Functional Category:
Flavoring agent.
Applications in Pharmaceutical Formulation
Ethyl vanillin is used as an alternative to vanillin, i.e. as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery. Ethyl vanillin possesses a flavor and odor approximately three times as intense as vanillin; hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs. However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the ethyl vanillin flavor. See Table I
Description
White or slightly yellowish crystals with a characteristic intense vanilla odor and flavor
Stability and Storage Conditions
Store in a well-closed container, protected from light, in a cool, dry place. See Vanillin for further information.
Incompatibilities
Ethyl vanillin is unstable in contact with iron or steel, forming a redcolored, flavorless compound. In aqueous media with neomycin sulfate or succinylsulfathiazole, tablets of ethyl vanillin produced a yellow color.(1) See Vanillin for other potential incompatibilities
Safety
Ethyl vanillin is generally regarded as an essentially nontoxic and nonirritant material. However, cross-sensitization with other structurally similar molecules may occur; see Vanillin. The WHO has allocated an acceptable daily intake for ethyl vanillin of up to 3 mg/kg body-weight.(2) LD50 (guinea pig, IP): 1.14 g/kg(3,4) LD50 (mouse, IP): 0.75 g/kg LD50 (rabbit, oral): 3 g/kg LD50 (rabbit, SC): 2.5 g/kg LD50 (rat, oral): 1.59 g/kg LD50 (rat, SC): 3.5–4.0 g/kg