Vanillin

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.

Specifications:

Purity: ≥99.0%

Melting point: 81.0℃-83.0℃

Loss on drying: ≤0.5%

Arsenic: ≤0.0003%

Heavy metal: ≤0.001%

Residue on ignition: ≤0.1%

Application:

Vanillin is one of the important flavors with a dense of sweet cream odor. It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette, wine and feedstuff well as in cosmetic, and in perfuming of rubber, plastic and other products. It is also used in medicine pharmaceutical, electroplate and other industries and used as chemical reagent.

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.