Vanillin Melting Point PurCert Secondary Reference Standard (CRM) [Includes characterization data for Identification test]
PurCert
Properties
| Vapour pressure | >0.01 mm Hg (25 °C) |
| Autoignition temp. | >400 °C |
| Assay Purity | NA |
| Refractive index | n20/D 1.485 |
| B pt. | 170 °C/15 mmHg (lit.) |
| M pt. | 80.3-84.2°C |
| Density | 1.06 |
| Form | Powder |
Safety Information
| Hazard Statement(s) | H319 |
| Precautionary Statement | P264 - P280 - P305 + P351 + P338 - P337 + P313 |
| GHS Pictogram |
|
| Signal word | Warning |
| HS Code | 29124100 |
| Flash point | 147°C |
| Storage Temp. | Store at Room Temperature |
| Storage Class | 11 - Combustible Solids |
Description
Application
Vanillin is widely applied as a synthetic flavoring agent in foods like chocolate ice cream beverages and baked goods as well as in perfumes cosmetics and pharmaceuticals.
Purpose
The primary purpose of vanillin is to impart a cost-effective vanilla flavor and aroma mask bitterness in products and serve as a fragrance fixative or antimicrobial preservative.
General Description
Vanillin is a white crystalline phenolic aldehyde with the chemical formula CHO known for its distinctive vanilla aroma and taste primarily as 4-hydroxy-3-methoxybenzaldehyde
Documents
| SDS | |
| COA | |
| Specification | |
| Bulk quote order form | |
| Sample COA |