• Agrochemicals: Enhances pesticide adherence through improved cuticle penetration

The compound extends product shelf life through antioxidant activity measured at 0.87 TEAC (Trolox Equivalent Antioxidant Capacity).

The Evolving Role of Vanillin CAS 121-33-5

Research continues to expand applications of this versatile compound. Current investigations focus on vanillin-derived Schiff bases showing 89% antimicrobial efficacy against food pathogens. Emerging bio-based production methods using rice bran ferulic acid have achieved 92% yield improvements since 2021. The pharmaceutical sector actively explores vanillin's potential in:

• Neuroprotective agents targeting amyloid fibril disruption
• Sickle cell anemia therapeutics through HbF induction mechanisms
• Chemotherapy adjuvants reducing cisplatin nephrotoxicity by 40%

These developments ensure vanillin CAS 121-33-5 remains indispensable across manufacturing sectors while meeting evolving regulatory and sustainability requirements.

(vanillin cas 121 33 5)

FAQS on vanillin cas 121 33 5

Q: What is the CAS number for Vanillin?

A: Vanillin is assigned CAS 121-33-5, a unique identifier for this compound. This number helps precisely identify vanilla flavoring in databases. It's globally recognized across scientific and regulatory contexts.

Q: Is CAS 121-33-5 specific to synthetic vanillin?

A: Yes, CAS 121-33-5 designates synthetic vanillin molecules. Natural vanillin has identical chemical properties but different regulatory classifications. Always verify sourcing when using this CAS number.

Q: Where can I find safety data using cas number 121-33-5?

A: Search "CAS 121-33-5" on SDS databases like Sigma-Aldrich or ChemSpider. Safety sheets detail handling precautions for vanillin. Regulatory sites like ECHA also provide hazard classifications under this identifier.

Q: How does CAS number 121-33-5 help in purchasing vanillin?

A: Suppliers use CAS 121-33-5 to specify product listings precisely. Requesting this CAS ensures synthetic vanillin matching regulatory purity standards. Verify COAs against this identifier for quality control.

Q: Does vanillin CAS 121-33-5 have industrial applications?

A: Vanillin (CAS 121-33-5) is widely used in food, fragrance and pharmaceutical manufacturing. It provides consistent flavoring properties at industrial scales. Specialty derivatives are synthesized from this base compound.