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Vanillin

Vanillin
Vanillin
Product Code : 16
Product Description

Our company is regarded as the topmost exporter of an excellent stock of Vanillin. A perfect blend of flavor and fragrance ingredient, the compound is wisely extracted from the seed pods of vanilla orchid. Extensively used in food, beverages and pharmaceuticals as an excellent flavoring agent, this Vanillin is sternly tested on various standard quality parameters.

Key points:

  • An excellent flavoring agent
  • Used in chocolates and dairy products
  • Excellent intermediate in the manufacturing of pharmaceuticals and agrochemicals 

a complex blend of flavour and fragrance ingredients extracted from the seed pods of the vanilla orchid. - See more at: http://www.evolva.com/vanillin/#sthash.jsgsKvxZ.dpuf

Technical Specifications

PRODUCT

Vanillin

CAS #

121-33-5

SYNONYM

4-Hydroxy-m-anisaldehyde; vanillinum; 4-Hydroxy-3-methoxybenzaldehyde; vanillin ex clovel; 4-formyl-2-methoxyphenol; vanilline

FORMULA

C8H8O3

PRODUCT TYPE


HAZARD


 

APPEARANCE

White to off white crystalline powder

ASSAY

99.00 to 100.00 %

MELTING POINT

81.00 to 84.00 °C. @ 760.00 mm Hg

BOILING POINT

285.00 to 286.00 °C. @ 760.00 mm Hg, 170.00 to 171.00 °C. @ 15.00 mm Hg

VAPOR PRESSURE

0.001940 mm/Hg @ 25.00 °C

VAPOR DENSITY

5.3

FLASH POINT

> 200.00 °F. TCC

LOGP (O/W)

1.19

SHELF LIFE

24 month(s) or longer if stored properly

STORAGE

Store in cool, dry place in tightly sealed containers, protected from heat and light

ODOR TYPE

vanilla

ODOR

Sweet, vanilla, vanillin, creamy and phenolic

TASTE

Vanilla, vanillin, sweet, creamy, spicy, phenolic and milky

MOLECULAR WEIGHT

152.16

SOLUBILITY

125 parts water, 20 parts glycerol, 2 parts 95 alcohol, chloroform, ether

DENSITY

1.056

Notes

FEMA# 3107

CLASS

Flavor and Fragrance Chemical Compounds

INDUSTRY

Flavor & Fragrance