Vanillin

Vanillin
Vanillin
Vanillin
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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.

Type: Aromas
CAS No: 121-33-5
Qty in 20' FCL: 12MT
Min. Order: 1000KG
QC: Haccp, Kosher, Halal, ISO

Specification Details FAQ
Name Vanillin
CAS No. 121-33-5
Chemical Formula C8H8O3
Specification FCC IV
Packing In 25kg/50kg fiber drums
Functional use Flavoring agent
Items Specifications
Appearance White to slightly yellowish crystals, usually needles-like
Odor Odor and taste of vanilla
Solubility 1 gram completely soluble in 2 ml 95% ethanol, makes a transparent solution
Melting point 81- 83 ℃
Assay(by GC) 97.0 - 101.0%
Loss on drying 0.5% max
Heavy metals(as Pb) 0.001% max
Arsenic(As) 0.0003% max

Introduction of Vanillin:
1. Vanillin, also named methyl vanillin, is an organic compound usually used as natural flavoring to generate a special aroma for food.
2. Vanillin is the primary component of the extract of the vanilla bean.
3. As an important material in food industry, vanillin is widely used in candy, drinks and ice cream.
4. It has a depressant function and can preserve the freshness of food.
5. It also can be used as a chemical intermediate in the production of medicine and other fine chemicals.

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