Vanillin Flavoring Food Additive Vanillin Powder Natural Best Price
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- Supplier: Guangzhou Zio Chemical Co. Ltd.
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Product Overview
Description
Products Description
Vanillin, also known as vanillin, with the chemical name 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the vanilla bean of the Rutaceae plant, which is white to slightly yellow crystals or crystals Powder, slightly sweet, soluble in hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil.
Item | Standard |
Appearance | White Powder |
Assay | ≥ 98.0% |
Moisture Content | ≤ 1.0% |
Total Sugar | ≤ 1.0% |
Reducing Sugar | ≤ 0.20% |
Specific Rotation (20℃) | +4.0° – +7.0° |
PH Value (50%) | 5.0 – 7.0 |
Residue on Ignition | ≤ 0.1% |
Heavy Metals (as Pb) | ≤ 10ppm |
Melting Point | ≥ 95℃ |
Solution Color | Conforms |
Chlorides | ≤ 0.005% |
Sulphates | ≤ 0.01% |
Particle Size | 60-80 mesh |
Arsenic | ≤ 1ppm |
Application
1. Vanillin, also known as vanillin, with the chemical name 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from
the vanilla bean of the Rutaceae plant, which is white to slightly yellow crystals or crystals Powder, slightly sweet, soluble in
hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil.
2. The aroma is stable and not easy to volatilize at higher temperature. It is easy to oxidize in the air, and it is easy to
change color when it encounters alkaline substances.
the vanilla bean of the Rutaceae plant, which is white to slightly yellow crystals or crystals Powder, slightly sweet, soluble in
hot water, glycerin and alcohol, not easily soluble in cold water and vegetable oil.
2. The aroma is stable and not easy to volatilize at higher temperature. It is easy to oxidize in the air, and it is easy to
change color when it encounters alkaline substances.
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