Pure Vanillin Powder CAS# 121-33-5

It has the dual characteristics of aldehyde and phenolic hydroxyl groups, and can undergo oxidation, reduction, condensation and other reactions.
It is easily oxidized in the air, and the color gradually darkens.
It is widely used as a food additive to increase the vanilla flavor of foods, such as ice cream, chocolate, cakes, beverages, etc. It can cover up the bad smell in food and improve the taste and quality of food.
It is used in perfumes and cosmetics to give the products a unique fragrance. It has a certain antioxidant effect and can protect other ingredients in cosmetics. As a drug intermediate, it is used to synthesize some drugs. It has certain antibacterial and anti-inflammatory effects.

Pure Vanillin Powder CAS# 121-33-5

Vanillin Basic information
Summary Vanilla extract Important spices Physicochemical properties Action and use Side Effects Vanitrope Industrial production methods vanillin Content analysis Toxicity Limited use Industry development Chemical property Uses Methods of production
Product Name: Vanillin
Synonyms: 4-Formyl-2-methoxyphenol;Protocatechualdehyde, methyl-;protocatechualdehyde3-methylether;p-Vanillin;Vanillaldehyde;vanillin (3-methoxy-4-hydroxy- benzaldehyde);Zimco;METHYL PROTOCATECHUIC ALDEHYDE
CAS: 121-33-5
MF: C8H8O3
MW: 152.15
EINECS: 204-465-2
Product Categories: Chemical Synthesis;Organic Building Blocks;Pharmacopoeia;Pharmacopoeia A-Z;V;Polyether Antibiotics;Analytical Reagents;Analytical/Chromatography;by Application;Derivatization Reagents;Derivatization Reagents HPLC;HPLC Derivatization Reagents;Nutrition Research;Aromatic Aldehydes & Derivatives (substituted);Analytical Chemistry;TLC Stains;Food and Feed Additive;FINE Chemical & INTERMEDIATES;Food & Feed ADDITIVES;Food & Flavor Additives;Flavor;Inhibitors;PHARMACEUTICALS;FOOD ADDITIVES;Aromatics;Intermediates & Fine Chemicals;Isotope Labelled Compounds;organic chemical;Aldehydes;Bioactive Small Molecules;Building Blocks;C8;Carbonyl Compounds;Cell Biology;Phytochemicals by Plant (Food/Spice/Herb);Vaccinium myrtillus (Bilberry);Zingiber officinale (Ginger);bc0001;121-33-5
Mol File: 121-33-5.mol
Vanillin Structure
Vanillin Chemical Properties
Melting point 81-83 °C(lit.)
Boiling point 170 °C15 mm Hg(lit.)
density 1.06
vapor density 5.3 (vs air)
vapor pressure >0.01 mm Hg ( 25 °C)
refractive index 1.4850 (estimate)
FEMA 3107 | VANILLIN
Fp 147 °C
storage temp. 2-8°C
solubility methanol: 0.1 g/mL, clear
pka pKa 7.396±0.004(H2O I = 0.00 t = 25.0±1.0) (Reliable)
form Crystalline Powder
color White to pale yellow
PH 4.3 (10g/l, H2O, 20℃)
Odor at 100.00 %. vanilla
Odor Type vanilla
Water Solubility 10 g/L (25 ºC)
Sensitive Air & Light Sensitive
Merck 14,9932
JECFA Number 889
BRN 472792
Stability: Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
LogP 1.17 at 25℃
CAS DataBase Reference 121-33-5(CAS DataBase Reference)
NIST Chemistry Reference Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5)
EPA Substance Registry System Vanillin (121-33-5)

评价

目前还没有评价

成为第一个“Pure Vanillin Powder CAS# 121-33-5” 的评价者

您的邮箱地址不会被公开。 必填项已用 * 标注

购物车