White Powder Extra Pure Vanillin, For Food Ingredients

Vanillin 1.Structure and Chemical name: Chemical name is 3-methoxy-4-hydroxy-benzaldehyde, Chemical formula is C8H8O3, and the Chemical structure is2.Specifications: Confirm to GB 1886.16, BP, FCC, USP standard. Appearance：White to pale yellow crystalline powder Odder: Similar to Vanillin Purity (by GC): ≥99.5% Melting Point: 81.0～83.0℃ Solubility: 1g sample can completely soluble in 2ml 95% ethanol makes transparent solution Loss on drying:≤0.5% Arsenic content: ≤3 mg/kg Heavy Metal(Pb): ≤10 mg/kg 3.Uses : Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product. 4.Packing and Expiry life: in 0.5 or 1 Kg tins, 25Kg cartons or 50 Kg iron drums, Expiry life is 3 years (under suitable storage condition) Products Vanillin Ethyl Vanillin Guaiacol o-Nitrochlorobenzene p-Nitrochlorobenzene m-Nitrochlorobenzene o-Aminoanisole ortho-Vanillin Glyoxylic Acid