Vanillin CAS NO.121-33-5

Vanillin 1)CASCAS No. 121-33-5 2)MFC8H8O3 3)MW152.15 4)Specification 98% HPLC VanillinVanillin 98% HPLC Vanillin CAS No.121-33-5 V…

Vanillin 1)CASCAS No. 121-33-5 2)MFC8H8O3 3)MW152.15 4)Specification 98% HPLC VanillinVanillin 98% HPLC Vanillin CAS No.121-33-5 Vanillin ISO 90012000 professional production experienceVANILLINChemical Name 3-Methoxy-4-hydroxybenzaldehydeCAS No 121-33-5Structural Formula Molecular Formula C8H8O3Molecular Weight 152.15Quality Standard Conform to FCC IV. SpecificationsAppearance 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 81.0-83.0Deg.CContent 99% min.Loss on drying 0.5% max.As 0.0003% max.Heavy metal (based on Pb) 0.001% max.Use Vanillin is one of the important edible flavors and fragrances with the fragrance of Vanilla Beans and milk. It is an important raw material in food additive industry and is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceutical intermediate, feed additive and in electroplating industry. Packing in 20 kg or 50kg fiber drums; in 1 kg plastic pail packed in carton and 10 kg/carton.Storage and Transportation It should be stored in a dry and ventilated warehouse and avoid sundry odors pollution. Sunlight and rain should be prevented during transportation. On condition that the product is sealed, the quality will be kept for 2 years.Vanillin1)CAS121-33-52)MFC8H8O33)MW152.154)Purity98%HPLC English NameVanillinVanillin 98% HPLC Vanillin CAS No.121-33-5 Vanillin ISO 90012000 professional production experience Chemical Name 3-Methoxy-4-hydroxybenzaldehydeCAS No 121-33-5Structural Formula Molecular Formula C8H8O3Molecular Weight 152.15Quality Standard Conform to FCC IV. SpecificationsAppearance 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 81.0-83.0Deg.CContent 99% min.Loss on drying 0.5% max.As 0.0003% max.Heavy metal (based on Pb) 0.001% max.Use Vanillin is one of the important edible flavors and fragrances with the fragrance of Vanilla Beans and milk. It is an important raw material in food additive industry and is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceutical intermediate, feed additive and in electroplating industry.