Vanillin

Vanillin. Appearance: White or slightly yellow crystals, usually need-like, affected by light. Odor: oder and taste of vanilla. Assay (GC): 99.26% As: <=0.0003% Heavy Metals: <=0.001% Melting point: 81.0 82.5 Residue on ignition: <=0.05% Solubility: Soluble in alcohol,chloroform,ether, 1g of vanillin soluble in 100ml water at 25, in 20ml gly, in 20ml water at 80 Loss on Drying :0.5% max Application Used as the fragrance enhencer in cake, drink, chocolate, confectioneries, cracker, instant noodles, bread, tobacco, wine, toothpaste, perfume, pharma and etc. Packing and Storage: 25kg fibre/bag & Leave in the shady and cool dry place.