Ingredient Information

Function

Ethyl vanillin is a chemically synthesized flavoring agent related to vanillin or artificial vanilla. Natural vanilla extract is very complex, consisting of hundreds of compounds, while ethyl vanillin consists of just one compound. Nevertheless, it gives off an aroma very similar to that of vanilla. Ethyl vanillin is much stronger than natural vanilla, however, so it is less expensive to use in large-scale food production. It is also easier to preserve than vanilla extract. Ethyl vanillin is used in chocolate, maple syrup, ice cream, and beverages, and is actually utilized in many fragrances as well.

Other Use and Industries

Ethyl vanillin is a very important raw material for a myriad of fragrance compounds and other additives. It is found in cosmetics, deodorant, and perfume. It is also used in the electroplating industry (which involves coating the surface of a conducting material with a metal), and as a brightener to whiten paper and fabric.

Health Effects

Ethyl vanillin is safe to use in small quantities as it is used for imparting flavor to foods. Long term studies with mice have shown that ethyl vanillin does not cause cancer. Furthermore, ehtyl vanillin is the synthetic analog of vanillin, and natural vanillin has been shown to have some anti-oxidant effects in laboratory experiments. On the other hand, ethyl vanillin may be a skin and eye irritant if it comes in direct contact with these organs. Inhalation of ethyl vanillin is also not advised. However, the quantity of ethyl vanillin used to flavor foods is too small to cause these effects.

Ethyl vanillin (and natural vanillin) are used as intermediate reagents (in chemical reactions to detect or measure other substances) in the synthesis of many drugs. Ethyl vanillin used in foods is not known to be allergenic. However, a small percentage of people may be allergic to natural vanillin (from the vanilla pod) as well as to synthetic ethyl vanillin. If you have a known vanillin allergy, foods containing ethyl vanillin or "vanillin flavoring" or "nature-identical vanilla flavor" are to be avoided.

Origins

Ethyl vanillin is chemically synthesized in a complex series of reactions, which begin with the petrochemicals benzene and propene. Phenol is then created and reacted with hydrogen peroxide resulting in a benzenediol, a precursor to pesticides, flavor, and fragrance compounds. This includes catechol, from which ethyl vanillin is synthesized in several more reactions.