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| Catalog Number | CI-SC-1340 |
| Product Name | Natural Vanillin |
| CAS | 121-33-5 |
| Structure |  |
| Molecular Weight | 152.15 g/mol |
| Molecular Formula | C8H8O3 |
| Melting Point | 81.0-83.0℃ |
| Appearance | White Or Slightly Yellow Needle-like Crystals OrCrystalline Powder |
| Application | Natural Vanillin can be used as a fixative, coordinating agent and flavoring agent, and is widely used in food, beverage, cosmetics, daily chemicals and pharmeutical industries. |
| Storage | The product may be stored for 24 months from the date of manufture in the unopened originalcontainer and at room temperature.It should be protected from light, heat, oxygen and moisture. Keep container tightly closed. Once opened, use contents quickly. |
| Advantage | Higher quality with assay above 99.5% ; Natural source, pure odor ; Low cost ; Wide application |
| Assay | ≥99.5% |
| Chemical Name | 4-Hydroxy-3-methoxybenzaldehyde |
| EC Number | 204-465-2 |
| INCI | Vanillin |
| Loss On Drying | ≤0.5% |
| Normal Dosage | - Food industry: Pastries and biscuits: 0.01-0.04% Candies: 0.02-0.08% Baked goods: ≤220mg/kg Chocolate: ≤970mg/kg - Cosmetics: ≤1.2% Tag: Functional Ingredient , Nutritional Ingredient , Nutritional Supplement Component |
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