Item name:
Vanillin
Description:
Vanillin is a phenolic aldehyde with the chemical formula C8H8O3. It is the primary component of the extract of the vanilla bean and has a role of a plant metabolite, a flavouring agent,
Group:
Additives
CAS Number:
121-33-5
EC Number:
204-465-2
Synonyms:
4-Hydroxy-3-methoxybenzaldehyde, Vanillin, VANILLIN CRYSTALS FOOD, VANILLIN FOOD, FLAVOUR VANILLA CUSTARD 75016-32, FLAVOUR VANILLA CUSTARD 75016-33, VANILLIN POWDER FOOD, FLAVOUR VANILLIN FOOD, Vanillin NF, 3-Methoxy-4-hydroxybenzaldehyde with 0.5% calciumstearate, Benzaldehyde, 4-hydroxy-3-methoxy-
Ipuac Name:
4-hydroxy-3-methoxybenzaldehyde
Molecular Formula:
C8H8O3
Molecular Weight:
152.149 g/mol
Boiling Point:
170ºC (15 mmHg)
Flash Point:
147ºC
Melting Point:
81-84ºC
Solubility:
11 mg/mL at 25 °C (water)
Density:
1.06 g/cm3
HS Code:
2912410000
Risk Statements:
R22