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CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance

CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance

    • CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance
    • CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance
  • CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance

    Product Details:

    Brand Name: RedBird

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    Minimum Order Quantity: 10Grams
    Price: Negotiated
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    Detailed Product Description
    Product Name: Vanillin Appearance: White Crystalline Powder
    Cas: 121-32-4 M.F.: C8H8O3
    Grade: Food Additive Usage: Flavor
    High Light:

    raw materials for chemical industry

    ,

    wanillin powder

    CAS 121-32-4 Food Additive Vanillin Powder For Flavor Vanilla Fragrance

     

     

    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

     

     

    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

     

     

    Application:

     

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

     

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