Vanillin

Appearance: White to slightly yellow crystals, usually needlelike. Odour: Characteristics of Vanillia beans. Melting point: 81℃-83℃ Solubility: 1g of vanillin soluble in 100ml water at 25℃,in 20ml glycerol, in 20 ml water at 80℃. Freely soluble in alcohol and methanol, soluble in ether. Purity: 99.5% min. Loss on drying: ≤0.5% Arsenic content: ≤0.0003% Heavy metal (Pb): ≤0.001% Residue on ignition: ≤0.05% Packing: 25kg fiber drums; 25kg carton Standard: Conform to GB 3861-2008/ FCC/ USP requirements Application: Vanillin is one of the important edible flavors and fragrances with the fragrance of Vanilla Beans and milk. It is an important raw material in food additive industry and is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive. It is also used as pharmaceutical intermediate, feed additive and in electroplating industry.