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HS Code |
639863 |
| Cas Number | 121-32-4 |
| Molecular Formula | C9H10O3 |
| Molecular Weight | 166.18 g/mol |
| Appearance | White to slightly yellow crystalline powder |
| Odor | Stronger than vanillin, sweet vanilla-like |
| Melting Point | 76-78 °C |
| Solubility In Water | Slightly soluble |
| Solubility In Alcohol | Freely soluble |
| Boiling Point | 285 °C |
| Density | 1.18 g/cm³ |
| Purity | Typically ≥99% |
| E Number | E1518 |
| Iupac Name | 3-ethoxy-4-hydroxybenzaldehyde |
| Storage Conditions | Store in a cool, dry place |
| Stability | Stable under normal conditions |
As an accredited Ethyl Vanillin factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Ethyl Vanillin is packaged in a sealed 500g amber glass bottle, labeled with product details, hazard symbols, and handling instructions. |
| Container Loading (20′ FCL) | Container Loading (20′ FCL) for Ethyl Vanillin typically holds 12-13 metric tons, packed securely in 25kg fiber drums or cartons. |
| Shipping | Ethyl Vanillin is typically shipped in tightly sealed, moisture-proof containers to prevent contamination and degradation. It should be stored and transported in a cool, dry, well-ventilated area, away from direct sunlight and incompatible substances. Proper labeling and adherence to local regulations regarding handling and transportation of chemicals are essential. |
| Storage | Ethyl Vanillin should be stored in a tightly closed container, in a cool, dry, and well-ventilated area, away from sources of ignition and incompatible substances such as strong oxidizers. Protect it from excessive heat, moisture, and direct sunlight. Ensure the storage area is appropriately labeled and complies with safety regulations to prevent accidental exposure or contamination. |
| Shelf Life | Ethyl Vanillin typically has a shelf life of 3-5 years when stored in a cool, dry, tightly sealed container, away from light. |
Applications of Ethyl Vanillin in Industrial ManufacturingEthyl vanillin serves as a high-potency aroma and flavor compound, widely used in industrial production for food, fragrance, pharmaceuticals, and specialty chemicals. As a direct manufacturer, we provide raw material quality that conforms with international standards, supporting consistent batch reproducibility and traceable integration into downstream manufacturing processes across regulated sectors. 1. Food Flavoring FormulationsFood processers use ethyl vanillin as a high-intensity flavor additive, notably in baked goods, confectionery, dairy flavor bases, and chocolate manufacturing, where its superior vanillin-like aroma profile complements or substitutes natural vanilla at a lower dosage. Its stable flavoring properties allow precise dosage control during continuous mixing, liquid blending, or powder scattering stages, ensuring unified taste and compliance with food safety requirements. Industry compliance standards
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2. Fragrance Compounding for Fine and Functional PerfumesPerfume manufacturers utilize ethyl vanillin in fine fragrance and functional perfumery to impart creamy, sweet balsamic notes, enhancing oriental, gourmand, and floral compositions. Its stability and compatibility with solvent-based and solid fragrance production enable consistent blending results, supporting compliance with strict toxicological and allergen standards for consumer and personal care products. Industry compliance standards
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3. Pharmaceutical Excipients and Cough Syrup ManufacturingIn pharmaceutical manufacturing, ethyl vanillin functions as an excipient to mask disagreeable active ingredient flavors, boosting patient acceptability in liquid and solid oral formulations, especially pediatric syrups and flavored suspensions. Pharmaceutical-grade batches must maintain absolute purity and meet pharmacopeial monographs, with strictly controlled addition in compliance with drug regulatory authorizations and for low dosage precision. Industry compliance standards
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4. Tobacco Flavoring for Reconstituted and Shredded TobaccoIndustrial tobacco processors rely on ethyl vanillin to create consistent vanilla- and cream-type notes in reconstituted sheet and shredded tobacco as part of mainstream cigarette, cigar, and pipe tobacco production. The raw material’s stability at high processing temperatures and low volatility ensures homogenous aroma retention even after curing, blending, and moisture adjustment cycles. Industry compliance standards
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5. Odor Masking Additives in Textile and Polymer ManufacturingTextile and polymer manufacturers utilize ethyl vanillin as a functional odor masking additive, reducing residual monomer or processing odors in plastics, rubber, and certain coated technical textiles. Its high scent threshold and chemical compatibility support efficient melt blending and finish bath treatments, enhancing end-user product acceptability for consumer and industrial applications. Industry compliance standards
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6. Specialty Aroma Chemicals for E-Liquid ManufacturingProducers of e-cigarette liquids employ ethyl vanillin as a key flavoring component in vanilla, dessert, and sweet-oriented blends, valued for its purity, pronounced aroma profile, and solubility in common carrier systems. Stable under mild heating and storage conditions, it integrates smoothly with PG/VG bases and supports consistent flavor delivery in regulated e-liquid production facilities. Industry compliance standards
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Competitive Ethyl Vanillin prices that fit your budget—flexible terms and customized quotes for every order.
