Brand:-
Model:-
MOQ:-0 -
Vanillin, FEMA 3107, 121-33-5
(KOSHER Certificate)
Category: aroma fine chemical; food additive; flavor and fragrance.
Synonyms: 4-Hydroxy-3-methoxybenzaldehyde; Vanilline; Vanillaldehyde
FEMA 3107
Type: vanillin aroma
Note: rich flavor of milk
Purity: 99.0% min.
Packing:
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Characters: White needle crystal.
[Melting Point]: 81-83 centigrade
[Boiling Point]: 170 centigrade
[Flash Point]: 147 centigrade
[Solubility]: methanol;
CAS: 121-33-5
EINECS: 204-465-2
HS Code: 2912410000
MF: C8H8O3
MW: 152.15
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Uses: Vanillin is an important Flavors is one of the food flavoring agent, flavor with vanilla beans and thick like the milk, the food additives industry, an indispensable raw material, widely used in a variety of the need to increase milk Hong flavor flavoring foods such as cakes, cold drinks, chocolate, candies, biscuits, instant noodles, bread and tobacco, perfumery alcohol, toothpaste, soap, perfume, cosmetics, ice cream, beverage, and cosmetics from the aroma and fixed in Hong effect. Can also be used for soap, toothpaste, perfume, rubber, plastics, pharmaceuticals. Meet the standards FCCIV.
Ethyl Vanillin 121-32-4
Category: fine chemical; food additive; flavor and fragrance.
Physical properties: White to pale yellow needle-like crystals
Type: vanillin aroma
Note: strong flavor of milk
Specification: Purity>99.5%
Packing:
QC: Haccp, Kosher
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MF: C9H10O3
MW: 166.17
CAS No: 121-32-4
EINECS No.: 204-464-7
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[Melting Point]: 76-78 centigrade
[Boiling Point]: 285 centigrade
[Flash Point]: 146 centigrade
Usage :
Ethyl vanillin is a synthetic compound that is 3 times stronger in flavor than real vanilla, although the flavor is not quite the same.Ethyl Vanillin is used as a substitute for vanilla in foods and perfumes, because Ethyl Vanillin is less expensive and keeps better in storage and transport. Ethyl Vanillin is closely related to the slightly smaller molecule methyl vanillin.
