Natural flavoring 121-33-5 Vanillin CAS NO.121-33-5

anillin

Identification:

Chemical Name: Vanillin

Synonyms: 4-Hydroxy-3-methoxybenzaldehyde;Vanillaldehyde

CAS No.: 121-33-5

Molecular Formula: C8H8O3

Properties: White to yellow crystalline powder or acicular crystal.

Packing& Storage:

20kg, 50kg/fiber drums; 50kg/galvanized drums.

Stored in dry and ventilated warehouse , avoid miscellaneous air pollution, should prevent the sun and rain in transportation. 

Appearance: White to pale yellow crystal like powder

Odor: Has a sweet, milk and vanilla aroma

Solubility (25C): 1g completely dissolves in 3ml 70% or 2ml 95% ethanol, and makes clear solution

Assay: 99.5% min

Melting Point: 81.0 to 83.0 C

Loss on Drying: 0.5% max

Arsenic: 0.0003% max

Mercury: 0.0001% max

Heavy Metal (as Pb): 0.001% max

The largest use of vanillin is as a flavoring, usually in sweet foods. ice cream, chocolate, 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.

Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.

Additionally, vanillin can be used as a general-purpose stain for developing thin layer chromatography plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components.