Lignin Vanillin: Naturally Good!

The flavor and frangrance of vanilla is enjoyed by many the world over. The major flavor component in this material is the substance vanillin. The popularity of vanilla is so great that the amount of vanilla produced from the vanilla bean alone cannot meet world demand. Fortunately, nature provides a second source from which vanillin my be obtained: lignin.

Vanillin is derived from the hydrolysis-oxidation of lignosulfonates, or lignins, which are naturally occurring substances found in woody plants. The result is a product that is produced from the fragmentation of a material originally formed by nature in the tree.

As the primary substitute for vanilla, vanillin is widely used as an ingredient in food and animal feed. It serves as a food flavoring, a pharmaceutical intermediate and a fragrance in perfumes and odor-masking products. Typical cosmetic products that contain vanillin include creams, ointments, perfumes, and colognes. The appealing taste vanillin provides to cattle feed results in improved weight gain as a result of higher consumption.

Lignin vanillin is purified by an exclusive process resulting in a highly pure food grade product. In fact, it meets all U.S.P. and F.C.C. requirements and is approved as Kosher and Pareve for year-round use, including Passover. Vanillin has the same taste and aroma as vanilla; not so surprising, since the flavor component of the lignin vanillin molecule is identical to the flavor component present in the vanilla bean.

Vanillin can be utilized in all applications for vanilla extract. In addition to being used in the home, vanillin is used as a flavor or flavor enhancer in products such as chocolate and confectionary, baked goods (including toppings and icings), beverages (including soft drinks and dry beverage mixes), liqueurs and flavorings and fragrances.

Lignin Vanillin C8H803 Molecular Weight:152.16 Vanilla Bean Flavor Component C8H803 Molecular Weight:152.16 Specification Melting Point : 81-83°C Odor: vanilla-like Color: white to creamy white Typical Analysis Vanillin: 99.6% Ash: 0.01% Moisture: 0.2% Melting Point: 81.2% Heavy Metals: <10ppm Storage Data Containers should be kept tightly closed and dry       Lignin vanillin (left) is identical to the flavor component that naturally occurs in the vanilla bean (right) Vanillin meets all USP/NF and FCC requirements and is approved as a Kosher and Pareve for year-round use including Passover. CAS No. 121-33-5 HTS No. 2912.41.00

The Lignin Institute can assist lignin users with information on lignin products. LI is a non-profit organization based in Atlanta, Georgia.