Vanillin
Product
Food Additives
Others
Products
Vanillin

Structural formula: 

Molecular formula: C8H8O3

Molecular weight: 152.15

Specification:

executing national standard GB3861-83 and FCC IV

Appearance

White to faint yellow needle crystal or crystal powder

Melting point

81.0 - 83.0 ℃

content

99% min.

Loss on drying

0.5 % max.

As

0.0003% max.

Heavy metals (as Pb)

0.001% max

Uses: Food blending agent, it has strong milky smell. It can be used in cake, cool drink, chocolate, candy, cracker, instant noodles, bread, tobacco, wine, toothpaste, perfume etc.

Specification (packing): in 25/50kg fibre drums

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