Ingrédient · Ingrédient
Vanillin
A common flavour compound that's safe at the tiny amounts used in food and cosmetics.
Vanillin is the main flavour molecule in vanilla, made either from real vanilla beans or synthesised for cheaper use. It's one of the most studied and widely used flavourings in the world, with a long safety record at typical use levels.
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Why it matters
Vanillin is the chemical that gives vanilla its taste and smell. It's used to flavour food, drinks, baked goods, perfumes and cosmetics. Most vanillin sold today is made synthetically (often from wood pulp byproducts or petrochemical sources) rather than extracted from vanilla beans, but the molecule is identical either way. In the body, it's metabolised and excreted quickly like other small flavour molecules; it doesn't build up or have any special toxic action at normal exposure.
Sources (2)
- 1.FDA GRAS Substances (SCOGS) Database - Vanillin
- 2.PubChem - Vanillin(pubchem.ncbi.nlm.nih.gov)
