Vanillin

October 12, 2018

Model NO.: Vanillin
Vanillin
Product category: Foodifeedadditives
Chemicalname: 3-methoxy-4-hydroxybenzaldehyde
CAS No.: 121-33-5
Molecular: C8H8O3
StructuralFormula:
RelativeMolecularMass: 152.15
Specifications: Physicalform: fine,white to slightlyyellow crystals,usually needle-like;affected bylight.Odor: order andtasteofvanilla.
Solubility: Solublein alcohol,chloroform,ether.1 gvanillinis solublein 100 ml\n/ater at 25ºC,in 20ml glycerin,in 20ml\n/aterat 80ºC
Melting range:81-83ºC
Assay(on dried basis):97.0% min.
As;3mg/kg max.
Heavy metals(on pb basis):10mg/kg min.
Loss on drying:0.5% max.
QualityStandard: Conform tothe standard of FCC and GB3861-2008.
User: Vanllin is one of the most important edible flavors with the frang rance of vanilla and milk. It is an indspensable and important raw material in food addtive industry and is widely used in food, sweets,candy,ice cream,drinks and cosmetics as fragrance enhancer and fixative.It is also used as feed additive,pharmaceutical intermediate and as brightener in electroplating industry.
Packing: Innet 50kg 25kg fibre drums;in net 25kg cartons; In net 0.5kg plastic bags packed in  net 10 kg cartons.
Storage and Transportation:  The product should be storedin a cool, dry and ventilated \n/are-house,avoid offensive odors pollution and kept awayfrom fire source.Handlewithcare:sunlight and rain should be prevented during transportation,mixedloading and transporta-tion with hazardous substances should be prohibited. On condition that the requirements are met.Hhe pacling is ntact and sealed; the shelflife\n/ill be 2years.