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Tel: +8615371019725
Email: sales7@bouling-chem.com
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Ethyl vanillin has played an important role in the flavor and fragrance industry for many years. Working daily at the factory, we see first-hand how a single compound brings complex benefits to customers across food processing, beverages, personal care, tobacco, and even pharmaceuticals. Our ethyl vanillin stands out for its higher intensity and unique character, born from years of refining every stage of the synthesis process.
Every batch we produce meets strict criteria for purity and performance, none of which happen by chance. Our technical team monitors every reaction and drying phase to keep the content above 99.5% on a dry basis. You might notice feedstock origin or trace impurities if you’ve tried ethyl vanillin from less controlled processes, which can introduce off-notes or cause solubility issues in your system.
Ethyl vanillin (model: EV-104) arrives as almost white to pale cream crystalline powder, with a powerful vanilla-like aroma touched by sweet and creamy notes. Compared to regular vanillin, ethyl vanillin pushes out a sweeter, deeper scent and resists fading when exposed to heat or light. The melting point clocks in at 76-78°C, moisture content stays tightly below 0.5%, and we screen for heavy metals, residual solvents, and other contaminants. Each kilogram leaves our plant with a precise mass and a printed COA so you can skip the guesswork, even at large mixing scales.
Ethyl vanillin production relies on a carbonylation route linking guaiacol through an ethylation process before introducing the vanillin aldehyde structure. In our experience, careful pH monitoring and solvent selection at the key condensation step steer clear of byproducts that can dull the final note or interfere with solubility in finished goods. Filter systems trap any trace solids or color bodies, avoiding haze and sediment in your applications. Every year, we run improvement cycles to increase yield and lower the energy needed per ton produced, keeping core chemistry sound without cutting corners.
Years ago, some global manufacturers ran small-batch ethyl vanillin units, but those struggled with lot-to-lot variation, visible in everything from crystal size to odor sharpness. We scaled up with closed reactors and automated agitation, holding precise temperature and pressure profiles. Agglomeration risk is kept in check through continuous drying and sieving. End users rarely see the upstream challenges, but anyone formulating for wide-scale production can detect when the quality drifts—even by a percent. We answer every call about clumping, color, or dissolution rates because small technical slips show up fast on factory lines.
Vanilla remains the world’s favorite flavor, but natural vanilla bean supplies run tight and costs keep climbing. Ethyl vanillin offers a more pungent note than vanillin, almost three times as strong by weight. Bakeries, confectioners, and beverage brands reach for this compound when they want a vanilla profile that holds up after baking or pasteurization. Thanks to better heat stability and slower volatilization, our product outlasts most natural alternatives. Whether your team works with chocolate, biscuits, dairy, or sauces, a gram of ethyl vanillin substitutes roughly three grams of vanillin. Taste panels in our applications center report that ethyl vanillin brings out deeper, almost caramelized sweetness without the sharp top notes vanilla sometimes gives beverages.
