vanillin cas 121-33-5

Vanillin Details

Chemical Name:Vanillin

CAS No.:121-33-5

Molecular Formula: C8H8O3

Molecular Weight: 152.15

MolecularStructure:Vanillin Structure

Appearance: White to Light Yellow Crystal

Description

Vanillin Typical Properties

Item Specifications
Characteristics White toLightYellowCrystal
Odour Characteristics of vanillia
Solubility 1g of vanillin soluble in 100ml water, 3ml 70% or 2ml 95% ethanol at 25℃,in 20ml glycerol, in 20ml water at 80℃soluble in chloroform ,ether
Melting point 81.0-83.0℃
Purity (by GC) ≥99.50%
Loss on drying ≤0.5%
Arsenic (as ) ≤0.0003%
Heavy metal (based on pb) ≤0.001%
Residue on ignition ≤0.05%

Vanillin Usage

Used as food flavor, daily flavor and pharmaceutical intermediates.

  1. Food Industry: Vanillin, with CAS number 121-33-5, is extensively used in the food industry as a flavoring agent. It imparts a sweet and pleasant vanilla-like taste and aroma to a variety of food products, including baked goods, confectionery, beverages, and dairy products.
  2. Perfumery and Fragrance: This compound is a valuable ingredient in the perfumery and fragrance industry. It is employed to enhance and impart vanilla notes to a wide range of perfumes, colognes, and personal care products.
  3. Pharmaceuticals: Vanillin finds applications in the pharmaceutical industry as a flavoring agent for medicinal formulations. It is used to mask the taste of certain medications and improve the overall palatability of pharmaceutical products.
  4. Chemical Synthesis: In addition to its role as a flavoring agent, vanillin is used in chemical synthesis for the production of various derivatives and as a starting material for the synthesis of other compounds.

Vanillin Packaging and Shipping

Packing: 25kg/drum

Vanillin Storage

It should be sealed and shaded to be stored in a dry, cool, well ventilated place.

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