Flavour Systems
99% vanillin for bakery, confectionery and beverages.
Natural Vanillin Powder
- Product Name
- Natural Vanillin Powder
- Botanical Name
- Ferulic acid / clove-derived eugenol
- Specification
- ≥99.0%
- Appearance
- White to pale yellow crystalline powder
- Test Method
- HPLC
- MOQ
- 1kg
- Shelf Life
- 2 years
Product Description
Natural vanillin is the single aroma molecule of vanilla, at about 99%, produced by a natural process such as ferulic-acid fermentation rather than by ethyl-vanillin synthesis.
It is used where a clean vanilla note is needed without a bean extract’s colour and cost. “Natural” depends on the process and on the labelling law; a COA that only says 99% vanillin does not prove the process.
When buying, ask for the origin process in writing, plus assay and residual solvents.
Specification
| Product Name | Natural Vanillin Powder | Botanical Name | Ferulic acid / clove-derived eugenol |
|---|---|---|---|
| Specification | ≥99.0% | Appearance | White to pale yellow crystalline powder |
| Test Method | HPLC | MOQ | 1kg |
| Shelf Life | 2 years | Ingredient | Vanillin (4-hydroxy-3-methoxybenzaldehyde) |
| Natural source routes | Ferulic acid; clove-derived eugenol | Grade | Food grade |
| COA | Available | Certificate | ISO 22000, FDA, BRC, IFS, SGS, Kosher, Halal, Organic (EU), USDA, HACCP, ISO 9001 |
| Quality | Non-GMO, Non-irradiation, Allergen Free, BSE/TSE Free | Sample | 10-50 g sample for evaluation |
| OEM Service | Private labeling, customized packaging, capsules and tablets | Packaging | 1-5 kg / 25 kg (aluminum foil bag / fiber drum) |
Applications
Dairy Flavour
A defined dose. Bean extract is a different, browner ingredient.
Prove the Process
Natural status is the fermentation or botanical route, not the HPLC peak alone.
Bakery and Confectionery
A clean vanilla note without the colour of a bean extract.
Beverages
Dose by assay. Natural status still depends on the process file, not the peak.
FAQ
Is natural vanillin the same ingredient as ethyl vanillin?
No. Different molecule, different potency, different label.
Is this the same product as vanilla extract?
No. Extract is a multicomponent tincture. This is purified vanillin.
What document proves the vanillin is natural?
The process statement and the paperwork, not the 99% assay.
What assay should we expect?
About 99% vanillin.
What makes it natural rather than ethyl vanillin?
The molecule is vanillin, and the process is a natural route such as ferulic-acid fermentation. Ethyl vanillin is a different, synthetic molecule.
