|
HS Code |
990839 |
| Cas Number | 151-05-3 |
| Molecular Formula | C9H10O3 |
| Molecular Weight | 166.18 g/mol |
| Appearance | White to pale yellow crystalline powder |
| Melting Point | 76-78 °C |
| Boiling Point | 285 °C |
| Solubility In Water | Slightly soluble |
| Odor | Strong vanilla odor |
| Purity | ≥99% |
| Flash Point | 163 °C |
| Density | 1.17 g/cm³ |
| Refractive Index | 1.5750 |
| Synonyms | 2-Ethoxy-3-methoxybenzaldehyde |
As an accredited o-Ethyl Vanillin factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | A 100g amber glass bottle with a secure screw cap, labeled "o-Ethyl Vanillin" with hazard warnings and batch details. |
| Container Loading (20′ FCL) | Container Loading (20′ FCL) for o-Ethyl Vanillin: 8,000 kg packed in 25 kg fiber drums, securely palletized for safe transport. |
| Shipping | o-Ethyl Vanillin is shipped in tightly sealed containers to protect it from moisture and contamination. It is typically packed in fiber drums or plastic containers and labeled according to chemical safety regulations. During shipping, it should be kept in a cool, dry place, away from incompatible substances and direct sunlight. |
| Storage | o-Ethyl Vanillin should be stored in a cool, dry, and well-ventilated area away from direct sunlight, heat sources, and incompatible substances such as strong oxidizing agents. Keep the container tightly closed to prevent moisture absorption and contamination. Store in a corrosion-resistant container with a resistant inner liner, and ensure proper labeling for identification and safety. |
| Shelf Life | o-Ethyl Vanillin typically has a shelf life of 24 months when stored in a cool, dry, and tightly sealed container. |
Applications of o-Ethyl Vanillin in Industrial ManufacturingAs a chemical raw material manufacturer, we have direct experience supplying o-Ethyl Vanillin to industry leaders. Below, we outline detailed application fields supported by regulatory standards, process integration stages, typical formulation data, and final product types in which our o-Ethyl Vanillin forms a vital functional ingredient. 1. Food Flavoring for Bakery and Confectionery ProductsO-Ethyl Vanillin serves as a high-intensity aromatic agent for baked goods, candies, and chocolate-based snacks. Formulators select it when standard vanillin cannot reach the desired flavor intensity, or for extending shelf life while maintaining aromatic stability during processing. It withstands baking temperatures with minimal volatilization loss and imparts a persistent, sweet vanilla note with subtle ethereal undertones, making it suitable for premium applications. Regulatory limits define maximum usage, while the dosage is carefully balanced against other aromatics, fats, and sugars in the matrix. Quality-focused food manufacturers natively dose o-Ethyl Vanillin during mixing, ensuring uniform dispersion and consistent taste profile batch-to-batch. Industry compliance standards
Typical usage ratio
Downstream process integration
Final product types
2. Flavoring in Pharmaceutical Oral Dosage FormsPharmaceutical producers utilize o-Ethyl Vanillin for masking bitter active ingredients in both human and veterinary oral formulations. Compared to conventional vanillin, it delivers greater flavor intensity at reduced concentrations, supporting lower excipient loads in tablets, lozenges, suspensions, and syrups. In direct compression tablets and wet-granulated powders, the compound can be mixed with bulking agents before tableting. In liquid suspensions and syrups, it is pre-dissolved with polysorbates or propylene glycol before blending. Manufacturers must apply precise blending and QC protocols for batch uniformity, while compliance with regional pharmacopeia sets residual solvent and purity cut-offs. Industry compliance standards
Typical usage ratio
Downstream process integration
Final product types
3. Fragrance Formulation in Fine Perfumes and Personal CareOur o-Ethyl Vanillin forms an integral part of perfumery accords, contributing complex creamy and powdery notes with high substantivity in base notes, especially in oriental and gourmand fragrances. Fine fragrance houses use it in Eau de Parfum, Eau de Toilette, and talc-based powders. Personal care manufacturers employ it for fragrance retention in creams, lotions, bath additives, and deodorants. The compound is solubilized in ethanol or fixed within non-ionic surfactants for even aroma dispersion. Technical teams manage purity, allergen traces, and batch-to-batch consistency in line with cosmetic regulatory requirements and IFRA guidelines. Its higher threshold for oxidation compared to vanillin helps maintain fragrance profile over time in storage and on skin contact. Industry compliance standards
