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General
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Ethyl
vanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO.
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It is a
colourless solid consists of a benzene ring with hydroxyl, ethoxy, and
formyl groups on the 4, 3, and 1 positions, respectively.
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Ethyl
vanillin appears as white to pale yellow crystal with melting 76.5
C.
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It has 3.5
times stronger flavour and more stable in organic solvents and in
storage than vanillin.
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Ethyl
Vanillin is closely related to the slightly smaller molecule methyl
vanillin.
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It is used
as a flavouring agent for cakes, desserts, confectionary etc. It is also
a fundamental ingredient in many perfumes & fine
fragrances.
Process
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Ethylvanillin is prepared via a multistep process from
catechol, beginning with ethylation to give "guethol." This ether
condenses with glyoxal to give the corresponding phenylglyoxylic acid
derivative, which, after oxidation and decarboxylation, gives
ethylvanillin.
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The
analysis of vanillin and ethyl vanillin in vanilla flavors can be
performed efficiently by liquid chromatography using an Ultra C8 column
and UV detection at 254nm. The separation can be carried out using
either an isocratic or a gradient elution program.
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Electrostatic extrusion was applied for the encapsulation
of ethyl vanilline in alginate gel microbeads.
Market
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The market
for vanillin, one of the most sought-after ingredients in the flavors
and fragrance industry, is continuously being pounded by high energy and
raw material costs as well as tight supply and demand fundamentals.
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The
synthetic vanillin market saw total industry-wide price increases of
between 23% and 25% up to present.
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The global
market for vanillin and ethyl vanillin is placed in the range of 12,000
to 16,000 tonnes per year, with 2,000 tonnes coming from lignin-based
vanillin.
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