Vanillin

CAS No: 121-33-5
E No:
Einecs No : 204-465-2
HS Code : 29124100
Molecular Formula :C8H8O3
Molecular Weight : 152.149 g•mol−1

Category: Tag:

Brief Introduction

Vanillin / What is Aspartame?
Specification
Vanillin Product Data In A.M Food Chem
Use of Vanillin

Vanillin


Vanillin, whose chemical name is 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the vanilla bean of the Rutaceae plant. It is a white to slightly yellow crystal or crystalline powder, slightly sweet, It is soluble in hot water, glycerin and alcohol, but not easily soluble in cold water and vegetable oil. Vanillin has a vanilla bean aroma and a strong milky aroma, which can enhance and fix the fragrance. It is widely used in cosmetics, tobacco, pastry, candy and baked food industries. It is one of the world’s largest varieties of synthetic fragrances.

Specifications


Appearance: white or light yellow crystalline powder
Vanillin formula C8H8O3 :
Specification:
Vanillin CAS: 121-33-5
Specifications: ≥99%
Molecular weight: 152.15
EINECS No.:204-465-2

Vanillin Product Data In A.M Food Chem


Package: 

The product packing :1000g/tins,20tins in one 20kg/carton ;500g/tins ,40tins in one 20kg carton , 25kg/drum ,expiry life is 2 years (under suitable storage condition ), Which can meet the different package requirement of customers.

Index of technology

ITEM LIMIT
Content 99.0% ~ 100.5%
Odor Odor and taste of vanilla
Loss on drying =<0.5%
Heavy metals (as PB) =<0.001%
Arsenic =<3mg/kg
Mercury -Hg =<0.0001%
Melting range 81.0-83.0 ℃
Residue on ignition =<0.05%
Solubility (at 25℃) Soluble in alcohol,chloroform,ether,1g dissolves in 100ml water at 25℃,in 20ml glycerin.

 

Use of Vanillin


[1] Vanillin is also widely used in food and tobacco flavors, and the amount is also large. Flavors must be used in vanilla, cream, chocolate and toffee flavors as aromatic fixatives and additives. It is an important raw material for the food additive industry

[2] Vanillin is an edible spice allowed by Chinese regulations. It can be used as a fixative and is the main raw material for the preparation of vanilla essence. It can also be used directly to flavor foods such as biscuits, cakes, candies and beverages.

[3] GB-2760-2011 regulations allow it to be used as a edible spice. In the perfume industry, perfumes, and masks unpleasant smells or tastes in medicines, livestock feed, and cleaning products. It is a very important point in the condiment industry for many different condiments (especially creamy sodas and other creams). It is also widely used to prepare vanilla, chocolate, cream and other flavors, or directly used in biscuits and cakes, cold drinks, candies, and especially dairy products. The ice cream and chocolate industries together account for 75% of the vanillin condiment market, a small amount of which is used in confectionery and baked goods.

[4] In addition, vanillin flavoring is used as a general stain for developing thin-layer chromatography plates to help visualize that this stain in the reaction reaction will produce multiple colors for these different components.

[5] It can be used as a brightener in the electroplating industry.

[6] Used as a standard reagent for organic analysis

 

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