Vanillin chemically named 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the Rutaceae plant Vanilla bean. It is a white to slightly yellow crystalline or crystalline powder, slightly sweet, soluble in hot water, glycerol, and alcohol, and not easily soluble in cold water and vegetable oil. The aroma is stable and not easily volatile at higher temperatures. Easy to oxidize in the air and discolor when exposed to alkaline substances.
Vanillin has the aroma of vanilla beans and a strong milky aroma, playing a role in enhancing and fixing fragrance. It is widely used in industries such as cosmetics, tobacco, pastries, candies, and baked goods, and is one of the largest synthetic spice varieties in the world. The industrial production of vanillin has a history of more than 100 years.
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Confirm to GB 1886.16, BP, FCC, USP standard.
Appearance： White to pale yellow crystalline powder
Odder: Similar to Vanillin
Purity (by GC): ≥99.5%
Melting Point: 81.0～83.0℃
Solubility: 1g sample can completely soluble in 2ml 95% ethanol makes transparent solution
Loss on drying: ≤0.5%
Arsenic content: ≤3 mg/kg
Heavy Metal(Pb): ≤10 mg/kg
Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product.
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