China H&Z® Ethyl vanillin Factory
Ethyl Vanillin CAS No: 121-32-4
Molecular Formula: C9H10O3
Molecular Weight: 166.18
Ethyl Vanillin Brief Description
Appearance: Fine white or slightly yellow crystals;
Odor: Characteristic of vanilla, stronger than vanillin;
Conclusion:The product conforms to the standard of FCCVII.
Package:20/25kg fiber drums/Cartons or According to clients' requirement
Ethyl Vanillin Introduction:
H&Z® Ethyl vanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO. This colourless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively.
Ethyl vanillin is a synthetic molecule, not found in nature. It is prepared via several steps from catechol, beginning with ethylation to give "guethol". This ether condenses with glyoxylic acid to give the corresponding mandelic acid derivative , which via oxidation and decarboxylation gives ethyl vanillin.
Ethyl Vanillin Specifications
|
Item |
Standard |
|
Appearance |
white to light yellowcrystal |
|
Assay (%) |
≥ 99 |
|
Loss on drying (%) |
≤0.50 |
|
Residue on ignition (%) |
≤ 0.05 |
|
Heavy metal (Pb) |
10 ppm |
|
Arsenic (%) |
≤ 0.0003 |
|
Odor |
Dense odor like vanilla bean |
|
Solubility |
1g smaple can dissolved in 3ml 70% alcohol |
|
Melting point (℃) |
76~78 |
|
Storage |
in the shade |
|
Packing |
25kg/drum |
Applications of Ethyl Vanillin:
1. Ethyl Vanillin is one of the most important flavorants. It is a flavoring agent with aroma of vanilla bean and a strong fragrance.
2. Ethyl Vanillin is an indispensable raw material in the food additive industry. Used in a variety of flavoring foods that require aromas such as cakes, cold drinks, chocolates, candies, biscuits, instant noodles, bread and tobacco, flavored alcohol, toothpaste, soap, perfume, ice cream, beverages and daily use. Aromatizing and setting aroma in cosmetics.
3. Ethyl Vanillin can also be used in soaps, toothpaste, perfumes, rubber, plastics, pharmaceuticals.
Ethyl Vanillin Advantage:
Ethyl vanillin is much stronger than natural vanilla, however, it is less expensive to use in large-scale food production.Ethyl vanillin is also easier to preserve than vanilla extract. Ethyl vanillin is used in chocolate, maple syrup, ice cream, and beverages, and is actually utilized in many fragrances as well.
