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99% Vanillin CAS:121-33-5 CAS NO.121-33-5
- Min.Order: 10 Gram
- Payment Terms: T/T,
- Product Details
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- 99% Vanillin
- Vanillin Manufacturer
- Flavor And Fragrance
Quick Details
- ProName: 99% Vanillin CAS:121-33-5
- CasNo: 121-33-5
- Molecular Formula: C8H8O3
- Appearance: White Powder
- Application: It Can Be Used As Pharmaceutical Inte...
- DeliveryTime: 2-4 days after confirming your payment...
- PackAge: 100g/ bag, 2 kg/ bag, 25kg/ carton or ...
- Port: Wuhan
- ProductionCapacity: 10000 Metric Ton/Month
- Purity: 99%
- Storage: Store in sealed containers at cool & d...
- Transportation: By DHL, TNT, FedEx, HKEMS, UPS, Etc
- LimitNum: 10 Gram
Superiority
Advantages:
Hubei XinRunde Chemical Co., Ltd is a renowned pharmaceutical manufacturer. We can offer high quality products at competitive price in quick delivery with 100% custom pass guaranteed. Never stop striving to offer our best service is our philosophy. We have Flexible and Untraceable payment terms. As a leading manufacture, our products have been exported to Germany, Norway, Poland, Finland, Spain, UK, France, Russia, USA, Brazil, Mexico, Australia, Japan, Korea, Thailand, Indonesia, Uruguay and many other countries.
1. Quality.Every batch of steroid powders have tobetested by our QC(quality control) before they are allowed to sell.
2. Delivery We have stock, so we can delivery quickly at the very day when receive the payment. Within 24 hours after receiving the payment Lead time 4 or 7 days.
3. Discreet package Safelyand Professionally Disguised Package Guaranteed. For your safety and to insure delivery all products will be packed in a discreet way to prevent any suspicions, no steroids related name will appear on the parcels. high successful delivery rate.
4. Warm after-sale service Any of your question would be solved for the first as soon as possible.
Details
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| Vanillin Basic information |
| 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) |
| FEMA | 3107 | VANILLIN |
| refractive index | 1.4850 (estimate) |
| Fp | 147 °C |
| storage temp. | Refrigerator |
| solubility | methanol: 0.1 g/mL, clear |
| form | Crystalline Powder |
| color | White to pale yellow |
| PH | 4.3 (10g/l, H2O, 20℃) |
| Water Solubility | 10 g/L (25 ºC) |
| Sensitive | Air & Light Sensitive |
| Merck | 14,9932 |
| BRN | 472792 |
| Stability: | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. |
| CAS DataBase Reference | 121-33-5(CAS DataBase Reference) |
| NIST Chemistry Reference | Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5) |
| EPA Substance Registry System | Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5) |
| Safety Information |
| Hazard Codes | Xn,Xi |
| Risk Statements | 22-36/37/38-36 |
| Safety Statements | 24/25-22-37/39-26-36/37/39 |
| RIDADR | UN 2924 3/8/PG II |
| WGK Germany | 1 |
| RTECS | YW5775000 |
| TSCA | Yes |
| HazardClass | 3/8 |
| PackingGroup | II |
| HS Code | 29124100 |
| Hazardous Substances Data | 121-33-5(Hazardous Substances Data) |
| Toxicity | LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner) |
| Vanillin Usage And Synthesis |
| Summary |
Vanillin is the artificial synthesis of the first kind of flavor, synthesized by the German M. Harman, and G-Dr. Twyman in 1874. Usually It is divided into methyl vanillin and ethyl vanillin. 1. Methyl vanillin: white or slightly yellow crystalline, with vanilla aroma and rich milk fragrance, is the largest varieties of perfume industry, is the main ingredients of universal favorite creamy vanilla flavor. Its use is very extensive, such as in food, chemical, tobacco industry as spices, flavoring agent or a flavor enhancer, which is the majority in food consumption of drinks, candy, cakes, biscuits, bread and roasted seeds. There are no relevant reports that vanillin was harmful to the human body. 2. Ethyl vanillin: white to micro yellow needle crystal or crystalline powder, similar to vanilla beans, aroma than methyl vanillin thicker. It is a broad-spectrum flavors, which is one of the world's most important synthetic spice, is an important and indispensable raw material for food additives industry. The aroma is 3-4 times than the vanillin, with aromas of vanilla bean aroma and long-lasting fragrance. Widely used in food, chocolate, ice cream, drinks and cosmetics play aroma and flavour. Also ethyl vanillin also is feed additives, electroplating industry of brightening agent, the pharmaceutical industry of intermediates. C. Guaiacol glyoxylate route By using guaiacol and glyoxylic acid as raw material then by condensation, oxidation and decarboxylation made to vanillin. This method is mainly composed of French Rhone-Poulenc company research and development, and production in large scale. The use of glyoxylic acid from maleic acid methyl ester was prepared by two ozone decomposition (German patent 3224795). The synthetic route has the advantages of wide material source, less reaction steps, low cost, less three wastes pollution. Therefore, it is considered to be the most appropriate method. |
| Chemical Properties | white crystals with vanilla odour |
| Uses | The primary component of Vanilla bean extract. |
| Uses | Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk fro m lignin-based byproduct of paper processes or from guaicol. |
| Uses | An intermediate and analytical reagent. |
| Uses | Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods and animal feeds. Fragance and flavor in cosmetics. Reagent for synthesis. |