Typical usage ratio
Downstream process integration
Final product types
4. Flavor Agent in Tobacco and E-Cigarette ManufacturingTobacco and vaping liquid manufacturers incorporate o-Ethyl Vanillin to provide vanilla nuances and masking in both traditional tobacco blends and e-cigarette formulations. The compound imparts a creamy-sweet aroma, reduces harshness in low-tar blends, and offers stability against flavor fading during storage. In cut tobacco, it is applied through casing, while e-liquid producers blend it with PG/VG bases during flavor concentrate preparation. Its thermal stability ensures aroma persistence during combustion or vaporization. Industry standards mandate traceability of flavorants and adherence to region-specific tobacco additive rules. Industry compliance standards
Typical usage ratio
Downstream process integration
Final product types
5. Aroma Standard in Analytical LaboratoriesAccredited analytical labs and quality control institutes use o-Ethyl Vanillin as a certified aroma reference standard to calibrate gas chromatography-olfactometry (GC-O) systems and validate the identity of vanilla notes in food, beverage, and flavor matrices. Laboratories require high-purity grades with defined impurity profiles, and use traceable calibration dilutions for routine system checks, proficiency testing, and method development. Stability under storage and minimized cross-contaminants support repeatable results for regulatory and export documentation in the flavor, food, and fragrance fields. Industry compliance standards
Typical usage ratio
Downstream process integration
Final product types
|
Competitive o-Ethyl Vanillin prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
Here at our facility, producing o-Ethyl Vanillin isn’t just routine. It’s a detailed process backed by years in industrial chemistry and practical demands from clients who insist on dependability. The compound, with the systematic name 3-ethoxy-4-hydroxybenzaldehyde, comes out as a pale-to-white crystalline powder that brings both high potency and a unique sweet-woody aroma to the table. Labs and bakeries know this material by its powerful similarity to the familiar warm profile of vanillin, yet it brings a distinctive ethereal note that standard vanillin can’t reach.
We develop o-Ethyl Vanillin with purity levels that typically reach over 99%, using precise synthetic steps that limit by-products and keep every batch familiar to anyone who’s worked with true food-grade ingredients. In every shift and test, we keep a close eye on melting points, moisture levels, and solubility, since variations here make the difference between a batch that blends seamlessly into chocolate, dairy, or perfumes, and one that falls short of what professionals need. Most food and fragrance specialists need a product capable of tolerating the tough heat and process cycles of large-scale manufacturing, and this molecule stands up to both batch and continuous processing systems. With a melting range around 76–78°C and outstanding solubility in ethanol, o-Ethyl Vanillin keeps its aroma profile robust even after storage and thermal stress.
No matter if it’s a mid-sized bakery, global chocolate house, or a producer of fine scents, the need for flavor stability and strength keeps o-Ethyl Vanillin close at hand. Over several decades, we’ve seen how this molecule answers the industry’s call for a sweeter, creamier, less spicy sensation than plain vanillin. Many formulators describe it as “milkier” and more lingering on the palate—a crucial edge over regular vanillin, especially for brands looking to stand apart.
The structure of o-Ethyl Vanillin gives about three times the flavoring strength versus vanillin. That translates into more aroma with less material, opening doors to cost efficiencies and resource savings within production. In practical terms, formulators who switch to this ingredient often report clearer top notes in vanilla profiles, cleaner flavors after pasteurization, and improved masking of off-notes from nutrients or alternative sweeteners. A chocolatier, for example, can rely on the compound in lower concentrations to tame bitter cocoa notes without tipping the balance into synthetic harshness—something not every vanilla derivative manages well.
