Product Name | Vanillin |
---|---|
Molecular Formula | C8H8O3 |
Molecular Quantity | 152.15 |
Properties | White or light yellow crystalline powder |
Usages | Vanillin has been used in the food industry as flavor, fragrance, and pharmaceutical intermediates |
Package | 1000g/tins (20 tins in one 20kg/carton), 500g/tins (40 tins in one 20kg carton), 25kg/drum |
Shelf Life | 2 years under suitable storage conditions |
Used quantity and limits
Dosage according to normal production needs, the general 970mg/kg in chocolate;270mg/kg in chewing gum;220mg/kg in cakes and biscuits;200mg/kg in the candy condiment;150mg/kg in seasoning;95mg/kg in cold drink.
Check item | Specifications | Check conclusion |
Color) | White to pale yellow crystal powder | Conformity |
Odor | Odor and taste of vanilla | Conformity |
Content | ≥99.5% | 99.98% |
Loss on drying | ≤0.5% | 0.07% |
Heavy metals as pb | ≤0.001% | 0.0007% |
As | ≤0.0003% | 0.0001% |
Melting range | 81.0-83.0ºC | 81.38ºC |
Residue on ignition % | ≤0.05% | 0.02% |
Solubility | Soluble in alcohol,chloroform,ether;1g dissolves in 100ml water at 25ºC ,in 20ml glycerin, | |
Conclusion | comply with GB3861-2008 and FCCIV |