Synthetic vanillin, instead of natural vanilla extract, is sometimes
used as a flavouring agent in foods, beverages, and pharmaceuticals. It
is used by the food industry . Artificial vanilla flavoring is a solution of pure vanillin,
usually of synthetic origin. Because of the scarcity and expense of
natural vanilla extract, there has long been interest in the synthetic
preparation of its predominant component. Vanillin, C8H8O3 is one of the constituents that contribute to the distinct flavor and aroma of vanilla.
It’s a crystal that forms on the outside of the vanilla
bean. Although it does occur naturally, a cured vanilla pod only
contains about 2% dry weight of vanillin. The extraction of naturally
occurring vanillin is not only expensive, but highly inefficient.
The demand for vanilla flavoring has always outweighed the possible
supply. The target markets are the ice-cream and chocolate industries,
making up almost 75% of the market. Smaller industries include
confections, baked goods, perfume, medicines and cleaning products.