Best Price 99. % Food Grade Pure 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
• 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

What is Vanillin ?

 

Vanillin is an organic compound extracted from vanillin bean. It is a white to yellowish crystal or crystalline powder and has the aroma of vanillin bean and strong milkiness, playing the role of enhancing fragrance and setting fragrance.
 

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%

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.

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