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Vanillin

Introduction

Product properties: Vanillin is a fine white to slightly yellow crystals, usually needlesSoluble in alcohol, chloroform, ether,1gm of vanillin soluble in 100ml water at 25, in 20ml Glycerinel, and in 20ml water At 80Characteristic. Vanillin is an organic compound with the molecular formula C8H8O3. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.

Functions: 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. 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. Vanillin–HCl staining can be used to visualize the localisation of tannins in cells.

Ingredient

Product Name

Vanillin

CAS

121-33-5

MF

C8H8O3

MW

152.15

MS

Item and Standard

ITEM

UNIT

STANDARD

Appearance

A fine white to slightly yellow crystalsusually needles.

Odor

Solubility



Melting Range

IR Absorbtion

Odor and taste of Vanilla

Soluble in alcohol, chloroform, ether,1gm of vanillin soluble in  100ml water at 25, in 20ml Glycerinel, and in 20ml water At 80Characteristic

Between 81 to 83

The spectrum of the sample exhibits maxima at the same wavelength those in the spectrum of RS

Assay

%

≥99.0%

Residue on Ignition

%

≤0.05%

Loss on Drying

%

≤0.5%

Heavy Metals

≤10ppm

Arsenic

≤3ppm

Application

1.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.

2.Vanillin is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
3.Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.


Packaging

25KG

Storage

Please reading safety data sheet before carrying or using the product.

Cool and dry, keep tightly closed, quality guarantee period is two years.

Product Info: MSDS: