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Details for Vanillin



Food and Feed additives/Food additives

CAS NO: 121-33-5
EC NO: 204-465-2
Molecular Formula: C8H8O3
Molecular Weight: 152.1473
Specification: Assay:>99%
InChI: InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
Packing: 25kg/fiber drum
Product description:

CAS No.: 121-33-5
Specification: Food grade GB3861, BP, FCC, USP standard.
Appearance:White to pale yellow crystalline powder, Odder Similar to Vanillin
Purity (by GC): ≥99.5%
Melting Point: 81.0~83.0οC
Solubility: 1g sample can completely soluble in 2ml 95% ethanol makes transparent solution
Loss on drying:≤0.5%
Arsenic content: ≤3 mg/kg
Heavy Metal(Pb): ≤10 mg/kg
[1] Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product.
Packing and Expiry life
In 0.5 or 1 Kg tins, 25Kg cartons or 50 Kg iron drums, Expiry life is 2 years (under suitable storage condition)

Uses: food additive
Synonyms: 4-Hydroxy-3-methoxybenzaldehyde;Vanilline;Vanilin;Vanillin natural;2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde;4-Formyl-2-methoxyphenol;4-Hydroxy-3-methoxy-benzaldehyde;Vanillaldehyde;
Molecular Structure: Vanillin 121-33-5
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