Vanillin is a white crystalline compound that is commonly used as a flavoring agent in the food industry. It is derived from vanilla beans, but can also be produced synthetically. The intense and sweet aroma of vanillin adds a distinct flavor to a wide range of products.
Specifications
The molecular formula of vanillin is C8H8O3 and its molecular weight is 152.15 g/mol. It has a melting point of 81-83°C and a boiling point of 285°C. The substance is soluble in ethanol, ether, and chloroform but is insoluble in water. The purity of vanillin used for food applications is typically greater than 98%.
|
ITEM |
STANDARD |
|
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% |
|
Loss on Drying |
≤ 0.5% |
|
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% |
Applications
Vanillin has a wide range of applications in the food industry, including baked goods, desserts, beverages, and confectionery products. It is also used in the production of pharmaceuticals, fragrances, and chemicals. Vanillin is a popular flavoring agent due to its sweet, creamy, and aromatic taste.
Why Use Vanillin?
Vanillin is a versatile ingredient that can enhance the flavor and aroma of a wide variety of products. It is a cost-effective alternative to natural vanilla extract and has a more stable shelf life, making it a popular choice in the food industry. Additionally, its unique flavor profile makes it a favorite among consumers.
Storage Conditions
Vanillin should be stored in a cool, dry place, away from direct sunlight and heat sources. It should be kept tightly sealed to prevent moisture absorption and degradation. The shelf life of vanillin can vary depending on storage conditions and the purity of the product, but it is generally stable for up to two years.
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