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VANILLIN
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Vanillin
Chemical Name:
4-Hydroxy-3-methoxybenzaldehyde
CAS No:
121-33-5
Structural Formula:
Molecular Formula:
C8H8O3
Molecular Weight:
152.14
Quality Standard:
Conform to FCC IV.
Specifications:
Appearance:
White to slightly yellow needle-like crystal or crystal powder.
Fragrance:
Similar to Vanilla Beans.
Solubility (25Deg.C):
1g of Vanillin is soluble in 3ml of 70% Ethanol and the
solution should be transparent.
Melting point:
76.0-78.0Deg.C
Content:
99% min.
Loss on drying:
0.5% max.
As:
0.0003% max.
Heavy metal (based on
Pb): 0.001% max.
Use: It
is one of the important edible flavors and fragrances and the
raw material in food additive industry. It has full-bodied and
lasting fragrance of Vanilla Beans and is 3-4 times as fragrant
as Vanillin. It is widely used in food, sweets, candy, ice
cream, drinks and cosmetics as fragrance fixative and additive.
It is also used as pharmaceutical intermediate, feed additive
and in electroplating industry.
Packing:
in 25 kg fiber drums; in 1 kg plastic pail packed in carton and
10 kg/carton.
Storage and
Transportation: It should be stored in a dry and
ventilated warehouse and avoid sundry odors pollution. Sunlight
and rain should be prevented during transportation. On condition
that the product is sealed, the quality will be kept for 2
years. |
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