In perfumery, the mellow, round body of o-Ethyl Vanillin helps extend gourmand and oriental accords. Soap and detergent developers reach for it too—it gives warmth and comfort to everyday products, holding its own through harsh alkaline reactions. We see steady demand from those sectors where traceability and performance are non-negotiable—what goes into daily-use goods must always match both sensory expectation and purity testing.
Making o-Ethyl Vanillin in a real manufacturing environment means managing risks and opportunities that don’t always show up on paper. We face choices about raw materials, such as syringaldehyde or guaiacol, that impact trace impurities and downstream odor. No one wants faint solvent-like back notes in a high-end scent or a bakery item meant to impress. So we run both in-process and post-production analysis, using HPLC and GC techniques, to catch trace aldehydes or phenolic residues, long before these see the inside of a customer’s plant.
One key difference from many distributors or traders: our teams manage every step, from chemical reaction to final packaging, which means quick intervention if a batch needs rework, or if we identify a better process step that improves yield or reduces environmental impacts. The European and North American buyers often set very tight limits on certain contaminants such as formaldehyde or heavy metals. We anticipate these demands by establishing screening routines and supplier controls, so the end product reliably meets safety and regulatory specifications each time.
Years of feedback flow both ways. Customers in confectionery or sweet liqueurs sometimes pointed out a need for larger crystalline particles to flow better through automated feeders. We adjusted our crystallization processes, retooled packaging lines to minimize static build-up, and began routine particle size analysis as part of QA. These are details that only show up through years of hands-on production and actual marketplace demands, and not just through reading technical brochures.
Another lesson: temperature and moisture. o-Ethyl Vanillin can pick up odors if stored near other strong-scented materials, so we design our storage and transportation solutions to seal in aroma purity. Desiccant sachets, food-safe lined drums, and rapid shipment scheduling are all part of reducing the risk of sensory contamination. The slightest unexpected taint, once compounded in a large food plant, spells hours and material lost—not to mention downstream recalls.
There’s ongoing confusion in the marketplace, with some expecting “o-Ethyl Vanillin” and “Ethyl Vanillin” to refer to the same compound. As the manufacturer, we stress the technical distinction. o-Ethyl Vanillin, also known as ortho-ethyl vanillin, places the ethoxy group adjacent to the aldehyde group on the aromatic ring, leading to nuanced flavor and stability shifts compared to standard ethyl vanillin (which typically refers to 3-ethoxy-4-hydroxybenzaldehyde). Vanillin itself brings a classic vanilla aroma, light and familiar, but lacks the extra richness and intensity that its ethyl ether brings.
From hands-on trials, o-Ethyl Vanillin stands out most in applications that bake, pasteurize, or involve pH swings. While simple vanillin sometimes breaks down or loses punch with heat and UV, o-Ethyl Vanillin’s chemical stability means finished goods hold their characteristic aroma and taste for much longer. Ethyl vanillin (the parachain version) delivers bolder flavor, veering into spicy and smoky notes, which can tip recipes out of balance if not fine-tuned. Bakeries often share that in high-fat, high-sugar matrices, o-Ethyl Vanillin integrates without sharp peaks, letting other flavors come through. In chocolate, the difference between a note that lingers and one that shouts can make or break a recipe.
Price comes into play, too. Genuine o-Ethyl Vanillin requires more time and resource to synthesize than vanillin, but more impact per kilogram means less total weight used. Supply chains lean on the reliability of bulk shipments, so we keep reserve capacity and raw material sources audited. Attempting to substitute o-Ethyl Vanillin with straight vanillin or ethyl vanillin in formulations almost always gives detectable sensory changes. Clients running side-by-side tests confirm this, with product panels often picking out rounder, fuller notes from the o-ethyl version.
