Vanillin,Vanillin powder
1.CAS NO:121-33-5
2.Content: 99.5% up
3.Usage:food and flavor additives
4.Capability:50ton/Year
5.Basic information of Vanillin (CAS NO: 121-33-5) :
Product Name:Vanillin
Synonyms: 2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;4-hydroxy-3-methoxy-benzaldehyd;4-hydroxy-3-methoxybenzaldehyde (vanillin);4-Hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyd;4-Hydroxy-m-anisaldehyde
CAS No: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.15
6.COA of Vanillin (CAS NO: 121-33-5) :
The Detecting Result
1.Structure: To be from a source other than vanilla bean(Natural 4-Methyl guaiacol)
2.Colour & Appearance: White to slightly yellow crystalline needle
3. Fragrance: Similar to that of vanilla
4. Melting point(°C): 82
5. Solubility in Alcohol(25°C): 1g sample soluble in 2ml 95% ethanol and the solution is transparent
6. Loss on drying: 0.25%
7. The content of arsonium: 2 mg/kg
8. Heavy metal(pb): 5mg/kg
9. Content(GC): 99.7%
Summing-up
To Meature up to GB3861-2008 standard
7.Application of Vanillin(CAS NO: 121-33-5):
1)Vanillin is one of the most important edible flavors with the frangrance of vanilla and milk.
2) It is an indispensable and important raw material in food additive industry and is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance enhancer and fixative.
3)It is also used as feed additive, pharmaceutical intermediate and as brightener in electroplating industry.
