Ingredients are Water, Alcohol, Artificial flavors.
I have found no proof that heating has any affect on vanillin. I did do a search on vanillin and found relevant MSDS sheets on vanillin in all forms. The form in which was tested or referred to was in a solid form but in all cases heating released only CO and CO2. There was a reference to ethyl alcohol 200 proof as a common shipping ingredient and that this was cause for hazardous shipping warnings and probably the need for an MSDS data sheet. Vanillin or vanilla as both are considered the same by natural structure when shipped with ethyl alcohol 200 proof have a flammable rating with possible invisible flame and possible flashback from a source of ignition.
Perhaps I did not look hard enough but the Material safe handing data sheet seems to refer to commercial amounts that would exceed any amounts encountered except in a workplace that deals with this as an ingredient or it's production.
I cannot answer for anyone else but I found nothing that would concern me about personal use as a flavoring for myself, after all it is a common flavoring often heated as an ingredient in endless food products. In order to taste vanilla you will ingest vanillin but not at levels considered toxic in the MSDS but perhaps I missed something.


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