It is one of the important edible flavors and fragrances and the raw material in food additive industry.

 Vanillin
Chemical Name: 4-Hydroxy-3-methoxybenzaldehyde
CAS No: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.14
Quality Standard: Conform to FCC IV.

Specifications:
Appearance: White to slightly yellow needle-like crystal or crystal powder.
Fragrance: Similar to Vanilla Beans.
Solubility (25Deg.C): 1g of Vanillin is soluble in 3ml of 70% Ethanol and the solution should be transparent.
Melting point: 76.0-78.0Deg.C
Content: 99% min.
Loss on drying: 0.5% max.
As: 0.0003% max.
Heavy metal (based on Pb): 0.001% max.

Use: It is one of the important edible flavors and fragrances and the raw material in food additive industry. It has full-bodied and lasting fragrance of Vanilla Beans and is 3-4 times as fragrant as Vanillin. It is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceutical intermediate, feed additive and in electroplating industry.
Packing: in 25 kg fiber drums; in 1 kg plastic pail packed in carton and 10 kg/carton.