vanillin

VANILLINCAS No: 121-33-5 Molecular Formula: C8H8O3 Molecular Weight: 152.15 Application: Vanillin is one of the important flavors with a dense of sweet cream odor. It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette, wine and feedstuff well as in cosmetic, and in perfuming of rubber, plastic and other products. It is also used in medicine pharmaceutical, electroplate and other industries and used as chemical reagent. 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 2ml of 95% Ethanol and the solution should be transparent. Melting point: 81.0-83.0C Content: 99% min. Loss on drying: 0.5% max. As: 0.0003% max. Heavy metal (based on Pb): 0.001% max. Residue on ignition: 0.05% max Packing: 25kg/drum Storage: Keep in a cool and ventilated place. Protect from strong light and water, and keep containers closed. Avoid contamination from other special smell