| Availability: | |
|---|---|
Food and Beverage Industry: The largest application. Used in ice cream, confectionery, baked goods, chocolates, desserts, and soft drinks.
Fragrance Industry: A key ingredient in perfumes, soaps, candles, and air fresheners, providing a warm, sweet base note.
Pharmaceuticals: Used as a flavoring agent to mask the unpleasant taste of medicines, especially in syrups and lozenges.
Laboratory Use: Used as a raw material for the synthesis of other chemicals and as a standard in analytical chemistry.
Precautions for safe handling
Work processes where generation of dust may occur must be performed under effective process ventilation (e.g. local exhaust ventilation). Running water and eye wash equipment must be available. Wash hands before breaks, before using restroom facilities, and at the end of work. Avoid formation of dust.
Condition for safe storge, including any incompatibilities
Keep container tightly closed and in a cool, well-ventilated place. Keep away from heat and ignition sources, light sensitive. Keep in a dry place.
| CAS No. | 121-33-5 |
| Synonym | Vanillin Vanillin powder 2-Methoxy-4-formylphenol 4-Formyl-2-methoxyphenol 3-Methoxy-4-hydroxybenzaldehyde 4-Hydroxy-3-methoxybenzaldehyde |
| EINECS No. | 204-465-2 |
| FEMA | 3107 |
| Molecular Formula | C8H8O3 |
| Molecular Weight(g/mol) | 152.15 |
| Appearance | White to pale yellow needle-like crystals or powder |
| Odor | Rich aroma of vanilla |
| Purity (%) | ≥99% |
| Melting Point(℃) | 81~82 |
| Boiling Point(℃) | 285 |
| Solubility | Slightly soluble in water and soluble in organic solvents such as ethanol and ether |
