vanillin

• Category :

  Catalyst and Auxiliary

• Synonyms :

  4-Hydroxy-3-methoxybenzaldehyde;Vanilline;Vanilin;Vanillin natural;2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde;4-Formyl-2-methoxyphenol;4-Hydroxy-3-methoxy-benzaldehyde;Vanillaldehyde;Natural Vanillin;

• CAS NO :

  121-33-5

• EC NO :

  204-465-2

• Molecular Formula :

  C₈H₈O₃

• Molecular Weight :

  152.1473

• Main Specifications :

• InChI :

  InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

• Product description :

  Detailed Product Description
  Vanillin also called Methyl Vanillin, can be widely used in food, drinks, cosmetics and tobacco industries as flavouring.
  Vanillin is fine aroma chemical with stable and long lasting fragrance, is especially widely used in candy, cake, bread and bakery industry.

  Specifications:
  Appearance: White or pale yellow crystalline powder
  Purity: Min.99%
  Loss on drying: Max. 0.5%
  Melting point: 81-83 C
  Residual Lignite: Max. 0.05%
  Heavy metal: Max. 0.002%
  Lead (Pb): Max. 0.0003%
  Arsenic: Max. 0.0002%
  Total plate count: Max. 1000cfu/g
  Yeast and mould: Max. 100cfu/g
  Coliform: absent/25g
  Salmonella: absent/25g

  Package, Storage and Shelf Life:Packed in Cardboard Drums or Carton boxes with PE inner. 24 months under dark, seal, cool and dry conditions.

• Molecular Structure :