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Vanillin

Vanillin suppliers and sourcing guide

Vanillin is the main aroma compound of vanilla, a white to pale yellow crystalline powder. Most commercial vanillin is made synthetically from guaiacol, a petrochemical, with smaller volumes made from lignin; vanillin made by fermenting ferulic acid or extracted from natural sources is sold at a premium as natural vanillin. Brands buy it as crystals or powder for chocolate, baked goods, drink mixes and supplement flavoring, often blended with other flavor materials.

See suppliersWhat to ask for on the COA
Also known as
4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde · CAS 121-33-5 · FEMA 3107
Facts checked
November 2026

Forms and grades of vanillin

Suppliers sell different products under the same name. Specify the one you need.

  • Synthetic vanillin

    Vanillin made from guaiacol, the lowest-cost grade, sold as fine or coarse crystals.

  • Lignin-based vanillin

    Vanillin made from wood lignin, sold by a few producers as a separate grade from guaiacol vanillin.

  • Natural vanillin

    Vanillin made by fermentation of ferulic acid or from other natural sources, priced well above synthetic and supplied with documentation for natural flavor labeling.

  • Vanilla-vanillin blends

    Vanilla extract or flavoring with added vanillin, sold as vanilla-vanillin extract or flavoring at stated folds.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay
Vanillin purity, commonly 99% or more on a dried basis, by HPLC or GC.
Melting range
Melting range, typically about 81 to 83 C, a quick identity and purity check.
Identity
IR spectrum compared with a reference, plus solubility and appearance.
Loss on drying and residue on ignition
Moisture and inorganic residue, reported against the supplier or Food Chemicals Codex specification.
Isotope ratio (natural grades)
Carbon-13 and other isotope ratios to confirm the claimed natural source, since synthetic and natural vanillin are chemically identical.
Heavy metals
Lead and other metals by ICP-MS against the specification.

Storage, lots and expiry

Storage and shelf life

Store in tightly closed, light-resistant containers in a cool, dry place; vanillin slowly discolors with light, air and contact with iron. Keep it away from strong-smelling materials, since it picks up odors. Shelf life and retest dates are set by the supplier specification.

Lots and expiry dates

Synthetic vanillin is consistent lot to lot, so the main checks are assay, color and source documentation. For natural vanillin, keep the isotope or origin documentation for each lot, because labeling depends on it.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.60 lists vanillin among synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Substances Added to Food inventory lists vanillin (CAS 121-33-5) with the technical effects color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.60 and 182.90.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • 21 CFR 101.22(a)(1) counts substances listed in 21 CFR 182.60 as artificial flavor, except where they are derived from natural sources.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 169.180 allows vanilla-vanillin extract to contain not more than 1 ounce of added vanillin per unit of vanilla constituent, and requires the statement "contains vanillin, an artificial flavor (or flavoring)".

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Vanillin suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking vanillin suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell vanillin? Request a listing

Frequently asked questions

What forms of vanillin can brands buy?

Common forms include synthetic vanillin, lignin-based vanillin, natural vanillin and vanilla-vanillin blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for vanillin include?

Expect assay, melting range, identity, loss on drying and residue on ignition, isotope ratio (natural grades) and heavy metals, each with its method, specification and result for that lot.

How should vanillin be stored?

Store in tightly closed, light-resistant containers in a cool, dry place; vanillin slowly discolors with light, air and contact with iron. Keep it away from strong-smelling materials, since it picks up odors. Shelf life and retest dates are set by the supplier specification.

What is the regulatory status of vanillin?

21 CFR 182.60 lists vanillin among synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use. FDA's Substances Added to Food inventory lists vanillin (CAS 121-33-5) with the technical effects color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.60 and 182.90. 21 CFR 101.22(a)(1) counts substances listed in 21 CFR 182.60 as artificial flavor, except where they are derived from natural sources. 21 CFR 169.180 allows vanilla-vanillin extract to contain not more than 1 ounce of added vanillin per unit of vanilla constituent, and requires the statement "contains vanillin, an artificial flavor (or flavoring)".

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