Product Parameter
| Trade Name | Profuma-VAN |
| CAS No. | 121-33-5 |
| Product Name | Vanillin |
| Chemical Structure |  |
| Appearance | White to slightly yellow crystals |
| Assay | 97.0% min |
| Solubility |
Slightly soluble in cold water, soluble in hot water. Freely soluble in ethanol, ether, acetone, benzene, chloroform, carbon disulfide, acetic acid.
|
| Application |
Flavor and Fragrance
|
| Package | 25kg/Carton |
| Shelf life | 3 years |
| Storage | Keep container tightly closed and in a cool place. Keep away from heat. |
| Dosage | q.s. |
Application
1. Vanillin is used as food flavor and daily chemical flavor.
2. Vanillin is a good spice for obtaining powder and bean fragrance. Vanillin is often used as a foundation fragrance. Vanillin can be widely used in almost all fragrance types, such as violet, grass orchid, sunflower, oriental fragrance. It can be combined with Yanglailialdehyde, isoeugenol benzaldehyde, coumarin, hemp incense, etc. It can also be used as a fixative, modifier and mixture. Vanillin can also be used to cover up bad breath. Vanillin is also widely used in edible and tobacco flavors, and the amount of vanillin is also large. Vanillin is an essential spice in vanilla bean, cream, chocolate, and toffee flavors.
3. Vanillin can be used as a fixative and is the main raw material for the preparation of vanilla flavor. Vanillin can also be directly used to flavor foods such as biscuits, cakes, candies, and beverages. The dosage of vanillin is based on normal production needs, generally 970mg/kg in chocolate; 270mg/kg in chewing gum; 220mg/kg in cakes and biscuits; 200mg/kg in candy; 150mg/kg in condiments; 95mg/kg in cold drinks
4. Vanillin is widely used in the preparation of vanillin, chocolate, cream and other flavors. The dosage of vanillin can reach 25%~30%. Vanillin can be directly used in biscuits and cakes. The dosage is 0.1%~0.4%, and 0.01% for cold drinks %~0,3%, candy 0.2%~0.8%, especially dairy products.
5. For flavors such as sesame oil, the amount of vanillin can reach 25-30%. Vanillin is directly used in biscuits and cakes, and the dosage is 0.1-0.4%, cold drinks 0.01-0.3%, candies 0.2-0.8%, especially those containing milk product.
