Vanillin

Vanillin serves as a dominant legal food flavor enhancer applied in biscuits, chocolates, ice cream, candies, dairy products, soft drinks and baked pastries to produce classic vanilla and creamy fragrance, and it also works as natural food antioxidant to prolong shelf life of oily food and restrain unpleasant rancid odor. Vanillin acts as crucial pharmaceutical intermediate for synthesizing antihypertensive agents, antibiotics, antiepileptic drugs and various veterinary raw medicines, meanwhile it is used as oral medicinal corrigent to mask bitter taste of tablets, syrups and liquid pharmaceutical preparations. Vanillin is an indispensable fragrance raw material in daily chemical industry for formulating perfumes, toilet soap, toothpaste, shampoo, body wash and skincare creams, acting as base note or middle note to adjust and fix aroma in diversified cosmetic formulas. Vanillin is applied in fine chemical manufacturing to produce electroplating brightener, deodorant and anti-caking additive for rubber and plastic goods, as well as intermediate for synthetic dyes and other fine fragrances. Vanillin can be used as tobacco flavoring raw material for cigarette essence blending and agricultural auxiliary agent for crop ripening and plant bacteriostasis, and it is also commonly adopted as standard analytical reagent and biochemical experimental material in laboratory research.