Flavor houses know ethyl vanillin excels not only as a primary vanilla replacer but also as a rounding note. It bridges gaps with fruit, nut, coffee, and spice profiles and builds a fuller, lingering taste experience. Perfume factories, both for toiletries and household categories, tap into ethyl vanillin to build rich, comforting base notes at fractions of a percent in their concentrate phase. Soap, candle, and air freshener lines get a familiar warmth with minimal bitterness or sourness, because foul side-products have been chased out at every stage.
People sometimes ask us why ethyl vanillin, if it smells stronger, hasn’t fully replaced vanillin. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is still more closely related in structure and taste to the vanilla bean’s own flavor profile, fitting seamlessly into ice cream, custard, and other delicate items. Ethyl vanillin adds an extra ethoxy group on the benzene ring, giving it both sweeter note and greater intensity but also a touch of diffusive, less woody detail.
Our bakery clients notice that ethyl vanillin can mask undesirable staling notes under storage—something that regular vanillin doesn’t always accomplish. On the flip side, for high-purity chocolate, pure vanillin brings truer authenticity that specialty confectioners insist on, so the choice depends on the application. Both compounds are safe and authorized for use as food flavorings, but differences in solubility (especially in high-fat or low-water formulations) can matter. Ethyl vanillin dissolves best in ethanol, propylene glycol, and certain emulsifiers; it also works in fat, glycerol, and when powdered over soft solids. Our QC department provides full solubility charts on request, drawn from both trials and real plant issue logs.
Price-wise, ethyl vanillin often costs a bit more than vanillin, reflecting its longer synthesis pathway and higher flavoring power. Yet the dose required drops proportionally. For cost-conscious end users, this means that the per-use cost is quite similar for standard flavoring targets. Occasional supply chain spikes for guaiacol or ethylating agents can ripple into global pricing—but by securing contracts on raw materials and holding back excess stock, we’ve kept output stable and prices competitive for years running.
Few ingredients cross departmental lines like ethyl vanillin. Food technologists look for flavor stretch and stability. Fragrance developers want a deep, lasting base that will survive soap making or candle casting. Tobacco formulators praise the soft, lingering sweetness that rounds out harsh notes with minimal aftertaste. Drug formulating chemists, especially for syrup and chewable tablets, use ethyl vanillin because of low toxicity and trust in its regulatory status. Even animal feed manufacturers experiment with ethyl vanillin to boost palatability.
One of the longest-running projects at our plant involved customizing ethyl vanillin particle size for a major beverage client. Fine powder boosts speed of dispersion in high-protein shakes, while slightly larger particles avoid clumping in bakery mixes. Our technical liaisons step in when standard sizes don’t quite fit. Whether the batch calls for 25 kg bags or big bulk shipments, we keep an eye on storage temperature, moisture pickup, and shelf life. Vacuum-packing and double-lining bags prevent “caking,” even in humid port cities. These efforts stem not from theoretical specs, but from real complaints and trials on our partners’ production floors.
Our policy requires a pre-shipment sample to be run through your system—never just a paper spec sheet. Unexpected shifts in flavor release or solubility almost always trace back to surface area variation or unseen trace impurity. An example comes from a partner’s soft drink formulation that suddenly turned cloudy. The culprit, after weeks of joint analysis, proved to be minute traces of intermediate aldehyde, well below regulatory maximums but enough for a cloudy finish in low-alcohol beverages. Fixing upstream drying and polishing phases solved the problem for good.
All the ethyl vanillin out of our plant holds food grade certifications and meets current main-line pharmacopeia standards, including FAO/WHO, FCC, and most regional authorities. Our internal lab receives regular proficiency testing from third parties and keeps measurement methods traceable to national standards. Managing batch records, testing logs, and COAs feels redundant at times, but the discipline pays off during audits or unexpected customer queries.
