Food grade Vanillin

Vanillin 1)CAS No.: 121-33-5 2)Color Appearance: White to beige colour crystals 3)Odour: Cream and olive odour.

Vanillin  99%

MF  C8H8O3

CAS No.:	121-33-5	Melting point:	81.0-83.0C
Color Appearance:	White to slightly yellow needle-like crystal or crystal powder.	Content:	99% min.
Fragrance:	Similar to Vanilla Beans	Loss on drying:	0.5% max.
Others name	4-Hydroxy-3-methoxybenzaldehyde	As:	0.0003% max.
Heavy metal (based on Pb):	0.001% max.	Residue on ignition:	0.05% max

The largest use of vanillin is as a flavoring, usually in sweet foods.

a)The ice cream and chocolate industries use  vanillin as a flavoring, with smaller amounts being used in confections and baked goods.

b)Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.

Additionally, vanillin can be used as a general purpose stain for developing thin layer chromatography (TLC) plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components. 

Package: 25kg/drum Storage: Keep in a cool and ventilated place. Protect from strong light and water, and keep containers closed. Avoid contamination from other special smell

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Food grade Vanillin