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Source
Not animal-derived
Allergen
No
Role in food
Vanillin is primarily used as a flavoring agent to impart a vanilla taste and …
What it is
Vanillin is the primary flavor compound found in vanilla beans. It can be produced naturally from vanilla beans or synthesized chemically, most commonly from guaiacol, a compound derived from petroleum or wood pulp. Synthetic vanillin is widely used due to its lower cost and consistent availability compared to natural vanilla extract.
Why it's used
Vanillin is primarily used as a flavoring agent to impart a vanilla taste and aroma. It is found in a wide variety of food products, including baked goods, ice cream, chocolate, candies, beverages, and dairy products. It is also used in some pharmaceuticals and perfumes.
Health notes
In the U.S., vanillin is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated vanillin, and it is permitted for use in foods. Studies on vanillin at levels typically consumed in food have not indicated significant adverse health effects.
Allergen info
Vanillin is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.