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| Vanillin |
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| Vanillin |
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| 121-33-5 |
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Vanillin
CAS NO : 121-33-5
GRADE: Vanillin USP23/ FCC IV (4)
FORMULA :C8 H8 O3
MOLECULAR WEIGHT : 152.14
Appearance: White or slightly yellowish, crystalline powder or needles
Odor:Odor and taste of vanilla
Flash Point:147¡Æ C
Melting Range:81-84¡Æ C
Solubility:Dissolve 1.0g in 3ml of alcohol,the solution should be transparent
Freely soluble in alcohol and methanol. Soluble in ether
Usage: It is one of the important edible flavors and fragrances and the raw materials in food additive industry. It has full-bodied and lasting fragrance of Vanilla Beans and is 3-4 times as Vanillin. It is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceuticals intermediate and feed additive.
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Vanillin
CAS NO : 121-33-5
GRADE: Vanillin USP23/ FCC IV (4)
FORMULA :C8 H8 O3
MOLECULAR WEIGHT : 152.14
Appearance: White or slightly yellowish, crystalline powder or needles
Odor:Odor and taste of vanilla
Flash Point:147¡Æ C
Melting Range:81-84¡Æ C
Solubility:Dissolve 1.0g in 3ml of alcohol,the solution should be transparent
Freely soluble in alcohol and methanol. Soluble in ether
Usage: It is one of the important edible flavors and fragrances and the raw materials in food additive industry. It has full-bodied and lasting fragrance of Vanilla Beans and is 3-4 times as Vanillin. It is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceuticals intermediate and feed additive.
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