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| Alias | / |
| CAS-Nr. | 121-33-5 |
| Chemische Formel | C8H8O3 |
| EINECS-Nr. | 204-465-2 |
| Erscheinungsbild | White to slightly yellow crystalline powder |
| MOQ | 25 t |
| Spezifikation für die Verpackung | 25Kgs Net Fiber Drums |
| Anwendungsbereiche | Antioxidant and antibacterial properties |
Food grade vanillin is a widely used natural flavoring ingredient. It has a strong vanilla aroma and is commonly used to simulate the aroma of natural vanilla beans. Vanillin is favored in the food industry for its pure aroma and stable chemical properties, and is an important component in food additives.
Vanillin is mainly used as a food additive to enhance or impart a vanilla flavor to food. It is widely used in products such as ice cream, chocolate, cakes, candies, beverages, and dairy products to enhance flavor and increase consumer sensory enjoyment. Vanillin can not only enhance the aroma of food, but also to some extent mask unpleasant odors, making the overall taste of food more harmonious. In addition, the stability of vanillin makes it suitable for use in various food processing processes, including baking and frozen food production.
| Item | JP 15 Standard |
| Erscheinungsbild | White Crystal-Line Powder, Odorless |
| pH | 4.1~5.6 |
| Identification | Infrared Absorption Spectrum Should Conform To Requirement |
| Clarity And Color Of Solution | Clear And Colorless |
| Heavy Metals | 10 ppm Max |
| Chloride | 0.011％ Max |
| Sulphate | 0.010％ Max |
| Iron | 10 ppm Max |
| Ammonium | 0.02％ Max |
| Loss On Drying | 0.20％ Max |
| Related Substances | 0.2% Max |
| Residue On Ignition | 0.1％ Max |
| Assay | 99.0%-101.0% |
| Total Count | Not More Than 1000cfu/g |
| Yeast and Mould | Not More Than 100cfu/g |
| Escherichia Coliform | Absent in 10g |
| Salmonella | Absent in 25g |
