Natural Vanillin (4-Hydroxy-3-methoxybenzaldehyde)

Natural vanillin is 4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla, typically produced by bioconversion of natural precursors such as ferulic acid. It is supplied as a high-purity flavor and fragrance ingredient for formulations that call for a natural vanillin profile rather than petrochemical synthetic vanillin.

Industry Applications

Food and beverage flavoring (dairy, ice cream, chocolate, bakery, confectionery, and beverages), fragrance and personal care, taste masking in pharmaceuticals and feed, and fine-chemical intermediates. Assay and regulatory labeling are confirmed at inquiry.

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