Common Name	Vanillin
CAS Number	121-33-5
Molecular Weight	152.147
Density	1.2±0.1 g/cm3
Boiling Point	282.6±20.0 °C at 760 mmHg
Molecular Formula	C8H8O3
Melting Point	81-83 °C(lit.)
MSDS	Chinese USA
Flash Point	117.6±15.3 °C
Symbol	GHS07
Signal Word	Warning

Density	1.2±0.1 g/cm3
Boiling Point	282.6±20.0 °C at 760 mmHg
Melting Point	81-83 °C(lit.)
Molecular Formula	C8H8O3
Molecular Weight	152.147
Flash Point	117.6±15.3 °C
Exact Mass	152.047348
PSA	46.53000
LogP	1.19
Vapour density	5.3 (vs air)
Vapour Pressure	0.0±0.6 mmHg at 25°C
Index of Refraction	1.588
Storage condition	Refrigerator
Stability	Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
Water Solubility	10 g/L (25 ºC)

CHEMICAL IDENTIFICATION
RTECS NUMBER :
YW5775000
CHEMICAL NAME :
Vanillin
CAS REGISTRY NUMBER :
121-33-5
BEILSTEIN REFERENCE NO. :
0472792
LAST UPDATED :
199710
DATA ITEMS CITED :
24
MOLECULAR FORMULA :
C8-H8-O3
MOLECULAR WEIGHT :
152.16
WISWESSER LINE NOTATION :
VHR DQ CO1
HEALTH HAZARD DATA
ACUTE TOXICITY DATA
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
1580 mg/kg
TOXIC EFFECTS :
Behavioral - coma
TYPE OF TEST :
LC - Lethal concentration
ROUTE OF EXPOSURE :
Inhalation
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
>41700 ug/kg/4H
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD - Lethal dose
ROUTE OF EXPOSURE :
Administration onto the skin
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
>2 gm/kg
TOXIC EFFECTS :
Liver - jaundice, other or unclassified
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Intraperitoneal
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
1160 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Subcutaneous
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
1500 mg/kg
TOXIC EFFECTS :
Sense Organs and Special Senses (Eye) - miosis (pupillary constriction) Behavioral - muscle weakness Lungs, Thorax, or Respiration - respiratory stimulation
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
3925 mg/kg
TOXIC EFFECTS :
Behavioral - somnolence (general depressed activity) Behavioral - coma
TYPE OF TEST :
LC - Lethal concentration
ROUTE OF EXPOSURE :
Inhalation
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
>41700 ug/kg/2H
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Intraperitoneal
SPECIES OBSERVED :
Rodent - mouse
DOSE/DURATION :
475 mg/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LDLo - Lowest published lethal dose
ROUTE OF EXPOSURE :
Intravenous
SPECIES OBSERVED :
Mammal - dog
DOSE/DURATION :
1320 mg/kg
TOXIC EFFECTS :
Vascular - BP lowering not characterized in autonomic section Vascular - acute arterial occlusion Lungs, Thorax, or Respiration - other changes
TYPE OF TEST :
LDLo - Lowest published lethal dose
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rabbit
DOSE/DURATION :
3 gm/kg
TOXIC EFFECTS :
Details of toxic effects not reported other than lethal dose value
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Administration onto the skin
SPECIES OBSERVED :
Rodent - rabbit
DOSE/DURATION :
>5010 mg/kg
TOXIC EFFECTS :
Behavioral - somnolence (general depressed activity) Behavioral - food intake (animal) Gastrointestinal - peritonitis
TYPE OF TEST :
LD50 - Lethal dose, 50 percent kill
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - guinea pig
DOSE/DURATION :
1400 mg/kg
TOXIC EFFECTS :
Behavioral - somnolence (general depressed activity)
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
4480 mg/kg/70D-I
TOXIC EFFECTS :
Cardiac - other changes Blood - changes in spleen Nutritional and Gross Metabolic - weight loss or decreased weight gain
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Oral
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
273 gm/kg/13W-C
TOXIC EFFECTS :
Liver - other changes Kidney, Ureter, Bladder - other changes Nutritional and Gross Metabolic - weight loss or decreased weight gain
TYPE OF TEST :
TCLo - Lowest published toxic concentration
ROUTE OF EXPOSURE :
Inhalation
SPECIES OBSERVED :
Rodent - rat
DOSE/DURATION :
41700 ug/m3/4H/30D-I
TOXIC EFFECTS :
Brain and Coverings - recordings from specific areas of CNS Blood - changes in erythrocyte (RBC) count Blood - changes in leukocyte (WBC) count
TYPE OF TEST :
TDLo - Lowest published toxic dose
ROUTE OF EXPOSURE :
Subcutaneous
DOSE :
20 mg/kg
SEX/DURATION :
female 4 day(s) pre-mating
TOXIC EFFECTS :
Reproductive - Maternal Effects - ovaries, fallopian tubes Reproductive - Maternal Effects - uterus, cervix, vagina
MUTATION DATA
TYPE OF TEST :
Sister chromatid exchange
TEST SYSTEM :
Human Lymphocyte
DOSE/DURATION :
750 umol/L
REFERENCE :
MUREAV Mutation Research. (Elsevier Science Pub. B.V., POB 211, 1000 AE Amsterdam, Netherlands) V.1- 1964- Volume(issue)/page/year: 169,129,1986 *** REVIEWS *** TOXICOLOGY REVIEW FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 15,611,1977 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOHS - National Occupational Hazard Survey (1974) NOHS Hazard Code - M0609 No. of Facilities: 378 (estimated) No. of Industries: 14 No. of Occupations: 28 No. of Employees: 6740 (estimated) NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - M0609 No. of Facilities: 10912 (estimated) No. of Industries: 89 No. of Occupations: 97 No. of Employees: 177946 (estimated) No. of Female Employees: 69887 (estimated)

