| Product | Vanillin |
| Appearance | White crystallize particles |
| Assay | 99% min |
| Odour/ Flavor | Similar to the taste of vanilla |
| Solubility(25Deg.C) | 1g completely solution in 3ml of 70% ethly alcohol or 2ml 95% ethly alcohol |
| Melting point(25Deg.C) | 81-83 |
| Loss on drying | 0.5% max |
| Content of As | 3ppm max |
| Heavy Metals(as pb) | 10ppm max |
| Residue on ignition | 0.05% max |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage Conditions | Cool and dry |
Introduction
1. The chemical name of vanillin is 3-methoxy-4-hydroxybenzaldehyde. It is an organic compound extracted from the vanilla bean of the Rutaceae plant. It is a white to slightly yellow crystal or crystalline powder, slightly sweet and soluble In hot water, glycerin and alcohol. It is not easy to dissolve in cold water and vegetable oil. The aroma is stable and not volatile at higher temperatures. It is easy to oxidize in the air, and it is easy to change colour when encountering alkaline substances.
2. Vanillin has a vanilla bean aroma and a strong milky aroma, which can enhance and fix the fragrance. It is widely used in cosmetics, cakes, candies and baked food industries. According to the regulations of the Ministry of Health of my country, vanillin can be used for Older infants, infant formula and infant cereals.
3. Vanillin can also be used as a plant growth promoter, fungicide, lubricant defoamer, etc. It is also an important intermediate for other spices. In addition, it can also be used as a glazing agent in the electroplating industry, as a ripening agent in agriculture, as a deodorant in rubber products, and as an anti-hardening agent in plastic products. It has a wide range of applications.
Application
1. Vanillin is currently one of the most used food flavouring agents in the world and has the reputation as "the king of food flavours". It has certain antioxidant and cancer-prevention effects and can participate in signal transmission between bacterial cells
2. Vanillin is widely used in edible spices and is found in tobacco leaves, asparagus and coffee. Vanilla can also be synthesized artificially. It has a strong milk flavour and plays a role in enhancing and stabilizing fragrance. The production of synthetic spices is the world's largest. In addition, vanillin is widely used in all kinds of flavouring needs, such as cakes, cold drinks, chocolate, candy, soap, toothpaste, perfume, rubber, plastic and so on. At present, domestic vanillin consumption: the food industry accounted for 55%, feed seasoning accounted for 10%, and cosmetics accounted for 5%. Vanillin is widely used in foreign countries, such as plant growth promoters, fungicides and so on.
3. Vanillin is one of the important flavours with a dense sweet cream odour. It is widely used in confectionery, ice cream, beverages, cake, chocolate, bread, biscuit, cigarette, wine and feedstuff well as in cosmetics, and in perfuming of rubber, plastic and other products.
