Borregaard

As one of the world’s leading suppliers of Vanillin and Ethyl Vanillin. Borregaard is the only producer of vanillin from wood. It has been providing sustainable solutions on renewable raw materials for over 125 years. They offer a wide range of specially adapted varieties of vanillin for different applications, such as chocolates, sweets, bakery and dairy.

EuroVanillin SUPREME

  • Made from wood
  • The lowest co2 footprint in the vanillin range
  • No phenolic notes
  • Creamy, pure vanilla taste
  • For food and fragrances
  • Has intensity of 1.2:1 compared to oil-based vanillin

EuroVanillin REGULAR

  • Regular guaiacol-based vanillin
  • For food and fragrances

EuroVanillin AROMATIC

Borregaard’s strongest product

  • Ethyl vanillin made from guethol
  • Strong and intense vanillin taste
  • Lower dosage, costs less to use
  • Has intensity of 3:1 compared to guaiacol-based vanillin

EuroVanillin PLUS SB18

  • It is suitable for all food application
  • At lower dosages Eurovanillin Plus SB18 can be used as flavor booster and for masking off-notes.
  • Eurovanillin Plus SB18 is approximately equal in strength to oil-derived vanillin.

EuroVanillin PLUS1200

  • A vanillin flavor based on Eurovanillin Supreme and Eurovanillin Aromatic
  • It is 20% stronger than guaiacol-based vanillin. Significantly lower “cost- in-use” Recommended as an economical replacement of guaiacol-based vanillin
  • At lower dosages Eurovanillin Plus 1200 can also be used as flavor booster and for masking off-notes.
  • Has an intensity of 1.2:1 compared to oil-based vanillin.

EuroVanillin BAKERY

  • A vanillin flavor developed for use in sweet bakery products like biscuits, cakes and wafers.
  • Tempers fattiness and supports the out-of-the-oven-sensation
  • Cost effective product
  • Thermostable at high temperatures
  • Long shelf life, 5 years.
  • Has intensity of 1:1 compared to oil-based vanillin

EuroVanillin CHOCOLATE

It is a vanillin flavor that is designed to create products containing chocolate. It hides the bitterness of cocoa impeccably and produces the chocolate flavor.

It is a cost-effective product and thermostable at high temperatures. It has a long shelf life of 5 years.

The recommended dosages for starting points are:

  • 05% as flavouring
  • 01-0.03% as flavour booster
  • 01% for masking off-notes

Has an intensity of 1:1 compared to oil-based vanillin.

EuroVanillin DAIRY

  • A vanillin flavor designed for the world of milk and ice cream
  • Enhances freshness and creaminess
  • Cost effective product
  • Thermostable at high temperatures
  • Long shelf life, 5 years
  • Has an intensity of 1:1 compared to oil-based vanillin.

EuroVanillin PLUS DS

  • This is a double-strength vanillin flavour.
  • Recommended as a highly economical replacement of guaiacol-based vanillin.
  • Has an intensity of 2 : 1 compared to oil-based vanillin

EuroVanillin BUTTER

  • Excellent solubility, good flowability and thermostable
  • at high temperatures
  • Has a long shelf life of 5 years
  • Masks off-notes
  • Balances and/or boosts the overall taste in the final
  • Application
  • Has an intensity of 1 : 1 compared to oil-based vanillin

EuroVanillin CARAMEL

  • Excellent solubility, good flowability and thermostable
  • at high temperatures
  • Has a long shelf life of 5 years.
  • Masks off-notes
  • Balances and/or boosts the overall taste in the final
  • Application
  • Has an intensity of 1 : 1 compared to oil-based vanillin.

EuroVanillin CREAM

  • Excellent solubility, good flowability and thermostable
  • at high temperatures
  • Has a long shelf life of 5 years.
  • Masks off-notes
  • Balances and/or boosts the overall taste in the final
  • Application
  • Has an intensity of 1 : 1 compared to oil-based vanillin

EuroVanillin BORREBON

  • Cost effective product
  • Thermostable at high temperatures
  • Long shelf life, 5 years
  • Has an intensity of 1 : 1 compared to oil-based vanillin