Vanillin crystallisation, polarised light microscopy
Polarised light microscopy of vanillin crystallising. Vanillin is an aromatic organic compound with formula C8H8O3, belonging to the phenolic aldehyde family. It appears as white or slightly beige crystals, soluble in alcohol, oils and partially in water. In its natural state, vanillin is extracted from vanilla, the fermented fruit of a tropical orchid (Vanilla planifolia), but is only present in small proportions. To meet world demand, vanillin is mainly produced by chemical synthesis, notably from lignin (a by-product of the paper industry) or guaiacol (derived from coal tar or petrochemical compounds). Vanillin is the main flavouring of vanilla used in the food industry. It is also used in perfumes and cosmetics and is sometimes used in pharmaceuticals to mask the bitterness of certain drugs. Magnification on camera sensor: x10 (field width: 3.6mm).