Vanillin

Chemical Name: 3-Methoxy-4-hydroxybenzaldehyde

CAS No: 121-33-5

Structural Formula:

Molecular Formula: C₈H₈O₃

Molecular Weight: 152.15

Quality Standard: Conformto FCC IV

Specifications:

Appearance: White to slightly yellowneedle-like crystal or crystal powder.

Fragrance: Similar to Vanilla Beans.

Solubility (25℃): 1g of Vanillin is soluble in 100 ml waterat 25℃,in 20 ml gly or in 20 ml water at 80℃. Freely soluble inalcohol, methanol and ether.

Melting range: 81.0-83.0℃

Loss on drying: 0.5% max.

As: 0.0003% max.

Heavy metal (based on Pb): 0.001% max.

Content: 97% min.

Residueon ignition: 0.05% max.

Use: Vanillin is one of the importantedible flavors and fragrances with the fragrance of VanillaBeans and milk. It is an important raw material in food additive industry and iswidely used in food, sweets, candy, ice cream, drinks and cosmetics asfragrance fixative and additive. It is also used as pharmaceuticalintermediate, feed additive and in electroplating industry.

Packing: In 50kg fiber drum; in 25kg fiber drum; in 25kg carton.

Storage and Transportation: It should be stored in a dry andventilated warehouse and avoid sundry odors’ pollution. Sunlight and rainshould be prevented during transportation. In condition that the product issealed, the quality will be kept for 2 years.