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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

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Form

Use Grade

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Pure Crystalline

Nature-Identical Grade

Compound Flavour Base

Diluted Carrier Blend

Characteristics

Preparations

CrystallineDissolved In AlcoholOil DissolvedPowderPre-Blended Flavour

Provenance

FCC GradeFood GradeHalalKosher

Sources

Industrial ManufacturedPurifiedSynthesised

Traits

CreamyCrystallineFunctional Group: FlavouringHeat Stable In BakePersistent AromaPowerfulSweet AromaticVanilla

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 352

Amount per 100 g

Total Fat 0.99 g
Saturated Fat 0.53 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.22 g
Cholesterol 0 mg
Sodium 19.9 mg
Salt 0.05 g
Total Carbohydrate 88.6 g
Dietary Fibre 0 g
Total Sugars 89.5 g
Complex / starch 2.15 g
Protein 1.9 g
Water 5.17 g

Detailed nutrients

Energy 352 kcal
Water 5.17 g
Carbohydrates 88.6 g
- Sugars 89.5 g
  - Monosaccharides 62.7 g
  - Disaccharides 26.9 g
- Starch 2.15 g
  - Amylose 0.54 g
  - Amylopectin 1.61 g
  - Digestible Starch 1.83 g
  - Resistant Starch 0.22 g
Protein 1.9 g
Fat 0.99 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.22 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
Minerals 258 mg
- Major Minerals 252 mg
  - Calcium 66 mg
  - Sodium 19.9 mg
  - Potassium 166 mg
- Trace Minerals 6.5 mg
  - Iron 1.1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.12 · vitamin-k: 0.6 ·

Minerals

Sodium: 19.91 · Potassium: 166 · Calcium: 66 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Ethyl Vanillin.

Pairs well with

Classic and complementary matches

Butter
CocoaChocolate products
Coffee
Cream
Milk
SugarConfection flavour

Usually avoid with

Often clash in flavour or tradition

History

1874DE

Synthetic vanillin chemistry opened industrial vanilla flavouring beyond orchid pods.

1930

Ethyl vanillin entered commercial flavour catalogues as a stronger alternative to vanillin.

1950

Confectionery and ice-cream industries adopted ethyl vanillin for economical vanilla character.

1980

Regulatory flavour lists standardised ethyl vanillin use levels in foods and beverages.

2000

Natural-vanilla premiums and compound flavour systems kept ethyl vanillin central to bakery flavour design.