Vanillin

Vanillin, also known as Vanillinum, is an organic substance with a characteristic vanilla scent. It is the main ingredient responsible for the distinctive smell and taste of vanilla. This white crystalline powder with a melting point of 81-83 degrees Celsius is chemically an aldehyde. Its chemical formula is C8H8O3 and it is classified as an aromatic aldehyde. Vanillin is well soluble in alcohol but difficult to dissolve in water.

Vanillin is widely used in the food industry, mainly in the confectionery and bakery industries for flavouring various types of cakes, pastries, confectionery, chocolate, but also for making various desserts, ice cream, yoghurt and other dairy products. Vanillin is also added to some beverages such as coffee, cocktails, liqueurs and other alcoholic beverages to improve their taste. In perfumery, it is used for its fragrance in perfumes and various cosmetic products. In addition to the food and cosmetics industry, vanillin is also used in the pharmaceutical industry in certain types of drugs and in veterinary medicine. The wide range of uses of this aldehyde shows its versatile properties and popularity.