Vanillin:
1. Introduction:
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.
2. Application:
* Vanillin, is largely used 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.
* Vanillin, has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In 1970, more than half the worlds, vanillin production was used in the synthesis of other chemicals.
* Vanillin, can also be used as a general purpose stain for developing thin layer chromatography (TLC) plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components...
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 ° C
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
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