Vanillin
CAS 121-33-5. Approve its identity, route, purity and sensory fingerprint for the intended label and formula.
Vanilla-note flavoring substance · JECFA 889 / FEMA 3107
Food Grade Vanillin
Source vanillin by exact identity, origin route, analytical purity and a retained sensory standard. Match dissolution, addition point and heat exposure to the finished food—and substantiate every “natural” or source claim separately.
- CAS
- 121-33-5
- Formula
- C8H8O3
- Chemical name
- 4-hydroxy-3-methoxybenzaldehyde
- Flavor references
- JECFA 889 · FEMA 3107
Bespring commercial assay, origin, packing and MOQ are not published—request the current source-specific documents.
Identity controlledVanillin ≠ ethyl vanillin
Origin substantiatedNatural is not assumed
Sensory approvedRetained standard required
Process matchedDissolution + heat exposure
Defined molecule, variable commercial profile
What is food grade vanillin?
Vanillin is the defined flavoring substance 4-hydroxy-3-methoxybenzaldehyde. JECFA lists CAS 121-33-5, molecular weight 152.15 and a sweet, creamy, vanilla odor. It is slightly soluble in water and freely soluble in ethanol.
Matching the molecule does not by itself match the grade. Origin route, trace volatiles, color, crystal form, particle behavior and storage history can change the sensory and processing result.
Prevent substitution and label errors
Vanillin, ethyl vanillin and vanilla are not synonyms
Ethyl vanillin
A separate flavoring substance with a different CAS, formula and intensity profile. It is not a stronger grade of the same identity.
Vanilla extract
A multi-component preparation from vanilla material, subject to distinct composition, standard-of-identity and labeling rules.
“Natural” vanillin
A chemistry name does not prove natural status. Obtain process, feedstock, traceability and destination-specific claim review.
EU natural-label boundaryRegulation (EC) 1334/2008 defines a natural flavoring substance by permitted physical, enzymatic or microbiological production from qualifying source material. A “natural vanilla” reference has additional source-percentage rules. Confirm the current legal description before artwork approval.
A COA cannot replace smelling and tasting
Build a vanillin sensory specification
Neat odor screen
Compare sweet/creamy vanilla character and reject smoky, phenolic, medicinal, woody, chemical or oxidized off-notes against a retained control.
Standard solution
Fix solvent, concentration, temperature, equilibration time, vessel and blind coding so source comparisons are repeatable.
Application matrix
Run multiple levels in the actual base. Track threshold, balance, aftertaste and interactions with cocoa, dairy fat, sweetener, salt and other aromas.
Shelf-life check
Monitor aroma retention, color, package interaction and off-note development after realistic heat, oxygen, light and storage exposure.
Approve with both instruments and peopleUse identity/assay and impurity data to control chemistry, plus a trained panel and retained reference to control the flavor profile. Neither alone proves equivalence.
Process the flavor deliberately
Vanillin application and addition-point guide
Chocolate & confectionery
Evaluate cocoa balance, fat-phase distribution, refining/conching exposure, bitterness masking, sweetness and aroma retention.
Bakery & biscuits
Compare dough distribution, bake loss, crust/crumb aroma, color interaction and packaged shelf-life—not raw dough aroma alone.
Dairy & frozen desserts
Test fat/protein partitioning, pasteurization, aging, overrun, cold-temperature flavor release and aftertaste.
Beverages & dry mixes
Validate premixing or solvent/carrier strategy, clarity or sediment, pH, packaging, reconstitution and aroma loss.
Dosage boundary: There is no universal use level. Flavor intensity depends on source profile, matrix, process, serving temperature and other aromas; legality and label declaration also depend on the destination.
Independent reference ≠ Bespring product promise
JECFA vanillin reference and purchase controls
The JECFA flavoring record below is a public identity reference, not a Bespring TDS, offer or batch COA.
| Field | JECFA reference | Buyer control |
|---|---|---|
| Identity | IR identification; CAS 121-33-5 | Match current spectrum/method and declared source |
| Assay | Minimum 97% | Method, basis, chromatogram and batch result |
| Melting point | 81–84°C | Method and range; investigate depression or broadening |
| Appearance / odor | White or slightly yellow crystalline material; sweet, creamy vanilla odor | Numeric color where needed plus retained sensory standard |
| Solubility | Slightly soluble in water; freely soluble in ethanol | Validate permitted carrier and addition process |
| Source route | Not established by molecular identity | Feedstock, manufacturing process, traceability and claim statement |
| Commercial controls | Not JECFA identity fields | Moisture, residue, impurities, particle profile, microbiology as relevant, packing and shelf life |
Current public-data decision: source specification required
No verified Bespring commercial vanillin specification was found in the reviewed page materials. Purity, source route, natural status, contaminants, MOQ, packing, origin, certificates and shelf life remain document requests—not website claims.
FAO/WHO JECFA vanillin
Current flavoring identity, assay, melting point, physical form and solubility reference.
Review JECFA 889US FDA substance record
CAS identity, flavoring technical effect and relevant US regulatory references.
Review the FDA recordEU flavoring rules
Definitions and conditions for natural flavoring terminology and source references.
Review Regulation 1334/2008Source-to-shelf approval
How to qualify a food grade vanillin source
- 1
Lock identity and route
Confirm vanillin—not ethyl vanillin—plus feedstock, process, origin and intended label claim.
- 2
Audit analytical quality
Compare IR/assay, chromatographic impurities, melting range, color, moisture and contaminants.
- 3
Approve sensory profile
Use blind neat, standard-solution and application comparisons against a retained benchmark.
- 4
Validate processing
Lock carrier, dissolution, order of addition, temperature, hold time and aroma-loss controls.
- 5
Stress the package
Check oxidation, light, heat, odor transfer, color and flavor through intended shelf life.
- 6
Set receiving controls
Align COA, sensory retain, sampling, packaging, traceability and change notification.
Buyer questions
Food grade vanillin FAQ
Is vanillin the same as vanilla extract?
No. Vanillin is one defined molecule. Vanilla extract is a multi-component preparation with separate composition and labeling requirements.
Is vanillin the same as ethyl vanillin?
No. They are different chemical and flavoring identities. Do not substitute solely on a claimed intensity ratio; reformulate and validate sensory performance.
Can CAS 121-33-5 prove that vanillin is natural?
No. CAS confirms molecular identity, not feedstock or manufacturing route. A natural claim requires source/process evidence and destination-specific legal review.
How should vanillin be added to a food?
Choose a permitted solvent, carrier, premix or phase based on solubility and the matrix. Validate addition point, mixing and heat exposure in the actual process.
What should a bulk vanillin RFQ include?
State vanillin identity, source/claim requirement, benchmark, application, process, assay/impurity needs, sensory protocol, quantity, packing, destination and certificates.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA, US FDA and EU Regulation 1334/2008.
Identity- and sensory-led sourcing
Request a food grade vanillin review
Share the reference flavor and claim requirements so the source can be screened analytically and sensorially.
- Origin route and intended label claim
- Assay, impurities, color and melting range
- Application, process and retained benchmark
- Quantity, packing, destination and documents