Vanillin

CAS No.: 121-33-5
Chemical Name: 3-Methyl-4-hydroxybenzaldehyde
Molecular Formula: C8H8O3
Relative Molecular Mass: 152.15
Quality Standard: Complies with National Standard GB3861-2008 and U.S. FCC Standard

◆ Specifications

· Appearance: White or slightly yellow needle-like crystals or crystalline powder

· Aroma: Sweet, creamy, and vanilla-like fragrance

· Melting Point: 81.0---83.0°C

· Loss on Drying: ≤0.5%

· Solubility (25°C): 1g sample completely soluble in 70% (v/v) or 2mL 95% (v/v) ethanol

· Arsenic Content: ≤3mg/kg

· Heavy Metal Content (as Pb): ≤10mg/kg

· Purity (GC): 99.5%

◆ Application Fields

Vanillin is one of the most important flavoring agents, possessing a vanilla aroma and rich creamy notes. It is an essential raw material in the food additive industry, widely used in foods, chocolates, ice creams, beverages, and daily cosmetics for flavor enhancement and fixation. Additionally, vanillin serves as a feed additive, an intermediate in the pharmaceutical industry, and a brightener in electroplating.

◆ Packaging

Net weight 50kg or 25kg cardboard drum, net weight 25kg carton.

Net weight 0.5kg plastic bag packed in net weight 10kg carton.

◆ Storage and Transportation

The product should be stored in a cool, dry, and well-ventilated warehouse, protected from contamination by foreign odors, and kept away from fire sources. Handle with care during transportation to avoid exposure to sunlight and rain. Do not transport or store with toxic or hazardous materials. Under proper storage and transportation conditions, with intact packaging and unopened seals, the product has a shelf life of two years.