Vanillin

CAS Number:121-33-5；Chemical formula:C8H8O3； Molecular weight:152.15； Melting point：81-83℃； Boiling point：170℃15mm Hg(lit.)； Density：1.06； Steam density:5.3 (vs air) Vapor Pressure>0.01mm Hg（25℃）； Flash point：147℃； Solubility methanol:0.1g/mL , clear

Main usage

1、Used as food flavor, daily chemical flavor, medical intermediate

2、It is a good raw material for obtaining powdery fragrance and bean fragrance. Often used as foundation fragrance. It can be widely used in almost all fragrance types, such as violet, orchid, sunflower and oriental fragrance. It can be used in combination with jasminol, Isoeugenol benzyl ether, coumarin and musk as a fixative, modifier and blending agent, it can also be used to cover up bad smells. It also widely used in edible and tobacco flavors, and the dosage is large. It is a must-have spice in vanilla bean, cream, chocolate, and toffee flavors.

3、Vanillin is an edible spice that is allowed to be used in China. It can be used as a fixative and is the main raw material for preparing vanilla flavor. It can also be directly used for flavoring biscuits, pastries, candies, beverages and other foods.

4、GB2760 2011 stipulates that vanillin is allowed to be used as food flavors. It is widely used in the preparation of vanilla, chocolate, cream and other flavors, the dosage can reach 25%-30%, or directly used in biscuits and pastries.

5、In the pharmaceutical industry, it is used in the production of anti hypertensive drug methyl-dopa, catechol dopa, as well as Pirenoxine sodium eye drops and diaveridine, etc.

6、Used as a standard reagent for organic analysis.