Ecological responsibility extends further upstream than many think. We’ve transitioned to using greener solvents and heat cycling, shifting from fossil-based steam to hybrid and waste-heat recovery in much of our reaction process. Water discharge limits get stricter each year; by capturing wash-downs and distillate streams, we recirculate over 80% of our water use back into the loop, verified by local environmental authorities during site visits. We source our major raw materials from verified supply chains—no corners cut for price fluctuation.
Disposal and worker safety get just as much attention. Our lines run sealed reactors and vented hoods on dosing and mixing stations. Ethyl vanillin dust can trigger respiratory discomfort, so all transfer stages include local extraction and regular personal monitoring. Warehouse and transport partners must comply with temperature, stacking, and labeling protocols. We regularly invite workshops and audits from both clients and independent agencies; mixing teams know how to spot contamination or mishandling on sight after years of practice.
Every manufacturer claims reliability, but it’s not a guarantee until proven over hundreds of runs. Weather swings, raw material shortages, or shipment delays inevitably hit at least once a season. We’ve built out extra warehouse space for cushion inventory and trained dispatch teams to redirect urgent stock when needed. For customers large and small, our real-time tracking lets planners schedule downstream production with confidence. Overnight shipments to bakeries, confectioners, and even seasonal brewers have kept deadlines safe, saving costly downtime or reformulation headaches.
Still, the path isn’t trouble-free. Rising global demand for flavor and fragrance compounds, combined with energy costs, presses our sourcing and production. Simple purity isn’t enough: clients want lifecycle transparency, traceability, and eco-credentials on all fronts. We are expanding our lifecycle analysis work, publishing emissions data and working closely with downstream partners to cut carbon at every stage. Modern formulations also need new data on flavor release in plant-based foods, alcohol alternatives, and specialty wellness markets. Our technical liaison team spends as much time helping R&D groups interpret taste panel data as routine QC.
Another persistent challenge is recycling or switching packaging to compostable or reusable formats. Despite great advances in flavor and chemical safety, secondary packaging often lags. We run pilots with new liners and bagging—and share progress with clients. Customer feedback steers our improvements, whether it’s a call for faster sampling windows or clearer allergen documentation.
We see every order as a chance to understand what you need from ethyl vanillin—not just as a raw material, but as a contributor to your brand and consumer experience. We visit client plants, watch mixing lines run, and test how flavor and color hold up in real processing conditions. Our technical team works side-by-side with your formulation and quality leads, investigating any deviation—even if you only detect a minor change in aroma shelf life or mixing behavior.
Some of the best technical improvements have come directly from client feedback or surprise failures. In one case, an international biscuit brand flagged slow dissolution in cold water slurries, risking uneven flavor distribution at big batch volumes. After plant visits and test runs, we tweaked particle surface treatment and optimized bulk density, slicing mixing times by 30 percent and removing false rejection rates. These lessons carry forward into every product line we serve.
Transparency and reliability set apart good ingredients from great ones. Every COA, MSDS, and shipment batch ties back to our systems, with spare samples held for up to a year. This process isn’t about covering our bases—it's a way to trace, troubleshoot, and improve with honesty when surprises arrive. Whether your benchmark is purity, intensity, sustainability, or processing innovation, we keep those values front and center.
Ethyl vanillin carries decades of history as a high-impact, affordable alternative to natural vanilla and helps brands maintain distinctive aromas in food, beverage, fragrance, and personal care. While commodity traders talk about output and price swings, manufacturers like us focus on day-to-day details: how batches run, how storage goals change, what clients need for new launches or regulatory shifts. We know from years of client partnerships and technical troubleshooting that the right ethyl vanillin—clean, stable, and tested—saves time, money, and customer confidence.
If your project requires a lasting, bold vanilla identity or a component that survives tough processing, ethyl vanillin deserves a careful look. Our manufacturing and R&D teams back each shipment with proven records and open channels. Product innovation grows with transparent supply, frequent feedback, and the shared goal of delivering dependable flavor and aroma to millions of consumers worldwide.
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