Ethyl Vanillin

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White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor.
Supplier CD Formulation
Product # PE-0427
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product1 Pharmaceutical Excipients
Molecular Formula C9H10O3
Molecular Weight 166.18
Applications Ethyl vanillin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery. Ethyl vanillin possesses a flavor and odor approximately three times as intense as vanillin; hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs. However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the ethyl vanillin flavor.
Safety
  • Ethyl vanillin is generally regarded as an essentially nontoxic and nonirritant material. However, cross-sensitization with other structurally similar molecules may occur; see Vanillin. The WHO has allocated an acceptable daily intake for ethyl vanillin of up to 3 mg/kg body-weight.
  • LD50 (guinea pig, IP): 1.14 g/kg
  • LD50 (mouse, IP): 0.75 g/kg
  • LD50 (rabbit, oral): 3 g/kg
  • LD50 (rabbit, SC): 2.5 g/kg
  • LD50 (rat, oral): 1.59 g/kg
  • LD50 (rat, SC): 3.5-4.0 g/kg
Incompatibilities Ethyl vanillin is unstable in contact with iron or steel, forming a red-colored, flavorless compound. In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of ethyl vanillin produced a yellow color.
Synonyms Vanillal; bourbonal; ethylprotal
CAS Number 121-32-4
Category Flavoring agent
UNII YC9ST449YJ
Chemical Name 3-ethoxy-4-hydroxybenzaldehyde
Administration route Oral
Dosage Form Oral capsules, suspensions, and syrups
Stability and Storage Conditions Store in a well-closed container, protected from light, in a cool, dry place. See Vanillin for further information.
Source and Preparation Unlike vanillin, ethyl vanillin does not occur naturally. It may be prepared synthetically by the same methods as vanillin, using guethol instead of guaiacol as a starting material.
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