Rhodia expands diphenols production for vanillin

By staff reporter

- Last updated on GMT

Related tags New facility Vanillin

French chemical giant Rhodia have announced the continued expansion
of its China-based diphenol production with the third manufacturing
site set to open in June.

The move sees the company strengthen its position as worldwide leader of diphenols, compounds used to produce a range o products including as vanillin and ethyl vanillin, veratrol, mono-methyl ethers of hydroquinone used in the flavour and fragrance markets. "With this new facility, Rhodia is reinforcing its production capacities on the upstream "diphenol product tree" as well as its worldwide positioning and "historic" presence in China,"​ said the company in a statement. Synthetic vanillin is a cost effective alternative to natural vanilla. Global demand currently hovers around 16,000 tons a year, but supply is short creating a situation whereby prices have been increased repeatedly. By comparison, total world demand for natural vanilla is about 40 metric tons. The reason for this is that synthetic vanillin costs one-hundredth of the price of the natural product. It not only substitutes for vanilla, but also supplements adulterated vanilla extracts. The company has said it will use its hydroxylation technology at its new facility in Zhenjiang, upstream to vanillin production, making it possible to synthesise this flavouring agent via the "green guaiacol" route (non chlorinated guaiacol made from catechol), said to be the most eco-friendly production process available and said to guarantee a high degree of purity in the grades of end products. The opening of the Zhenjiang facility is in keeping with the company's focus on providing local service, providing the diphenol compounds for Asia and complementing the company's production facilities in St Fons, France and Baton Rouge, USA.

Related topics Ingredients

Related news

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Related suppliers

Follow us


View more