Processed
Ethyl Vanillin
Ethyl vanillin is a synthetic aromatic aldehyde related to vanillin but typically several times more powerful, with a sweet, creamy, slightly floral vanilla character used in confectionery, ice cream, biscuits, and compound chocolate flavours. It is preferred when natural vanilla is cost-prohibitive or when a stable, consistent vanilla note is required in industrial recipes. The pure substance is a white to pale cream crystalline powder with a strong vanilla odour even at trace levels. It is oil- and alcohol-soluble depending on the formula and is often blended with vanillin, sugar, or carriers rather than used alone at full strength.
Also known as: Éthylvanilline, Ethylvanillin, Ethyl Vanillin, Ethyl Vanillin
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 1 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.2 g
- Water 0.2 g
- Minerals 1 mg
- Major Minerals 1 mg
- Sodium 1 mg
Minerals
Ethyl vanillin (C9H10O3) is a synthetic flavour crystal, about three times as potent as vanillin. It is not a vanilla pod and not a sugar. Used at grams per tonne of food; per 100 g of the neat chemical: 0 labelled macros, 0 kcal as a culinary additive, no vitamins.
History
Synthetic vanillin chemistry opened industrial vanilla flavouring beyond orchid pods.
Ethyl vanillin entered commercial flavour catalogues as a stronger alternative to vanillin.
Confectionery and ice-cream industries adopted ethyl vanillin for economical vanilla character.
Regulatory flavour lists standardised ethyl vanillin use levels in foods and beverages.
Natural-vanilla premiums and compound flavour systems kept ethyl vanillin central to bakery flavour design.