Human Exposure in vanillin

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals.The cas no is 121-33-5.

Vanillin occurs widely in plants in the nature, usually as a glycoside bound to sugar or as a precursor to vanillin bound to the large lignin molecule abundant in wood. Free vanillin in the environment will be distributed to the aqueous compartment, and there is no tendency to bioaccumulation. The emission of vanillin from the vanillin production and from consumer products to the environment, is not considered to represent any biohazard.In this article,we will talk about the question that how does human expoeure in vanillin.

Firstly,let us talk about the Occupational exposure.

The industrial production of vanillin is a closed process. However, the milling of the dried crystals and the filling of the product into containers generate some dust to which a limited number of workers are exposed. Also some dust formation is expected in the food and beverage industry during addition of vanillin.

A study was carried out in the packaging section at Borregaard EuroVanillin, Norway, to assess the inhalation exposure of the operators to vanillin dust. The work in the packaging section is divided among 12-18 persons, meaning 2-3 persons per shift. On average, these workers are exposed to vanillin for 1 to 1.5 hours per day. For the rest of the day they conduct other operations where they are not exposed to

vanillin. The exposure was measured by a constant flow sampler (2 l air/min) carried by the operator during the exposure period. The total amount of dust collected corresponded to air concentrations of 4.2, 4.3 and 6.0 mg/m3 for the three consecutive days. From microscopic examination of the dust particles, only 10 % of the dust particles were considered to be vanillin.

Occupational exposure to vanillin other than from dust, is of little relevance. For the risk assessment, it is anticipated that occupational exposure is maximum 5 mg/m3. Assuming a person has a respiratory minute volume (RMV) of 20 l and an exposure for 6 hours per day at the limit concentration, will give a daily exposure by inhalation of 36 mg. For a 70 kg person this makes 0.5 mg/kg/day.

Absorption of vanillin by inhalation of dust will also depend on particle size. Sifting analysis of crystalline vanillin revealed that less than 1 % of the particles were smaller than 53 microns. Since only particles smaller than 5 microns are respirable, much less than 1 % of inhaled vanillin can be absorbed. This is valid for vanillin produced from both lignin and guaiacol.

Then,Consumer exposure.

The majority of industrially produced vanillin is ingested in the form of food and beverages. Minoramounts are applied topically as skin care products, perfumes etc. The global use of vanillin in food and beverages imply that almost every human globally is exposed to minute amounts of vanillin by ingestion.The individual doses and exposure can vary due to eating habits and preferences. An AcceptableDaily Intake (ADI) of 10 mg/kg has been agreed between FAO/WHO and EU. For a 70 kg person the ADI is 700 mg vanillin which as an example corresponds to minimum 700 g chocolate, or 7000 g of ice cream. For the risk assessment it is assumed that even persons with a high intake of vanillin containing food and beverages do not have a vanillin intake above the ADI.

Here,During the present reviewing of the available toxicity data for vanillin, no particular risk has been identified which should give reason to concern or additional toxicity testing in animals. The use of vanillin as a food additive is approved by authorities world wide, and FDA has granted GRAS status to its use. This is in agreement with the experience with vanillin in consumer products during many years without any confirmed report of adverse events.

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