Vanillin

Alias    : Vanillin; Vanillin; Vanillin; Vanillin.

Chemical name:4-Hydroxy-3-methoxybenzaldehyde.

English name:Vanillin;4-Hydroxy-3-methoxybenzaldehyde

Molecular formula:C8H8O3   Molecular weight:152.15

CASRegistration number:121-33-5

Content    : ≥97%

Product properties:

White or creamy white needle-like crystals. Melting point80-81℃ (81-83℃); boiling point285℃,170℃ (2.0kPa).1g of this product is soluble in100ml water,16ml80℃ hot water,20ml glycerol. Easily soluble in alcohol, chloroform, ether, carbon disulfide, glacial acetic acid, and pyridine; soluble in oils and sodium hydroxide solutions; the solution is acidic to litmus. Slowly oxidizes when exposed to moist air. Slightly sweet.

Uses    :

An important synthetic fragrance, widely used in daily chemical products, as a food, tobacco, and liquor flavoring. High usage in the food industry for formulating vanilla, chocolate, cream, and other types of flavors, with usage up to25-30%; directly in biscuits and pastries, usage0.1-0.4%; cold drinks0.01-0.3%; candy0.2-0.8%, especially in dairy products. Used in analytical chemistry to test for protein nitrogen indole, phloroglucinol, and tannic acid. In the pharmaceutical industry, used to produce the antihypertensive drug methyldopa, catechol drugs like dopa, as well as drugs like catarstat and diaveridine.