High purity Vanillin with good quality

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

CAS:

121-33-5

MF:

C8H8O3

MW:

152.15

Product Categories:

FOOD ADDITIVES;PHARMACEUTICALS;Food and Feed Additive;FINE Chemical & INTERMEDIATES;Food & Feed ADDITIVES;Food & Flavor Additives;Aromatics;Intermediates & Fine Chemicals;organic chemical;Aldehydes;Chemical Synthesis;HPLC Derivatization Reagents;Phytochemicals by Plant (Food/Spice/Herb);Vaccinium myrtillus (Bilberry);Zingiber officinale (Ginger);Flavor

Mol File:

121-33-5.mol

Chemical Properties

melting point 

81-83 °C(lit.)

boiling point 

170 °C15 mm Hg(lit.)

density 

1.06

vapor density 

5.3 (vs air)

vapor pressure 

>0.01 mm Hg ( 25 °C)

Fp 

147 °C

storage temp. 

Refrigerator

solubility 

methanol: 0.1 g/mL, clear

Water Solubility 

10 g/L (25 ºC)

Sensitive 

Air & Light Sensitive

Stability

Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.

Chemical Properties

white crystals with vanilla odour

Usage

The primary component of Vanilla bean extract.

Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk fro m lignin-based byproduct of paper processes or from guaicol.

Air & Water Reactions

Slowly oxidizes on exposure to air. . Slightly water soluble.

Fire Hazard

Flash point data for Vanillin are not available, however Vanillin is probably combustible.