Property:Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. 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.
Increase appetite, promote digestion and absorption.Mainly used as sour agents and flavoring agents in food and beverage industries.Besides adjusting sour, citric acid can improve food flavor, inhibit fungi, anti-corrosive and anti-browning.
|Product name:||Vanillin||Other Names:||2-Methoxy-4-formylphenol|
|CAS No.:||121-33-5||EINECS No.:||204-465-2|
|Purity:||99%Min||Residue on ignition (%):||≤ 0.05|
|Appearance:||white or slight yellow crystal or power||Usage:||Daily Flavor, Food Flavor, Industrial Flavor|
|Loss on drying:||Maximum 0.5 %||Arsenic (As):||3 mg/kg Max|
|As Content:||<0.0003%||FEMA No.:||3107|
|Packing:||25kg/drum||Storage:||in the shade|
|Heavy Metal(Pb):||≤0.001%||Place of Origin:||China|
|Function:||as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods||BP:||170 °C15 mm Hg(lit.)|
|Density:||1.06||Melting point:||81.0 ~ 83.0 ℃|
|Type:||Flavoring Agents||Solubility:||1g smaple can dissolved in 3ml 70% alcohol|
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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.