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Ethyl Vanillin Powder CAS 121-32-4 High Intensity Bakery Flavor

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Ethyl Vanillin Powder CAS 121-32-4 High Intensity Bakery Flavor

优品

Analysis Item Specification Standard Manufacturing Benefit
Product Name Ethyl Vanillin (CAS 121-32-4) The global standard for high-intensity vanilla
Assay ≥ 99.5% (Food Grade / FCC) Extreme purity guarantees no chemical impurities
Appearance Fine White to Slightly Yellow Crystals Perfect for dry-blending processes
Aroma Profile Intense, Sweet, Creamy Vanilla 3-4X stronger than standard Vanillin
Melting Point 76.0°C - 78.0°C Ensures proper integration during thermal processing
Packaging 20k

优品

Product Detail

Basic Info.

Model NO.

food grade

EINECS

204-465-2

Certification

BRC, ISO, HACCP

Packaging Material

Paper

Storage Method

Normal

Shelf Life

>12 Months

Main Substances

Vanillin

Resource

Chemosynthesis

Transport Package

25kg/Bag or as Customer Required

Specification

99%

Trademark

Brother Bear

Origin

China

HS Code

130239110

Production Capacity

5000t/Year

Product Description

Ethyl Vanillin Powder CAS 121-32-4 High Intensity Bakery Flavor

HIGH-INTENSITY COST REDUCTION FOR INDUSTRIAL BAKERY & DAIRY

Ethyl Vanillin Powder CAS 121-32-4 (High Intensity Bakery Flavor)

3 to 4 Times Stronger than Standard Vanillin for Massive Cost Savings

High-Purity Synthetic Formula with Excellent Thermal Stability

Customized Mixed-Container Consolidation for Global Food Factories

Your Professional Supply Chain Partner for High-Yield Flavoring Solutions.

PROFESSIONAL VANILLA FLAVORING SOLUTIONS

In the highly competitive global confectionery, bakery, and dairy markets, Vanilla is the universal foundation of almost all sweet flavor profiles. However, standard Vanillin often requires high dosage rates to survive industrial baking tunnels or heavy liquid dilution, driving up raw material costs significantly.

Hangzhou Union Biotechnology Co.,Ltd. supplies a premium, high-purity Ethyl Vanillin Powder (CAS 121-32-4) engineered specifically for aggressive industrial cost reduction. Operating as a highly concentrated Vanilla Flavouring Agent, Ethyl Vanillin possesses an aromatic intensity approximately 3 to 4 times stronger than standard methyl vanillin.

This means your R&D team can achieve a richer, more lingering vanilla profile while using a fraction of the traditional dosage. By utilizing our wholesale logistics, we deliver this vital Bakery Flavor directly to your facility alongside your core emulsifiers and sweeteners, dramatically lowering your overall formulation and CIF landing costs.

CORE PURCHASING ADVANTAGES & CRITICAL ASSESSMENT

Extreme Cost Efficiency (3X Strength): Stop paying for massive volumes of standard vanillin. Ethyl Vanillin's intense concentration allows you to slash your vanilla dosage rates. Probability Assessment: Food manufacturers transitioning from standard Vanillin to our Ethyl Vanillin have a high probability of reducing their vanilla flavoring costs by 50% - 60% per batch.

Excellent Thermal Stability: Designed to survive commercial ovens. The robust molecular structure of Ethyl Vanillin ensures the premium, sweet aroma does not flash off or evaporate during high-temperature baking or UHT pasteurization.

Freight-Saving Consolidation: Flavorings are high-value additions. We expertly consolidate your bulk Ethyl Vanillin alongside heavy industrial additives (like CMC, Emulsifiers, or Preservatives) to perfectly balance your 20FT container payload and drastically reduce ocean freight.

Manufacturing Risk & Control (Critical Assessment):

The Advantage: Massive cost savings due to micro-dosage requirements.
The Risk (The Bitter Aftertaste): Because Ethyl Vanillin is phenomenally potent, manual over-dosing is a severe risk. Even a slight miscalculation can ruin an entire production batch by introducing a sharp, bitter, and highly artificial chemical aftertaste.
The Mitigation: Direct addition is strictly prohibited for small batches. We mandate a 'Trituration' (dry-dilution) protocol. Factory R&D must pre-blend the Ethyl Vanillin with icing sugar or maltodextrin at a 1:10 or 1:20 ratio to create a manageable 'Vanilla Sugar' base before introducing it to the main industrial mixer.

TECHNICAL SPECIFICATIONS EXPORT STANDARD

Essential parameters for your Factory QA and R&D formulation teams:

Analysis Item	Specification Standard	Manufacturing Benefit
Product Name	Ethyl Vanillin (CAS 121-32-4)	The global standard for high-intensity vanilla
Assay	≥ 99.5% (Food Grade / FCC)	Extreme purity guarantees no chemical impurities
Appearance	Fine White to Slightly Yellow Crystals	Perfect for dry-blending processes
Aroma Profile	Intense, Sweet, Creamy Vanilla	3-4X stronger than standard Vanillin
Melting Point	76.0°C - 78.0°C	Ensures proper integration during thermal processing
Packaging	20kg/25kg Fiber Drum or Carton	Optimized for safe maritime transit

KEY INDUSTRIAL APPLICATIONS

Commercial Bakery & Biscuits: The absolute core aromatic base for cookies, sweet breads, and wafers. Retains a lingering, buttery vanilla scent even after passing through high-temperature commercial baking tunnels.

Chocolate & Confectionery: The essential masking agent and flavor enhancer in chocolate mass and hard candies, smoothing out the harsh notes of cheap cocoa butter replacers.

Ice Cream & Dairy: Punches through the flavor-suppressing effects of sub-zero freezing, delivering a rich, creamy vanilla profile to economical water-based ice lollies and dairy desserts.

PACKAGING AND LOGISTICS SOLUTIONS

Industrial Bulk Packaging: 20kg or 25kg heavy-duty fiber drums or corrugated cartons with double inner PE food-grade liners. Tightly sealed to lock in the highly volatile aroma and prevent contamination during maritime transit.

Mixed-Container Expertise: We are experts in Food Ingredient Consolidation. We seamlessly load your high-value Ethyl Vanillin alongside bulk bags of Preservatives or Emulsifiers to drastically reduce your CIF ocean freight rates.

Previous : Food Grade Sodium CMC Carboxymethyl Cellulose CMC Next : Bulk Price Imp+GMP Food Flavor Enhancer Disodium 5-Ribonucleotide I+G

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