Factory Supply CAS 121-33-5 High Quality Vanillin Powder

• CAS No.: 121-33-5
• Formula: C8h8o3
• EINECS: 204-465-2
• Type: Synthesis Material Intermediates
• Appearance: Powder
• Quality: Industrial
• Model NO.: yanxi-03
• Colour: White
• Melting Point: 81-83 °c(Lit.)
• Density: 1.06
• Boiling Point: 170 °c15 mm Hg(Lit.)
• Vapour Pressure: >0.01 mm Hg ( 25 °c)
• Transport Package: Bag
• Specification: 25kg/bag
• Trademark: YANXI
• Origin: China
• HS Code: 29124100
• Production Capacity: 20metric Ton/Month

Product Description

 

Product Description

 

Product name	Vanillin
Appearance	white powder
CAS	121-33-5
Purity	98%
MF	C8H8O3
Melting point	81-83 °C(lit.)
Boiling point	170 °C15 mm Hg(lit.)
Density	1.174 g/mL at 25 °C
Storage	Cool dry place
Shelf Life	24 months

 

What is Vanillin?

Vanillin is commonly known as vanilla powder, vanillin, vanilla powder, vanilla extract, and vanillin. It is an important spice extracted from the vanilla bean of the rutaceae plant. It is one of the most productive varieties of synthetic spices. It is an important raw material for blending chocolate, ice cream, chewing gum, cakes and tobacco flavors. It is naturally found in vanilla pods, as well as clove oil, oakmoss oil, Peru balsam, tolu balsam and benzoin. Vanillin has a strong and unique aroma of vanilla bean, the aroma is stable, and it is not volatile at higher temperatures. It is easily affected by light, oxidizes gradually in the air, and easily changes color when it encounters alkali or alkaline substances.  It can be used in many daily chemical flavor formulations, but it is mainly used in edible flavors. Especially it is widely used in candies, chocolates, beverages, ice cream, and alcohol, and it is also very useful in tobacco flavors. 

Application of Vanillin

Vanillin is also an important edible spice. It is used as a foundation spice. It is used in almost all flavors. It is widely used in the food industry. As a food flavor, it is widely used in bread, cream, ice cream, brandy, etc., in cakes and biscuits. The addition amount is 0.01-0.04%, and in candy, it is 0.02-0.08%. It is one of the most used spices in baked goods and can be used in chocolate, biscuits, cakes, pudding and ice cream. Dissolve with warm water before use for better effect. The highest usage amount is 220mg/kg for baked goods and 970mg/kg for chocolate. As a fixative, coordinator and modifier, it is widely used in cosmetic flavors. It is also an important flavoring agent for beverages and foods.

 

 

 

 

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