More than one manufacturer has learned the hard way that ingredient specs on paper don’t always mean success on production lines. Clumping, static, and inconsistent dissolution can gum up hopper systems and create costly downtime. Our years of running large mixers and feeders taught us to fine-tune sieve fractions and moisture content, and to recommend feed methods that keep dust to a minimum. This lowers waste, keeps operators safer, and improves batch-to-batch reproducibility in large-scale production. That’s something often missed when resellers pass along generic product.
We share best practices we developed through repeated trials—not just rehashing technical sheets, but offering insights on optimal addition points and blending speeds. For liquid preparations, dissolving o-Ethyl Vanillin in ethanol or propylene glycol at modest temperatures lets the full flavor come through without clouding or crystallizing during storage. In tablets and dry blends, we found that gentle pre-warming in controlled humidity rooms tightens lot-to-lot flow performance and keeps granular caking at bay.
Warehouse teams in food plants give regular updates—feedback that helps us tweak packaging to prevent accidental punctures or overexposure to air, both of which can degrade fine flavors over time. Having direct manufacturer-to-user feedback loops keeps both our quality and your process control up to mark.
Many buyers come to us with strict demands—Food Chemicals Codex compliance, Kosher and Halal certification, or REACH registration for European markets. These aren’t just marketing points. We build our documentation and traceability from the batch kettle through finished lot, always checked by independent auditors. Regulatory authorities, from the FDA to EFSA, impose formal limits on flavoring doses, so we make sure our technical sheets reflect the real, practical use levels proven in industry, backed by independent laboratory review.
In North American and European markets, food safety laws require rapid trace-back and recall procedures. As actual producers, we operate integrated batch coding and digital record systems—every package links back to test data, source materials, and production team notes, which means we can answer detailed queries fast and audit processes instantly.
More recently, demands for non-GMO, vegan-compliant ingredients have grown. We designed supply chain audits and production verifications to keep these claims credible and continuously monitored, since even brief lapses can risk expensive product recalls. Our sustained relationships with ingredient buyers, global and local, come from the reality that food security and transparency cannot get left to chance or generic claims.
Producers inside the chemical industry carry a real weight—solvent emissions, wastewater, and energy use create challenges we can’t ignore. Years ago, solvent extractions for intermediates often produced hazardous waste streams, so we pushed hard to adopt closed-loop recovery and heat integration technologies. In current practice, we run regular environmental audits, retrofit aging reactors with higher-yield, lower-waste alternatives, and publish water and emission data per site.
Our local partners, from packaging suppliers to drum shippers, sign on to sustainability criteria: recycled content, minimal CO2 shipping options, and clean loading protocols. Where possible, we design bulk delivery systems that reduce single-use plastics, and work with customers to set up closed-barrel returns or concentrated solution deliveries to cut packaging waste. Buyers have shown growing interest in responsible sourcing—so these steps, big and small, keep us accountable to the communities where we operate and to the end-users counting on honest supply chains.
Flavor science is never about isolated molecules. An ingredient like o-Ethyl Vanillin finds its value in the hands of developers, chefs, and perfumers who depend on reliable performance. Competitive advantage doesn’t come from theoretical purity or data sheets alone—the winning edge comes from true, consistent feedback between manufacturer and user.
Direct relationships between our plant chemists, QA teams, and external users help sort practical problems from generic technical risks. Through every inspection, customer trial, and technical service call, the knowledge deepens: fine adjustments in one reaction stage might lead to a week of smoother processing for a bakery; a tweak in drying saves shipment spoilage for a distant bottler. This is where experience changes outcomes.
Our facility sees daily the direct results of each process shift, raw material grade, or shipping improvement. For product developers, the unbeatable combination comes from a molecule built to rigorous standards, backed by years of real use and honest dialogue, not just marketing claims. With o-Ethyl Vanillin, the difference lies not in a single feature, but in the long path from raw chemistry to satisfied, safe, distinctive flavors on store shelves.
Copyright © Jiangxi Brother Pharmaceutical Co., Ltd. 2026. All right reserved.
