ethyl vanillin
Chemical Name: 3-Ethoxy-4-hydrouxybenzaldehyde
CAS No: 121-32-4
Molecular Formula: C9H10O3
Relative Molecular Mass: 166.18
Quality Standard: Conform to the standard of FCC andQB/T 1791-2006.
Specifications:
Physical Form: Fine white or slightly yellowish crystals, affected by strong light.
Odor: Strong, Vanilla-like.
Solubility: Soluble in alcohol, chloroform, ether, prop. Glycol and soluble of alkali hydroxides.1 g Ethyl vanillin is soluble in 100ml water at 50 oC.
Melting range: 76-78 oC.
Assay (on dried basis): 98.0%min.
Heavy metals (on Pb basis):10mg/kg max.
Loss on drying: 0.5% max.
Residue on ignition: 0.05% max.
Uses:
Ethyl Vanillin is one of the most important edible flavors, has full –bodied and lasting fragrance of Vanilla and is 3-4 times as fragrant as vinillin. It is an indispensable and important raw material in food additive industry and is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance enhancer and fixative. It is also used as feed additive, pharmaceutical intermediate and as brightener in electroplating industry.
Packing:
In net 25kg fibre drums:
In net 500g plastic bags packed in net 10kg cartons.
Storage and Transportation:
The products should be stored in a cool, dry and ventilated warehouse, avoid offensive odors pollution and kept away from fire source.
Handle with care; sunlight and rain should be prevented during transportation , mixed loading and transportation with hazardous substances should be prohibited .On condition that the requirements are met, the packing is intact and sealed; the shelf life will be 2 years