Vanillin 99% white
Trading Port:Shenzhen
Lead Time:15-20 working days
Payment Terms:
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TDD-global
info@toodudu.com
Supplier Information
Titanium dioxide, pigments, fillers, alcohols
Basic Info.
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.
PSA | 46.53 |
XLogP3 | 1.2 |
Appearance | White or very slightly yellow needle |
Density | 1.056 g/cm3 |
Melting Point | 80-81 °C |
Boiling Point | 284-285 °C @ Press: 760 Torr |
Flash Point | 147 °C |
Refractive Index | 1.555 |
Water Solubility | Solubility in water, g/100ml at 25°C: 1.0 |
Storage Conditions | Store in a cool, dry place. Store protected from moisture. Store protected from light. |
Vapor Pressure | 0.00194mmHg at 25°C |
Vapor Density | 5.3 (vs air) |
Toxicity | LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner) |
Odor | Sweetish smell |
Taste | Pleasant vanilla taste |
PH | Solutions are acid to litmus |
Usage:
1.The primary component of Vanilla bean extract.
2.Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk from lignin-based byproduct of paper processes or from guaicol.
3.An intermediate and analytical reagent.
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