121-32-4|Ethyl vanillin
This product has the aroma of vanillin, but it is more elegant than vanillin, and the aroma intensity is 3-4 times higher than vanillin. It is mostly used as food spices in snacks, food, beverages, etc., and is mainly used to prepare vanilla. Food flavors, soft drinks, ice cream, chocolate, tobacco and alcohol, etc. Also used in perfumes and cosmetics. In the food industry, its application fields are the same as vanillin. It is especially suitable as a flavoring agent for dairy-based foods. It can be used alone or in combination with vanillin, glycerin, etc. It is mainly used as a flavoring agent in cosmetics in the daily chemical industry. This product is mainly used as flavoring and spice in pharmaceutical manufacturing. It is mostly used in liquid preparations containing glycerol and ethanol as diluents. It is also used in semi-solid preparations and solid preparations, such as creams and granules.
Specification of CAS: 121-32-4|Ethyl vanillin
Chemical name: Ethyl vanillin; 3-ethoxy-4-hydroxybenzaldehyde
Molecular formula: C9H10O3
CAS number: 121-32-4
Implementation standard: GB/T 1886.283-2016.
Aroma: similar to the aroma of vanillin beans, 3-4 times that of vanillin.
Solubility: 1g of sample is completely dissolved in 3ml of 95% (V/V) ethanol, and it should be a clear solution.
Melting point ( degree ): 76.0-78.0
Content (GC) (%): Greater than or equal to 99.9
Weight loss after drying (%): Less than or equal to 0.5
Arsenic content (As) (%): Less than or equal to 0.0003
Heavy metals (calculated as Pb) (%): Less than or equal to 0.001
Glowing residue (%): Less than or equal to 0.05
Product packaging: 20kg full paper drum (food grade lining bag)
Package and transportation of CAS: 121-32-4|Ethyl vanillin
Package:25kg/100kg
Related articles of CAS: 121-32-4|Ethyl vanillin
A Tai, T Sawano, F Yazama - Bioscience, biotechnology, and …, 2011 - academic.oup.com
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