Product Name:Ethyl Vanillin

CAS No.:121-32-4

Property:Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C9H10O3. Its functional groups include aldehyde, hydroxyl, and ether. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.

Ethyl Vanillin

Vanillin is human essence of synthesis of the first one, by the German m. harman, Ph.D., and g. Dr. In 1874.Usually divided into methyl vanillin and ethyl vanillin.Methyl vanillin (vanillin), chemical name 3 – methoxy – 4 – hydroxy benzaldehyde, appearance white or light yellow crystalline, with vanilla spearmint gas and the rich milk incense.

Product name: Ethyl Vanillin Other Names: 3-Ethoxy-4-Hydroxy-benzaldehyde
CAS No.: 121-32-4 EINECS No.: 204-464-7
MF: C9H10O3 MW: 168.18
Purity: 99.9% Grade: Food Grade
Appearance: A fine white or slightly yellow crystalline powder. Usage: Used mainly in food, animal fats, personal care, cosmetics, fine chemicals, pharmaceuctical products and fragrance.
Loss on drying: Maximum 0.5 % Test Standard: EP 9.0/USP39/BP2015
Content: 99.0% to 101.0% Test method: HPLC-ESI-MS
Water: 0.5% Max. Sulfated ash: 0.1% Max.
Heavy metals: 10ppm Max Total Impurity: 0.5% Max.
Total plate count: ≤1000cfu/g Yeast and Moulds: ≤100cfu/g
E. Coli.: Absent Melting Range: Between 76°C to 78°C.
Type: Flavoring Agents Solubility: Soluble in alcohol, chloroform, ether, propylene glycol solutions of alkali hydroxides; 1 g dissolves in 100 ml of water at 50°C,1 g dissolves in 5 ml of 95% ethanol.

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Used mainly in food, animal fats, personal care, cosmetics, fine chemicals, pharmaceuctical products and fragrance.

Stored in a cool and dry well-closed container. Keep away from moisture and strong light/heat.