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Vanillin
SINOBIO
2912410000
Product Name: Vanillin
CAS: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.15 g/mol
Appearance: White to light yellow crystalline powder or needle like crystals.
Odor: Sweet, warm, and creamy vanilla scent.
Melting Point: 81-83 °C (178-181 °F).
Boiling Point: 170 °C at 15 mmHg (sublimes under atmospheric pressure).
Density: 1.06 g/cm³ at 20°C.
Solubility:
Vanillin is highly soluble in ethanol, ether.
Moderately soluble in hot water (10 g/L at 25°C).
Poorly soluble in cold water and vegetable oils.
Stability:
Light sensitive -may discolor upon prolonged exposure.
Oxidizes slowly in air, requiring airtight storage.
pH Sensitivity: Vanillin powder is unstable in strong alkaline conditions, leading to discoloration.
*Natural: Extracted from vanilla beans (limited production, high price)
*Synthetic (Mainstream Industrial Method): Chemically synthesized using guaiacol as a raw material; also available is bio-fermentation (green process)
*Common Purities: Food grade 99%+, reagent grade 99.5%+
One of the world's most widely used flavorings; used in chocolate, ice cream, cakes, biscuits, dairy products, beverages, and candies; the core source of vanilla flavor; also used as an antibacterial and antioxidant adjuvant.
Perfume, shower gel, hand cream, toothpaste flavoring; fixative and finishing agents.
Drug masking agent; intermediate in the synthesis of drugs such as L-DOPA.
Product Name: Vanillin
CAS: 121-33-5
Molecular Formula: C8H8O3
Molecular Weight: 152.15 g/mol
Appearance: White to light yellow crystalline powder or needle like crystals.
Odor: Sweet, warm, and creamy vanilla scent.
Melting Point: 81-83 °C (178-181 °F).
Boiling Point: 170 °C at 15 mmHg (sublimes under atmospheric pressure).
Density: 1.06 g/cm³ at 20°C.
Solubility:
Vanillin is highly soluble in ethanol, ether.
Moderately soluble in hot water (10 g/L at 25°C).
Poorly soluble in cold water and vegetable oils.
Stability:
Light sensitive -may discolor upon prolonged exposure.
Oxidizes slowly in air, requiring airtight storage.
pH Sensitivity: Vanillin powder is unstable in strong alkaline conditions, leading to discoloration.
*Natural: Extracted from vanilla beans (limited production, high price)
*Synthetic (Mainstream Industrial Method): Chemically synthesized using guaiacol as a raw material; also available is bio-fermentation (green process)
*Common Purities: Food grade 99%+, reagent grade 99.5%+
One of the world's most widely used flavorings; used in chocolate, ice cream, cakes, biscuits, dairy products, beverages, and candies; the core source of vanilla flavor; also used as an antibacterial and antioxidant adjuvant.
Perfume, shower gel, hand cream, toothpaste flavoring; fixative and finishing agents.
Drug masking agent; intermediate in the synthesis of drugs such as L-DOPA.
