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Vanillin powder Raw Materials CAS 121-33-5
Product Overview:
Vanillin powder, commonly known as vanilla powder, vanillin, vanillin powder, vanilla extract and vanillin, is an important spice extracted from vanillin bean, one of the most productive varieties of synthetic spices, and an important raw material for the preparation of chocolate, ice cream, chewing gum, pastry and tobacco flavors. It occurs naturally in vanilla pods, as well as clove oil, oak moss oil, balsam of Peru, balsam of Tolu, and balsam of Benzoin. Vanillin has a strong and distinctive aroma of vanillin, which is stable and does not evaporate at higher temperatures. It is easily affected by light, gradually oxidized in the air, and easily discolored by alkali or alkaline substances. The aqueous solution reacts with ferric chloride to form a blue-purple solution. Vanillin can be used in many daily flavor formulations, but is primarily used in food flavors. Especially in candy, chocolate, beverages, ice cream, alcohol is widely used in tobacco flavor is also very useful.
Vanillin powder Raw Materials CAS 121-33-5 Attributes
MF:C8H8O3
MW:152.15
EINECS:204-465-2
Specification:Vanillin powder
Sample:Vanillin powder
Brand:Vanillin powder
Appearance: powder
Storage: Cool Dry Place
Brand: chemical Raw Materials
Shelf Life: 2 Years
Test Method: HPLC
Vanillin powder Raw Materials CAS 121-33-5 Details
Uses and synthesis of Vanillin powder
Vanillin powder, commonly known as vanilla powder, vanillin, vanillin powder, vanilla extract and vanillin, is an important spice extracted from vanillin bean, one of the most productive varieties of synthetic spices, and an important raw material for the preparation of chocolate, ice cream, chewing gum, pastry and tobacco flavors. It occurs naturally in vanilla pods, as well as clove oil, oak moss oil, balsam of Peru, balsam of Tolu, and balsam of Benzoin. Vanillin has a strong and distinctive aroma of vanillin, which is stable and does not evaporate at higher temperatures. It is easily affected by light, gradually oxidized in the air, and easily discolored by alkali or alkaline substances. The aqueous solution reacts with ferric chloride to form a blue-purple solution. Vanillin can be used in many daily flavor formulations, but is primarily used in food flavors. Especially in candy, chocolate, beverages, ice cream, alcohol is widely used in tobacco flavor is also very useful.
Applications/Functions of Vanillin powder
- Vanillin powder is a food flavoring agent, featuring the aroma of vanillin bean and strong milk aroma. It is an indispensable and important raw material in the food additive industry, and is widely used in all kinds of flavoring foods that need to enhance the flavor of milk. Such as cake, cold drinks, chocolate, candy, biscuits, instant noodles, bread and tobacco, flavoring wine, toothpaste, soap, perfume cosmetics, ice cream, beverages and daily cosmetics play a role in increasing aroma and fixing aroma. Vanillin can also be used in soap, toothpaste, perfume, rubber, plastics, and pharmaceuticals.
- Vanillin can be used as an analytical agent for the determination of protein, azindene, phloroglucinol, tannic acid, iron ions, determination of chlorine and flavorings from benzoic acid, and organic microanalysis of methoxy group standards.
Physicochemical Property of Vanillin powder
White acicular crystal. It has a sweet smell. Soluble in 125 times water, 20 times ethylene glycol and 2 times 95% ethanol, soluble in chloroform.
Production methodprocess of Vanillin powder
Vanillin powder is prepared from o-anisole hydrolyzed by diazo to guaiacol, condensed with formaldehyde in the presence of nitrosodimethylaniline and catalyst, or reacted with trichloromethane catalyzed by potassium hydroxide, and then purified by extraction, vacuum distillation and crystallization.
