Trade Name: Vanillin
Chemical name: 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde (vanillin); 4-Formyl-2-methoxyphenol; 4-Hydroxy-3-methoxy-benzaldehyde; 4-Hydroxy-3-methoxy benzaldehyde; Vanillaldehyde
Molecular formula and weight: C8H8O3 =152.14
Structure:
CAS No.:[121-33-5]
Item |
Indication |
Appearance |
Colourless to yellowish crystal powder |
Odour |
Vanilla beans like, stronger than vanillin |
Melting pint (℃) |
81.0 - 83.0 |
Solubility (25℃) |
1g in 2ml 95% ethanol and the obtained solution should be clear |
Heat loss |
≤0.5% |
As |
≤0.0003% |
Heavy metal(Pb) |
≤0.001% |
Assay |
97 - 101% |
Additional Information:
Origin : |
China |
Package: |
25Kg net Paper or Fiber Drum |
Product Application: As food blending agent. Vanillin has strong milky smell. Vanillin can be used in cake, cool drink, chocolate, candy, cracker, instant noodles, bread, tobacco, wine, toothpaste, perfume, etc...
Transportation: Vanillin should be preserved in well-closed containers,and kept away food,drinking and animal feed.The working site or workshop shall be well ventilated and equipped with dustproof equipment and dust remover.
Storage: Vanillin Store in a cool and dry place and in a tightly closed container.
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