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Personne àcontacter Mr. Marco
Baoliyuan Bld. Room 8423, No 55 xingfuyicun Chaoyang, Beijing, Beijing
Product Name: Vanillin Vanillin supplier Category: Food additives equivalent of natural and artificial flavor spices Synonyms: *-Hydroxy**-methoxybenzaldehyde / CAS *******5 / FEMA ***7 Formula: C8H8O3 Mol./mass: **2.*5 Appearance: White to slightly yellow needle-like crystalline powder, with a uniquely sweet aroma Boiling point, ÃÅ’ï¿&frac*2;ÃÅ’ï¿&frac*2; C: **4 ***- **5 Melting point, ÃÅ’ï¿&frac*2;ÃÅ’ï¿&frac*2;C: *1 ***- *3 Density (*0 ÃÅ’ï¿&frac*2;ÃÅ’ï¿&frac*2; C), g/cm3: 1.**5 Solubility: *4 c *4g soluble in **0mL*0 c water or *0ml glycerol; soluble in ethanol, ether, chloroform, acetic acid and hot volatile oil Specification: FCC IV; GB ********8 Packaging: *5kg or *0kg packaging or depending on customersâï¿&frac*2;ï¿&frac*2; requirements Uses: Vanilla-making ingredient, chocolate, butter flavor Application: Use a maximum of *5% ***- *0% only. Use 0.1% ***- 0.4% for biscuits and cakes. Use 0.2% ***- 0.8% for candy. Vanillin is vulnerable to light, and in the presence of an alkaline agent, its color changes easily. Storage/ Transportation: Store in a cool, dry, ventilated place. Do not mix or invert. Avoid exposure to heat and air pollution. Keep away from heat and moisture during transport. Laws: 1, ADI 0 ***- *0/kg (FAO / WHO, ***4). 2, D*0 1.*8g/kg (rat, oral) .3, MNL 1g/kg (rat, oral). 4, GRAS (FDA, **2.*0, ***4).
