| ≥1 piece |
Molecular Formula: C8H8O3
Molecular Weight: 152.15
CAS NO: 121-33-5
H.S. Code: 204-465-2
Certification: HACCP, ISO, KOSHER
Standard Specifications
The largest use of vanillin is as a flavoring, usually in sweet foods. The Ice cream and chocolate industries together comprise.
|
Product |
Vanillin |
|||
|
Batch No. |
20100423 |
Manufacture date |
Apr-23-2010 |
|
|
Quantity |
8 MT |
Expiry date |
Apr-22-2012 |
|
|
Standard |
FCC IV |
Test date |
Apr-26-2010 |
|
|
Items |
Specification |
Results |
||
|
Appearance |
White or Yellowish acicular crystal or crystalline powder |
Conforms |
||
|
Fragrance |
Vanilla Beans characteristic aroma, sweetish. |
Conforms |
||
|
Solubility |
1ml dissolves in 3 ml 70% ethanol or 2ml of 95% ethyl alcohol |
Conforms |
||
|
Melting range |
81~83°C |
82.7°C |
||
|
Heavy metals |
≤10mg/kg |
Conforms |
||
|
Residue on ignition |
≤0.05% |
0.02 |
||
|
Loss on Drying |
≤0.5% |
Conforms |
||
|
Assay |
≥99.0% |
99.80% |
||
|
Conclusion |
The Specifications Conform with FCC IV |
|||
Main Usage ：
vanillin is one of the important flavors with a dense of sweet cream odor. It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette, wine and feedstuff well as in cosmetic, and in perfuming of rubber, plastic and other products. It is also used in medicine pharmaceutical, electroplate and other industries and used as chemical reagent.
Packaging & Delivery
25kg paper drum and PE inner
Prompt Shipment
Storage: Store in a cool, dry, ventilated environment.