PRODUCT IDENTIFICATION
VANILLIN GENERAL INFORMATION
| • Chemical name |
4-hydroxy-3-methoxybenzaldehyde |
• Synonyms |
(BAN)Vanillin |
• HS CODE |
29124100 |
• CAS NO |
121-33-5 |
• GRADE |
Vanillin USP23/ FCC IV (4) |
• FORMULA |
C8 H8 O3 |
• MOLECULAR WEIGHT |
152.14 |
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VANILLIN PROPERTIES
| • Appearance: |
White or slightly yellowish, crystalline powder or needles |
• Odor: |
Odor and taste of vanilla |
• Flash Point: |
147° C |
• Melting Range: |
81-84° C |
• Boiling point: |
170° C (@ 15mmHg) |
• Specific Gravity: |
1.05 g/ cm 3 (@ 25° C) |
• Solubility: |
Dissolve 1.0g in 3ml of alcohol,the solution should be transparent |
• Freely soluble in alcohol and methanol. |
Soluble in ether |
VANILLIN DANGER IDENTIFICATION
• Harmful if swallowed irritating to cyes.May be harmful if inhaled or absorbed through the skin.
VANILLIN EMERGENCY FIRST AID MEASURES
• Inhalation:Remove to fresh air.If not breathing,give artificial respiration.If breathing is difficult,give oxygen.
VANILLIN APPLICATION
• As food blending agent. Vanillin has strong milky smell. Vanillin can be used in cake, cool drink, chocolate, candy, cracker, instant noodles, bread, tobacco, wine, toothpaste, perfume, etc...
VANILLIN PACKING
• In 25Kg carton or fiber drum.
VANILLIN STORAGE AND TRANSPORTATION
• Requirementss: Vanillin should be preserved in well-closed containers,and kept away food,drinking and animal feed.The working site or workshop shall be well ventilated and equipped with dustproof equipment and dust remover.
• Storage:Vanillin should be preserved in well-closed containers,stored in a dry and well-ventilated place at room temperature,and protected from light and moisture.
• Conditions to avoid:Vanillin storage in the same place or mix-up with strong acidic or alkaline materials is forbidden.
• Vanillin Store in a cool and dry place and in a tightly closed container.
