Product Name

Vanillin

Synonyms

2-Methoxy-4-formylphenol;

3-Methoxy-4-hydroxybenzaldehyde(vanillin);

4-Formyl-2-methoxyphenol;

4-hydroxy-3-methoxy-benzaldehyd;

4-hydroxy-3-methoxybenzaldehyde(vanillin);

4-Hydroxy-5-methoxybenzaldehyde;

4-hydroxy-m-anisaldehyd

4-Hydroxy-m-anisaldehyde

CAS

121-33-5

EINECS

204-465-2

Molecular formula

C₈H₈O₃

Molecular Weight

152.15

Molecular Structure

Physical and Chemical Properties

General Description

White to slightly yellow crystal usually needles

Usage

The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.

Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products. It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles such as cream soda.

Packing

Vanillin packed with 1kg in iron tin, 25/50kg in cardboard drum or tin drum , or follow customer's demand

Specifications

Items

Standard

Appearance

White needlelike crystal

Odor

Odor and taste of vanilla

Content                 

≥99%

Loss on drying

≤0.5%

Heavy metals as pb  

≤0.001%

Mercury -Hg

≤0.0001%

As

≤0.0003%

Melting range       

81.0-83.0℃

Residue on ignition

UYSP

Solubility 25℃

Soluble in alcohol,chloroform,ether;1g dissolves in

100ml water at 25℃ ,in 20ml glycerin,

Citric acid monohydrate