Product Name: Vanillin
CAS: 121-33-5
MF: C8H8O3
MW: 152.15
EINECS: 204-465-2
Melting point: 81-83 °C(lit.)
Boiling point: 170 °C15 mm Hg(lit.)
Density: 1.06
Vapor density: 5.3 (vs air)
Vapor pressure: >0.01 mm Hg ( 25 °C)
FEMA: 3107 | VANILLIN
Fefractive index: 1.4850 (estimate)
Fp: 147 °C
Storage temp: 2-8°C
Form: Crystalline Powder
Color: White to pale yellow
PH: 4.3 (10g/l, H2O, 20℃)
Water Solubility: 10 g/L (25 ºC)
Merck: 14,9932
Package:1 kg/bag, 25 kg/bag, 25 kg/drum
| Items | Specifications |
| Appearance | White or light yellow powder |
| Purity | ≥99% |
| Residue on ignition | ≤0.5% |
| Loss on drying | ≤0.5% |
1.Vanillin is a kind of food flavoring agent, which is widely used in many kinds of flavoring foods, such as cake, cold drink,
chocolate, candy, biscuit, instant noodles and bread.
2.It has the effect of increasing fragrance and setting fragrance in tobacco, flavoring liquor, toothpaste, soap, perfume, cosmetics, ice cream, beverages and cosmetics.
3.It is also used as plant growth promoter, defoamer for lubricating oil, brightener for electroplating, conductive agent for printed circuit board production, etc.
1. It reacts with higher alcohols and ketones to produce blue-green, and reacts with deoxysugars, amino acids, and amines to produce color or fluorescence.
2. Exist in tobacco leaves.
3. Naturally found in asparagus, coffee, and vanilla.
It is soluble in 125 times water, 20 times ethylene glycol and 2 times 95% ethanol, soluble in chloroform.