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Vanillin

The main component of vanilla bean extract. It has a sweet fragrance and flavor.
Antioxidant
Antioxidant icon
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Antioxidant icon
Antioxidant
Antioxidants reduce the oxidative stress caused by free radicals and prevent accelerated skin aging.
Other functions
Fragrance,
Fragrance
Fragrance ingredients add scent to a product or hide ('mask') the undesired aroma of other ingredients.
Fragrance,
Fragrance
Fragrance ingredients add scent to a product or hide ('mask') the undesired aroma of other ingredients.
Flavor
Flavor
Flavor ingredients bring sweetness to a product or are used to recreate various tastes.
Flavor
Flavor
Flavor ingredients bring sweetness to a product or are used to recreate various tastes.
Origin
Botanical,
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Botanical,
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Synthetic
Synthetic
All kinds of ingredients formulated or produced by a chemical process, or those that have a chemical modification in their structure.
Synthetic
Synthetic
All kinds of ingredients formulated or produced by a chemical process, or those that have a chemical modification in their structure.
Vanillin
Overview Science Products

Overview

Vanillin is an organic compound that forms the main component of vanilla bean extract. It is known for its distinct vanilla scent, which makes it the most widely used flavoring in pastry and desserts.

Similarly, vanillin is also used in skincare to add a sweet vanilla fragrance or flavor.

Some studies show that it is also an antioxidant that maintains the quality of a product and prevents its ingredients from becoming spoiled.

Science

1
Safety Assessment of Vanilla-Derived Ingredients as Used in Cosmetics, CIR
2
Burri, J., Graf, M., Lambelet, P. and Löliger, J. (1989), Vanillin: More than a flavouring agent—a potent antioxidant. J. Sci. Food Agric., 48: 49-56. doi:10.1002/jsfa.2740480107

Products with Vanillin

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