• Vanillin


Vanillin is a phenolic aldehyde, an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals.

The largest use of vanillin is 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.It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.

Appearance White to pale yellow crystal like powder
Odor Has a sweet, milk and vanilla aroma
Solubility (25 ℃) 1 gram completely dissolves in 3ml 70% or 2ml 95% ethanol, and makes clear solution
Purity (GC) 99.5% Min
Loss on Drying 0.5% Max
Melting Point (℃) 81- 83
Arsenic (As) =< 3 mg/kg
Mercury (Hg) =< 1 mg/kg
Total Heavy Metals (as Pb) =< 10 mg/kg
Residue of Ignition =< 0.05%

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