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Vanillin
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Ref No.: HB-A056
Synonyms : Methylprotocatechuic aldehyde; Vanilla; Lioxin;
Molecular Formula : C8H8O3
Molecular Weight : 152.14
CAS No .: 121-33-5
Einecs No.: 204-465-2
CoE: 107
GENERAL DESCRIPTION
Appearance: White or slightly yellowish spiculate crystals
Odor: Characteristic odor of Vanilla bean, fresh
PHYSICOCHEMICAL PROPERTIES
Assay (GC): ≥99%
Melting point (°C): 81 ~ 83
Water: ≤0.5%
Residue on ignition: ≤0.05%
Solubility (25°C): 1 gram clearly soluble in 100 ml water
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Main purpose
1. as the consumption of essence, chemical essence, pharmaceutical intermediates.
2. is to obtain the powder, bean fragrant good spices. Often used for foundation incense. Can be widely used in almost all types, such as violet, orchid, sunflower, Oriental flavor. Doubles as a combinedl, isoeugenol benzyl ether, coumarin, musk and other is set incense, modifier and mixture, can also be used to cover up bad breath. In the consumption of tobacco flavor, tobacco use is also more widely, but also a large amount of. In vanilla beans, cream, chocolate, toffee aromas are without spices.
3. vanillin is China provision allowing the use of edible spices, can be used as a fixative, is the main raw materials of vanilla flavor. It can be directly used in biscuits, cakes, candy, drinks and other food flavoring. According to the normal production needs, the general in chocolate 970mg/kg; gum 270mg/kg; pastry, cookies 220mg/kg; candy 200mg/kg 150mg/kg; 95mg/kg; cold drinks in.
4. GB-2760-2011 provides for the use of edible spices. The dosage of 0.1% ~ 0.4%, cold drink of 0.01% ~ 0.3%, candy 0.2% ~ 0.8%, especially containing dairy products widely used in the preparation of vanilla, chocolate, butter flavor, amount of up to 25% ~ 30%, or directly to biscuits and cakes.
