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Vanillin
Chemical Name: 3-Methoxy-4-hydrouxybenzaldehyde
CAS No: 121-33-5
Molecular Formula: C8H8O3
Relative Molecular Mass: 152.15
Quality Standard:Conform to the standard of FCC and GB3861-2008.
Specifications:
Physical Form: Fine, white to slightly yellow crystals, usually needle-lie; affected by light.
Odor: Ardor and taste of Vanilla.
Solubility: Soluble in alcohol, chloroform.ether.1 g vanillin is soluble in 100ml water at 25 oC.
in 20ml glycerin ,in 20ml water at 80 oC.
Melting range: 81-83 oC.
Assay (on dried basis): 97.0%min.
As: 3mg/kg max.
Heavy metals (on Pb basis):10mg/kg max.
Loss on drying: 0.5% max.
Uses:
Vanillin is one of the most
Packing:
In net 50kg or 25kg fibre drums; in 25kg cartons.
In net 500g plastic bags packed in net 10kg cartons.
Storage and Transportation:
The products should be stored in a cool, dry and ventilated warehouse, avoid offensive odors pollution and kept away from fire source.
Handle with care; sunlight and rain should be prevented during transportation, mixed loading and transportation with hazardous substances should be prohibited .On condition that the requirements are met, the packing is intact and sealed; the shelf life will be 2 years
