| Message: | Appearance: White to light yellow acicular crystal or crystalline powder
Source: To be from natural 4-Methyl guaiacol other than vanilla bean
Melting point:81-83℃
Weightlessness in dry state:≤ 0.5%
Heavy metal(count as pb, mg/kg): ≤10
Arsenic content( mg/kg): ≤3
Solubility (25℃):Lg: 3ml (70%) akg lg: 2ml (95%) (in alcohol)
Odor:Similar to the fragrance of vanilla bean
Vanillin is functional groups include aldehyde, ether, and phenol. It is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals.
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.It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
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, but as of 2004 this use accounts for only 13% of the market for vanillin.
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. |
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