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CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma

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CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma

CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma
CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma

Large Image :  CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma

Product Details:

Brand Name: RedBird

Payment & Shipping Terms:

Minimum Order Quantity: 10Grams
Price: Negotiated
Packaging Details: Foil Bag
Delivery Time: 3-7days after received payment
Payment Terms: T/T, Western Union, MoneyGram
Supply Ability: 5000Kg Per Month
Detailed Product Description
Product Name: Vanillin Appearance: White Powder
Cas: 121-32-4 Purity: 99%
Grade: Food Additive Usage: Flavor
High Light:

raw chemical materials

,

2 methoxyphenol

CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma

 

 

Basic information

Name: Vanillin

Other name:4-Hydroxy-3-methoxybenzaldehyde

Quality standard:USP31/FCCIV

CAS NO.:121-33-5

HS CODE:29124100

M.F.:C8H8O3

Appearance:White crystalline powder

Description:

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.

 

Specifications:

Item Index
Moisture %≤ 9
Protein (N 5.7 on dry basis) %≥ 75
Granulation (through 198 micron ) %≥ 95
Water Absorption (on dry basis) %≥ 150
Ash %≤ 1

 

CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma 0

Usage

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

Product Vanillin Date of Analysis DEC.28.2014
Test Items Standard Test method Results
FCC VIII
Appearance White to slightly yellow crystals,
usually needles
Eyeballing Conformity
Identification(Infared spectra)

The spectrum of the sample exhibits

relative maxima at the same wavelengths

as those of the spectrum below. (IR)

Conformity
Assay, %(on the dried basis) >99.0 GC 99.93
Melting range, centigrade 81-83 Melting point apparatus 81.3
Residue on ignition, % <0.05 High temperature ignition 0.04
Loss on drying, % <0.5 Silica gel drier 0.06
Solubility Soluble in alcohol, chloroform, ether, 1g dissolves in
100mL water at 25 centigrade, in 20 mL glycerin,
and in 20mL water at 80 centigrade.
Conformity
Heavy Metals(Pb),% <0.001 Colorimetry <0.001
Arsenic, % <0.0003 Arsenic stain method <0.0003
Conclusion This material complies with FCC VIII

 

CAS 121-32-4 Vanillin Powder For Flavor Vanilla Fragrance / Milky Aroma 1

Application:

 

Widely used in food, chocolate, ice cream, beverages and daily cosmetics in the role of incense and incense

 

Our strengths:

 

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