| CAS No.: | 121-33-5 |
|---|---|
| Formula: | C8h8o3 |
| Certification: | ISO |
| Packaging Material: | Metal |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Customization: |
|---|
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Audited Supplier Vanillin is a widely used edible flavor, which can be found in the seeds of vanilla or can be synthesized artificially. Vanillin is widely used in various flavoring foods that need to increase the flavor of milk, such as cakes, cold drinks, chocolate candies. It can also be used for soap, toothpaste, perfume, rubber, plastic and medicine
Chemical Name: 3-Methoxy-4-hydroxybenzaldehyde
CAS No: 121-33-5
Structural Formula:
Molecular Formula: C8H8O3
Molecular Weight: 152.15
Quality Standard: Conformto FCC IV
Specifications:
Appearance: White to slightly yellowneedle-like crystal or crystal powder.
Fragrance: Similar to Vanilla Beans.
Solubility (25ºC): 1g of Vanillin is soluble in 100 ml waterat 25ºC,in 20 ml gly or in 20 ml water at 80ºC. Freely soluble inalcohol, methanol and ether.
Melting range: 81.0-83.0ºC
Loss on drying: 0.5% max.
As: 0.0003% max.
Heavy metal (based on Pb): 0.001% max.
Content: 97% min.
Residueon ignition: 0.05% max.
Use: Vanillin is one of the importantedible flavors and fragrances with the fragrance of VanillaBeans and milk. It is an important raw material in food additive industry and iswidely used in food, sweets, candy, ice cream, drinks and cosmetics asfragrance fixative and additive. It is also used as pharmaceuticalintermediate, feed additive and in electroplating industry.
Packing: In 50kg fiber drum; in 25kg fiber drum; in 25kg carton.
Storage and Transportation: It should be stored in a dry andventilated warehouse and avoid sundry odors' pollution. Sunlight and rainshould be prevented during transportation. In condition that the product issealed, the quality will be kept for 2 years.
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