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Vanillin
121-33-5
C8H8O3
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether.
It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals
| Vanillin | |
| CAS | 121-33-5 |
| Formula | C8H8O3 |
| Molecular Weight: | 152.15 |
| Structural Formula: | |
| Synonyms: | 2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde |
| Usage OF Vanillin | |
| It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals | |
| PROPERTIES OF Vanillin | |
| Appearance & Physical State | White crystals or slightly yellow needles with vanilla, sweet, balsamic and pleasant odor |
| Density | 1.06 |
| Boiling Point | 170ºC (15 mmHg) |
| Melting Point | 81-84ºC |
| Flash Point | 147ºC |
| Refractive Index | 1.555 |
| Water Solubility | 10 g/L (25 ºC) |
| Stability | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. |
| Storage Condition | Store in a cool, dry place. Store protected from moisture. Store protected from light. |
| Vapor Density | 5.3 (vs air) |
| Vapor Pressure | >0.01 mm Hg ( 25 °C) |
| Vanillin SAFETY INFO: | |
| RTECS | YW5775000 |
| Hazard Class | |
| Safety Statements | S22-S24/25 |
| HS Code | 2912410000 |
| WGK Germany | 1 |
| Packing Group | |
| RIDADR | |
| Risk Statements | R22 |
| Hazard Codes | Xn |
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