High quality natual and synthetical Vanillin

www.foodchem.com www.foodchem.me Vanillin NameVanillinAppearanceWhite crystal powderOdorDense odor like vanilla beanPurity99%minMelting point81-8oCSolubility1g smaple can dissolved in 3ml 70% alcoholHeavy Metal10 ppmArsenic0.0003% maxResidue on ignition0.05% maxLoss on drying0.5% maxPacking25kg/drumDiscriptionofVanillin Vanillin, (also known as methyl vanillin), is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. vanillinis the primary component of the extract of the vanilla bean. It is also found in roasted coffee and the Chinese red pine. Methyl vanillin is used by the food industry as well as ethylvanillin. USE The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In 1970, more than half the world's vanillin production was used in the synthesis of other chemicals.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.Relational Production: Ethyl,Vanillin,I+G,Monosodium Glutamat,Non Dary Creamer