Food Additive CAS 121-33-5 Vanillin (Oap-019)

Details:

Vanillin 
Product Name: Vanillin
Synonyms: 2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;4-hydroxy-3-methoxy-benzaldehyd;4-hydroxy-3-methoxybenzaldehyde (vanillin);4-Hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyd;4-Hydroxy-m-anisaldehyde;;
Vanillin CAS No.: 121-33-5
Vanillin EINECS No.: 204-465-2
Vanillin Molecular formula: C8H8O3
Vanillin Molecular weight: 152.15
Vanillin Appearance: white powder
Vanillin Category: flavours and fragrances
 
Vanillin is widely used for perfuming of daily products, it is important fine chemical product. It should be in compliance with GB 2760 if used as food additive.
 

Vanillin USE
The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.
Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.
Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In 1970, more than half the world's vanillin production was used in the synthesis of other chemicals.
Additionally, vanillin can be used as a general purpose stain for developing thin layer chromatography (TLC) plates to aid in visualizing components of a reaction mixture. This stain yields a range of colors for these different components.