Safety Facts And Side Effects About Vanillin

Vanillin, CAS# 121-33-5, is a organic compound manufactured through plant extraction, available as white powder. Vanillin is widely used as aromas & perfumes. It is widely accepted as safe food additive in many countries.

Is there some safety and/or health risk about Vanillin that consumers need to know? Let's check out some basic facts about this ingredient.
GRAS Exemptions: Yes

Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Vanillin is perfectly safe for using as food additives.

Suggested Dosage

Ingestion of Vanillin in large quantity may hurt our health, please follow the guideline of using Vanillin: ADI 0-10 mg/kg body weight

Special Groups Precaution

Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Vanillin could have any negative effects on these vulnerable groups. It should be safe to use Vanillin in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Vanillin for long period in food for newborns or pregnant.

General Side Effects

Using of vanillin in large quantity(over 30g a time) could lead to headache, nausea, vomiting, difficulty breathing, and even kidney damage.

Reported Health Issues

No health issues about Vanillin reported up to now.

Related Research

1. Vanillin Analog - Vanillyl Mandelic Acid, a Novel Specific Inhibitor of Snake Venom 5'-Nucleotidase. [Arch Pharm (Weinheim). 2014 Jul 15]
Author: Arun R, Arafat AS, D'Souza CJ, Sivaramakrishnan V, Dhananjaya BL.

2. Comprehensive proteome analysis of the response of Pseudomonas putida KT2440 to the flavor compound vanillin. [J Proteomics. 2014 Jul 12]
Author: Simon O, Klaiber I, Huber A, Pfannstiel J.

3. Inhibitory effect of vanillin on cellulase activity in hydrolysis of cellulosic biomass. [Bioresour Technol. 2014 Sep]
Author: Li Y, Qi B, Wan Y.

4. Improvement of membrane performances to enhance the yield of vanillin in a pervaporation reactor. [Membranes (Basel). 2014 Feb 28]
Author: Camera-Roda G, Cardillo A, Loddo V, Palmisano L, Parrino F.

5. Research on a novel poly (vinyl alcohol)/lysine/vanillin wound dressing: Biocompatibility, bioactivity and antimicrobial activity. [Burns. 2014 Jun 18]
Author: Zhou G, A R, Ge H, Wang L, Liu M, Wang B, Su H, Yan M, Xi Y, Fan Y.

Source: https://www.foodchemadditives.com/side_effects_info/620