1. Ethyl vanillin is a synthetic compound that is 3½ times stronger in flavor than real vanilla, although the flavor is not quite the same. 2. Ethyl Vanillin FCC4 is used as a substitute for vanilla in foods and perfumes as a food additive, because Ethyl Vanillin is less expensive and keeps better in storage and transport. 3. Ethyl vanillin is widely used for the vanilla bean type and chocolate type edible flavor. 4. It can also be used in cream, fruity, smoke, sugar and caramel, nuts and rum flavors.
PRODUCT NAME: |
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SYNONYMS: |
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FORMULA: |
C9H10O3 |
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MOLECULAR WEIGHT: |
166.17 |
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PROPERTIES: |
White crystal powder |
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EINECS NO.: |
204-464-7 |
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CAS NO.: |
121-32-4 |
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HS CODE: |
2912420000 |
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SPECIFICATION: |
Inspection Standard |
Haccp, Kosher, Hala, ISO |
Components: |
Guaranteed Analysis: |
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Appearance |
White crystal powder |
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Assay |
≥99% |
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Melting point |
76.0 -78. 0°C |
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Solubility |
1g sample can be dissolved in 3ml 95% alcohol |
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Residue on ignition |
≤0.05% |
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Loss on drying |
≤0.5% |
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Heavy Metals (as Pb): |
≤10ppm |
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Arsenic |
≤0.0003% |
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PACKAGING: |
25kg/bag |
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QUANTITY/CONTAINER: |
24MT in 20’FCL without pallets |
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HANDLING&STORAGE: |
Kept in a light-proof, dry and cool place |