Vanillin is widely used in making foods, drinks, tobacco, wines, medicines, chemicals and various cosmetics.
2. 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.
PRODUCT NAME: |
Vanillin |
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SYNONYMS: |
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FORMULA: |
C8H8O3 |
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MOLECULAR WEIGHT: |
152.15 |
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PROPERTIES: |
White crystal powder |
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EINECS NO.: |
204-465-2 |
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CAS NO.: |
121-33-5 |
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HS CODE: |
2912410000 |
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SPECIFICATION: |
Inspection Standard |
Haccp, Kosher, Hala, ISO |
Components: |
Guaranteed Analysis: |
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Appearance |
White crystal powder |
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Purity |
≥99% |
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Melting point |
81-83℃ |
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Solubility |
1g sample can be dissolved in 3ml 70% alcohol |
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Residue on ignition |
≤0.05% |
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Loss on drying |
≤0.5% |
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Heavy metal |
≤0.001% |
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Arsenic |
≤ 0.0003% |
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PACKAGING: |
500g/bag ;25kg/drum |
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QUANTITY/CONTAINER: |
24MT in 20’FCL without pallets |
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HANDLING&STORAGE: |
Kept in a light-proof, dry and cool place |