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Vanillin
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Vanillin

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Description
Vanillin, a phenolic aldehyde;
CAS 121-33-5, Food grade;
4-Hydroxy-3-methoxybenzaldehyde;
White crystal needle or powder;
Most important flavoring

 Chemical Identification

Common Name:

Vanillin




Synonyms:

FEMA 3107;

Rhovanil;

Vanillaldehyde;

Vanillin;

4-Hydroxy-3-methoxybenzaldehyde;

CAS No.:

121-33-5

EINECS No.:

204-465-2

Appearance:

White crystal needle or powder

Density:

1.06

Flash Point:

153°C

Melting Point:

81-83°C

Boiling Point:

170°C/15 mmHg (lit.)

Stability:

Stable. May discolour on exposure to light. Moisture-sensitive. 

Molecular Formula:

C8H8O3

Molecular Weight:

152.15



Molecular Structure:


 Product Information

Specifications:

Product name: Vanillin

Manufacturer: Ningbo Titan Unichem Co., Ltd.

Items

Specifications

Color

White crystal powder or needle

Purity

99.5% min

Melting Point

81.0~83.0°C

Solubility (25ºC)

1g completely soluble in 2ml 95% ethanol makes transparent solution.

Loss on drying

0.5% max

Arsenic (As)

0.0003% max

Heavy Metal (Pb)

0.001% max

Residue on ignition

0.05% max


Pictures:

 

Loading of Vanillin from TITAN UNICHEM.

Packaging:

  • Packed in 25kgs paper-drums and two plastic-bags inside.

  • Or package as per customer's request.

Delivery:

  • Prompt shipment within 2 weeks.

Storage & Handling:

  • Store in a cool, dry place.

  • Store protected from moisture.

  • Store protected from light.

Safety Information:

HS Code:

2912410000

Safety Statements:

S22-S24/25

Risk Statements:

R22

Hazard Codes:

Xn: Harmful

 

 Application

Descriptions:

  • Vanillin is a phenolic aldehyde, which is one of the important flavors with a dense of sweet cream odor.

  • Its functional groups include aldehyde, hydroxyl, and ether.

  • It is the primary component of the extract of the vanilla bean.

  • Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.

Uses:

  • Vanillin is an important flavoring material in food industry, generating special aroma for food.

  • It is widely used in candy, drinks, ice cream, cakes, chocolates, instant noodles, bread, tobaccos, etc.

  • Vanillin has a depressant function and can preserve the freshness of food.

  • Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.