| CAS No.: | 121-33-5 |
|---|---|
| Formula: | C8h8o3 |
| EINECS: | 204-465-2 |
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Chemical Name: Vanillin
CAS No.: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.15
Molecular Structure:
Appearance: White to slightly yellow crystals, usually needlelike
Vanillin Typical Properties
| Item | Specifications |
| Characteristics | White to slightly yellow crystals, usually needlelike |
| Odor | Characteristics of vanillia |
| Solubility | 1g of vanillin soluble in 100ml water, 3ml 70% or 2ml 95% ethanol at 25ºC,in 20ml glycerol, in 20ml water at 80ºCsoluble in chloroform ,ether |
| Melting point | 81.0-83.0ºC |
| Purity (by GC) | ≥99.50% |
| Loss on drying | ≤0.5% |
| Arsenic (as ) | ≤0.0003% |
| Heavy metal (based on pb) | ≤0.001% |
| Residue on ignition | ≤0.05% |
Vanillin Usage
Used as a food flavor, daily flavor, and pharmaceutical intermediates.
Vanillin Packaging and Shipping
Packing: 25kg/drum
Vanillin Storage
It should be sealed and shaded to be stored in a dry, cool, well-ventilated place.
Shelf life
12 months with a package
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