Vanillin

• Category :

  Food and Feed additives/Feed additives

• Synonyms :

  4-Hydroxy-3-methoxybenzaldehyde;Vanilline;Vanilin;Vanillin natural;2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde;4-Formyl-2-methoxyphenol;4-Hydroxy-3-methoxy-benzaldehyde;Vanillaldehyde;Natural Vanillin;

• CAS NO :

  121-33-5

• EC NO :

  204-465-2

• Molecular Formula :

  C₈H₈O₃

• Molecular Weight :

  152.1473

• Main Specifications :

• InChI :

  InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

• Product description :

  Vanillin
  Molecular formula:	C8H8O3
  Molecular weight:	152.15
  CAS NO:	121-33-5
  Appearance:	White to yellow crystalline powder or acicular crystal
  Odor:	Like vanilla
  Solubility:	1g soluble 2ml 95% of ethyl alcohol
  Purity:	≥99%
  Melting point:	81.0℃-83.0℃
  Drying loss:	≤0.5%
  Arsenic purity:	≤0.0003%
  Heavy metal:	≤0.001%
  Ignition residue:	≤0.1%
  Packing:	25kg/50kgCardboard drum

  Usage
  [1] Vanillin is widely used for perfuming of daily products, it is important fine chemical product. It should be in compliance with GB 2760 if used as food additive.

  Packing and shelf life
  0.5Kg or 1.0Kg tin, 25Kg cardboard drum, 50Kg iron drum, it is available for 2 years if in compliance with prescribed storage and transportation condition, if the packing is complete.

• Molecular Structure :