CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma
Appearance:White crystalline powder
Ethylvanillin can be prepared by method 2 as described for vanillin, using guethol instead of guaiacol as the starting material.
Ethyl vanillin and vanillin, the major phenolic constituents in vanilla products, are widely used as flavoring agents in foods and beverages. Ethyl vanillin, also used as a synthetic compound, is 2.5 times stronger in flavor than vanillin and used to substitute a large amount of vanillin, since it is less expensive and keeps better in storage and transport. Ethyl vanillin is converted to 3-ethoxy4-hydroxybenzaldehyde and 3-ethoxy-4-hydroxymandelic acid after dietary intake
Following are its property:
1) White to yellowish needle-shaped crystal or crystalline powder with strong aroma of vanilla bean
2) Melting point: 77 ~ 78 ℃
3) Boiling point: 285 ℃
4) Chemical Properties: Ethyl vanillin CAS 121-32-4 Its odor resembles that of vanillin but is approximately three times as strong.
|Protein (N 5.7 on dry basis) %≥
|Granulation (through 198 micron ) %≥
|Water Absorption (on dry basis) %≥
Vanillin is one of the important food spices, with vanilla fragrance and strong milky aroma, an important and indispensable raw material in food additive industry. Used in the fragrance industry, in perfumes. Widely used in food, chocolate, ice cream, drinks and daily-use cosmetics as aroma enhancer and stabilizer.
In the pharmaceutical industry, it works as intermediates, synthesize levodopa (3-hydroxy tyrosine), methyldopa, veratraldehyde, synergistic TMP and etc.
And it is alson the main raw materials of synthetic vanillin modified chitosan (VCG) - waste water treatment agen.
Besides, vanillin also applied in feed additives and electroplating brightening agent and etc.
COA of Vanillin
||Date of Analysis
||White to slightly yellow crystals,
The spectrum of the sample exhibits
relative maxima at the same wavelengths
as those of the spectrum below. (IR)
|Assay, %(on the dried basis)
|Melting range, centigrade
||Melting point apparatus
|Residue on ignition, %
||High temperature ignition
|Loss on drying, %
||Silica gel drier
||Soluble in alcohol, chloroform, ether, 1g dissolves in
100mL water at 25 centigrade, in 20 mL glycerin,
and in 20mL water at 80 centigrade.
||Arsenic stain method
||This material complies with FCC VIII
Widely used in food, chocolate, ice cream, beverages and daily cosmetics in the role of incense and incense
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