Vanillin and ethyl vanillin are both used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (–O–CH2CH3) instead of a methoxy group (–O–CH3).
Application:
As a flavorant, ethyl vanillin is about three times as potent as vanillin and is used in the production of chocolate.
Appearance: White or light yellow crystalline powder
Specification:
Items | Specifications |
Appearance | White to yellow crystalline powder or acicular crystal |
Odor | Odor and taste of vanilla |
Assay(GC) | 99.0% Min. |
Solubility test(25°C) | 1g of Ethyl vanillin should be soluble in 3ml 95% ethanol, and the obtained solution should be clear. |
Melting range | 76.0°C-78.0°C |
Loss on drying | ≤0.5% |
Residue on ignition | ≤0.05% |
Heavy metals(as Pb) | ≤0.001% |
Hg | ≤0.0001% |
As | ≤0.0003% |
Storage information | Stored in cool and dry place and kept away from direct light and heat. |
Packaging: 0.001-5kg/bag; 25kg/drum
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