for Flavoring Food 100% Natural Vanillin

• Type: Synthetic Flavor
• State: Powder
• Shelf Life: 24 Months
• Brand: Polar Bear
• as: 0.5 Mg/Kg
• Storage: Shade, Seal, Keep in a Cool Place
• Model NO.: Vanillin
• Mf: C9h10o3
• Content: Vanillin Powder
• Package: Bag or Drum
• Test Method: HPLC
• Application: Flavor & Fragranc
• Transport Package: 25kg
• Specification: 1kg 5kg 25kg
• Trademark: boda
• Origin: China
• HS Code: 2912420000
• Production Capacity: 200tons/Year

Product Description

 

Product Name: Vanillin Chemical Name: 3-Methoxy-4-hydroxybenzaldehyde Molecular Formula: C8H8O3 Molecular Weight: 152.15 CAS No.:121-33-5 Melting point: 81-83 C (lit.) Boiling point: 170 degrees C (15 mm Hg) (lit.) Density: 1.0

Items	Specification
Appearance	White to slightly yellow crystals,Usually needle like
Odor	Characteristics Of Vanilla
Solubility	1G of Vanillin soluble in 100ml water,3ml 70% or 2ml 95% ethanol at 25ºC,in 20ml glycerol, in 20ml water at 80ºC,soluble in chloroform, ether
Melting point	81.0-83.0ºC
Purity (By GC)	≥99.5%
Loss on drying	≤0.5%
As	≤0.0003%
Heavy metals(based on Pb)	≤0.001%
Residue on ignition	≤0.05%

1. Vanillin is a natural bacteriostatic agent: In the food field, it is often combined with other bacteriostatic methods, and vanillin has different bacteriostatic effects on different strains. The antibacterial effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are beneficial to improve the antibacterial effect of vanillin, and the antibacterial effect of vanillin on different strains. Different, compared with other strains, vanillin has better antibacterial effect on E. coli. Vanillin has an inhibitory effect on various yeasts. High concentration of vanillin is beneficial to enhance its antibacterial effect, but high concentration of vanillin can not kill yeast immediately.
2. Anti-oxidant: The mechanism of action of similarly structured antioxidants is different. Vanillin accelerates the scavenging of free radicals mainly by oxidizing vanillic acid. The antioxidant effect of vanillin can significantly prolong the shelf life of oily foods and has its rancidity. Cover up. The isomer of vanillin, o-vanillin (2-hydroxy-3-methoxybenzaldehyde), has been shown to have the effect of scavenging peroxynitrites, but not very good free radical scavenging Agent. Anti-bacterial mechanism of vanillin