Symbol	GHS07
Signal Word	Warning
Hazard Statements	H319
Precautionary Statements	P305 + P351 + P338
Personal Protective Equipment	dust mask type N95 (US);Eyeshields;Gloves
Hazard Codes	Xn:Harmful
Risk Phrases	R22
Safety Phrases	S24/25-S22
RIDADR	NONH for all modes of transport
WGK Germany	1
RTECS	YW5775000
HS Code	2912410000

N/A

1.What is Vanillin?

Vanillin has the aroma of vanilla bean and rich milky flavor, it plays the role of fragrance and aroma, it is widely used in cosmetic, tobacco, pastry, confectionery and baked food industries, it is one of the synthetic spice varieties with the largest output in the world, and the industrial production of vanillin has more than 100 years of history. Vanillin can also be used as plant growth promoter, fungicide, lubricating oil defoamer, etc. It is also an important intermediate for synthesizing drugs and other fragrances. In addition, it can also be used as a polishing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorizer in rubber products, as an anti-hardening agent in plastics and as a pharmaceutical intermediate, etc., which has a wide range of applications.

2.How is Vanillin produced?

Vanillin can be categorized into natural vanillin and synthetic vanillin according to the production method. Natural vanillin mainly comes from vanilla beans and is synthesized by biotechnology using natural raw materials in two ways. Compared with synthetic vanillin, the price of natural vanillin is 50-200 times higher than that of synthetic vanillin, therefore, natural vanillin is only used in a small number of occasions with special needs, and the actual use of vanillin is mainly synthetic vanillin. Semi-synthetic process with natural extracts as raw materials, vanillin early production from natural raw materials extracted from the pine resin, eugenol and safrole using semi-synthetic method; with the reduction of natural raw materials, and later with the production of lignin oxidation method in the waste liquid of papermaking is the main method.

3.How is Vanillin stored and distributed?

Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.

4.What is Vanillin used for?

Vanillin is a natural bacteriostatic agent, often combined with other bacteriostatic methods in the field of food, and the bacteriostatic effect of vanillin on different strains of bacteria is different. The antibacterial effect of vanillin is related to its concentration and pH value, higher concentration of vanillin and lower pH value are conducive to improve the antibacterial effect of vanillin, the antibacterial effect of vanillin is different for different strains of bacteria, comparing with other strains of bacteria, the antibacterial effect of vanillin is better for Escherichia coli. Vanillin has inhibitory effect on many kinds of yeasts, high concentration of vanillin is favorable to improve its inhibitory effect, but high concentration of vanillin can not kill yeast instantly. Composite preservation realizes the synergistic effect between preservatives (or preservation methods), and is a generally accepted method for preserving fruits and vegetables.