vanillin
Vanillin
vanillin is one of the important flavors with a dense of sweet cream odor.
CAS No.: 121-33-5
FM:C8H8O3
EINECS:204-465-2
Synonym: vanillic aldehyde
Specification: Food grade GB3861, BP, FCC, USP
Appearance:White to pale yellow crystalline powder, Odder Similar to Vanillin
specification
Purity (by GC): ≥99.5%
Melting Point: 76.0-78.0C
Solubility: 1g sample can completely soluble in 2ml 95% ethanol makes transparent solution
Loss on drying:≤0.5%
Arsenic content: ≤3 mg/kg
Heavy Metal(Pb): ≤10 mg/kg
Usage
Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product.
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.
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