Vanillin 121-33-5

Short Description:

Vanillin 121-33-5

Product name : Vanillin

CAS: 121-33-5

MF: C8H8O3

MW: 152.15

EINECS: 204-465-2

Character: manufacturer

Package: 1 kg/bottle or 25 kg/drum

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Product Detail

Product Tags

Description

Product Name: Vanillin

CAS: 121-33-5

MF: C8H8O3

MW: 152.15

EINECS: 204-465-2

Melting point: 81-83 °C(lit.)

Boiling point: 170 °C15 mm Hg(lit.)

Density: 1.06

Vapor density: 5.3 (vs air)

Vapor pressure: >0.01 mm Hg ( 25 °C)

FEMA: 3107 | VANILLIN

Fefractive index: 1.4850 (estimate)

Fp: 147 °C

Storage temp: 2-8°C

Form: Crystalline Powder

Color: White to pale yellow

PH: 4.3 (10g/l, H2O, 20℃)

Water Solubility: 10 g/L (25 ºC)

Merck: 14,9932

Package:1 kg/bag, 25 kg/bag, 25 kg/drum

Specification

Items	Specifications
Appearance	White or light yellow powder
Purity	≥99%
Residue on ignition	≤0.5%
Loss on drying	≤0.5%

Application

1.Vanillin is a kind of food flavoring agent, which is widely used in many kinds of flavoring foods, such as cake, cold drink,

chocolate, candy, biscuit, instant noodles and bread.

2.It has the effect of increasing fragrance and setting fragrance in tobacco, flavoring liquor, toothpaste, soap, perfume, cosmetics, ice cream, beverages and cosmetics.

3.It is also used as plant growth promoter, defoamer for lubricating oil, brightener for electroplating, conductive agent for printed circuit board production, etc.

Payment

1, T/T

2, L/C

3, Visa

4, Credit card

5, Paypal

6, Alibaba trade Assurance

7, Western union

8, MoneyGram

9, Besides, sometimes we also accept Bitcoin.

Stability

1. It reacts with higher alcohols and ketones to produce blue-green, and reacts with deoxysugars, amino acids, and amines to produce color or fluorescence.

2. Exist in tobacco leaves.

3. Naturally found in asparagus, coffee, and vanilla.