Ethyl Vanillin · High-Impact Vanilla Flavor for Bakery, Chocolate, Dairy Desserts & Beverages

Key characteristics

• Ingredient name: Ethyl vanillin (food grade).
• Functional role: Vanilla flavor ingredient and aroma booster used in sweet applications and flavor compounds.
• Typical appearance: White to off-white crystals or powder with strong vanilla aroma.
• Solubility and handling:
  • Soluble in alcohol and suitable solvents; limited solubility in cold water and improved solubility in warm systems,
  • Suitable for dry blending into premixes, bakery mixes and powdered beverages when mixed uniformly.
• Processing stability:
  • Good stability under typical baking and confectionery processing,
  • Flavor performance can depend on temperature, pH and processing time; validate in your process.
• Flavor interactions:
  • Pairs well with cocoa, caramel, cream, coffee and nut notes,
  • Often used to improve sweetness perception and deliver a smoother finish.

Atlas can recommend dosing approaches for your target profile, including “boost” use alongside vanillin or use as the primary vanilla note depending on the application.

Indicative specification points

Specifications are grade-dependent and aligned to destination requirements. Typical quality control points for food-grade ethyl vanillin include:

• Assay (purity): typically high purity as defined by the selected standard; confirmed on COA.
• Melting point range: used as an identity and purity indicator.
• Moisture and volatiles: controlled for stability and consistent dosing.
• Residue on ignition / ash: limited to confirm low inorganic impurities.
• Related substances: controlled to maintain clean aroma and consistent performance.
• Colour and appearance: monitored to ensure consistent presentation.
• Heavy metals and contaminants: within applicable limits for food ingredients.

Each lot is supplied with a Certificate of Analysis (COA) and technical data sheet. On request, Atlas can coordinate allergen statements, GMO status (where applicable), origin declarations, Halal/Kosher certificates and compliance statements depending on the selected supply chain.

Bakery and baked goods

• Cakes, muffins and cookies: provides strong vanilla aroma and improves sweetness perception.
• Biscuits and wafers: complements caramel and cocoa notes and supports warm, sweet profiles.
• Bakery mixes: suitable for dry blending into premixes for consistent dosing and performance.
• Fillings and icings: offers aroma lift and a clean vanilla finish in creams and glazes.

Confectionery and chocolate

• Chocolate and compound coatings: boosts vanilla top notes and rounds cocoa bitterness.
• Caramels and toffees: supports cooked sugar notes and warm sweetness.
• Hard candies and chews: provides stable flavor impact in sugar systems and high-temperature processes.
• Nut-based confectionery: pairs well with hazelnut, almond and peanut profiles for a fuller taste.

Flavor compounds

• Vanilla compounds: used to build high-intensity vanilla profiles for industrial use.
• Cream/caramel blends: helps strengthen dessert-like aroma and smooth the finish.

Dairy and non-dairy desserts

• Ice cream and frozen desserts: delivers strong vanilla character and supports creamy aroma.
• Yogurt and dairy desserts: supports sweetness perception and smooth aroma profile when used appropriately.
• Plant-based desserts: helps strengthen dessert-like aroma in non-dairy bases.

Beverages and syrups

• RTD beverages and syrups: strong vanilla impact in milk-based and plant-based drinks.
• Coffee and cocoa beverages: pairs with coffee/cocoa notes for a smoother, sweeter finish.
• Powdered beverages: used in dry blends where aroma lift is needed; ensure proper premixing.

Usage and formulation guidance

• Dosage: typically lower than vanillin for comparable impact; optimise via sensory trials and comply with local regulations.
• Addition method:
  • Dry blends: premix with carriers (sugar, maltodextrin, starch) for uniform distribution,
  • Liquid systems: dissolve in suitable solvent or warm phase for consistent dispersion.
• Process considerations:
  • High heat and long bake times can reduce top notes; adjust dosing and addition timing accordingly,
  • In beverages, clarity and solubility depend on solvent system and temperature.
• Labelling:
  • Often declared as “ethyl vanillin” or within “flavorings/flavours” depending on local rules and product type.

Quality and documentation

• Supplied as food-grade ethyl vanillin with high assay and controlled related substances for clean aroma performance.
• Each lot includes a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin declarations, Halal/Kosher certificates and compliance statements depending on supply chain.
• Manufacturing sites typically operate under recognised quality and food safety systems; certificates can be shared on request.
• Customers remain responsible for confirming regulatory status, ingredient declaration and claims in each target market.

Packaging, storage and logistics

• Standard packaging: commonly 25 kg fibre drums or cartons with inner liners; alternative pack sizes can be discussed.
• Suitable for consolidated shipments with other flavorings, sweeteners, emulsifiers and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place in tightly closed original packaging, away from heat, moisture and strong odours to preserve aroma and flowability.
• Shelf life is stated on the COA and specification; validate performance in your formulation and storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your application category, target vanilla intensity, annual volume, packaging preference and documentation requirements for your destination markets.