Flavor Vanillin FCC IV /Natural Vanillin

Structure

C8H8O3

Mol.Wt.

**2.*4

Chemical name::

*-methoxy**-hydroxy benzaldehyde

Color and Appearance:

Off-white needle like crystals.

Odor:

Dense odor like vanilla bean.

Specifications:

   Melting point:         

*1.0~*3.0°C

   Solubility(*5°C):      

of *5% alcohol.

   Weight-loss on Drying:      

≤0.5%

   Residue on Ignition:        

≤0.*5%

   Purity:                  

≥*9.0%(GC)

   Arsenic Content:        

≤3ppm

   Heavy metal content(as Pb):

≤*0ppm

Uses:

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.

Packing and:

*0kg, *0kg/fiber board drums; 1kg tins×*0, 0.5kg tins×*0 ;  *0kg/galvanized drums.

Storage

Keep in a cool and dry place. Avoid iron containers. Protect from light. Be stored in closed containers. Avoid contamination from other odors.

Quality guarantee term              

*4 months.