121-33-5 Vanillin Powder Polar Bear

• 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
• Particle Size: 95% Pass 80 Mesh
• Grade: Food Grade
• Application: Food Additive
• Other Names: Ethyl Vanilin
• Use: Food
• Transport Package: 25kg
• Specification: 1kg 5kg 25kg
• Trademark: boda
• Origin: China
• HS Code: 2912420000
• Production Capacity: 200tons/Year

Product Description

 

 

Vanillin, also known as vanillin, and its chemical name is 3-methoxy-4-hydroxybenzaldehyde. It is an organic compound extracted from vanilla beans, a plant of the Rutaceae family. It is white to slightly yellow crystals or crystals. Powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil. The aroma is stable and not volatile at higher temperatures. It is easy to oxidize in the air, and it is easy to change color when encountering alkaline substances.
 

Product Name	vanillin
Apperance	White crystal powder
Application	Food Addtive
Shelf Life	2 Years
MOQ	1kg
Usage	Sweetner
Specification	99%
Storage	Cool Dry Place
CAS number	121-33-5

Applications

 

Vanillin is an important broad-spectrum high-grade fragrance, which is one of the largest fragrances in the world. It has sweet flavor of bean, and can be used as a fixed fragrance, coordinating agent and flavoring agent. Vanillin is widely used in food, beverage, cosmetics and daily chemical industries.

 

Food industry: Vanillin is one of the most widely used food fragrances in the world, known as the "king of food spices". It is mainly used as a flavor enhancer in the food industry, which is used in cakes, ice cream, soft drinks, chocolate, baked candies and wine.

Cosmetics industry: Vanillin can be used as a fragrance agent in perfumes and face creams.

 

Daily chemical industry: Vanillin can be used to modify aroma. It can also be used in analytical detection, such as testing amino compounds and some acids.