Vanillin
The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.
Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products. It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
Type: Aromas
CAS No: 121-33-5
Qty in 20' FCL: 12MT
Min. Order: 1000KG
QC: Haccp, Kosher, Halal, ISO
| Name | Vanillin |
| CAS No. | 121-33-5 |
| Chemical Formula | C8H8O3 |
| Specification | FCC IV |
| Packing | In 25kg/50kg fiber drums |
| Functional use | Flavoring agent |
| Items | Specifications |
| Appearance | White to slightly yellowish crystals, usually needles-like |
| Odor | Odor and taste of vanilla |
| Solubility | 1 gram completely soluble in 2 ml 95% ethanol, makes a transparent solution |
| Melting point | 81- 83 ℃ |
| Assay(by GC) | 97.0 - 101.0% |
| Loss on drying | 0.5% max |
| Heavy metals(as Pb) | 0.001% max |
| Arsenic(As) | 0.0003% max |
Introduction of Vanillin:
1. Vanillin, also named methyl vanillin, is an organic compound usually used as natural flavoring to generate a special aroma for food.
2. Vanillin is the primary component of the extract of the vanilla bean.
3. As an important material in food industry, vanillin is widely used in candy, drinks and ice cream.
4. It has a depressant function and can preserve the freshness of food.
5. It also can be used as a chemical intermediate in the production of medicine and other fine chemicals.
