[Offer to Sell]

Vanillin

Product Name: Vanillin
CAS: 121-33-5
MF: C8H8O3
MW: 152.15
EINECS: 204-465-2
Molecular formula: 4-(HO)C6H3-3-(OCH3)CHO
Density: 1.060 g/ml
Melting point: 81.00 C - 83.00 C
Boiling point: 170.00 C
Flash point: 153.00 C
Boiling point pressure 15.00mmHg
Usage: Used as food flavors, daily chemical flavors, pharmaceutical intermediates, and also as standard reagents for organic analysis.
Appearance: White to slightly yellow crystals, usually needle-shaped
Smell: Sweet, milky and vanilla aroma
Solubility (25℃): 1g sample is completely dissolved in 3ml 70% or 2ml 95% ethanol
Packaging and transportation: 25KG/barrel or as per buyer’s requirements
Storage: Store in a cool, dry, protected area away from food, beverages and animal feed. Lined with polyethylene bag and covered with iron sheet packaging. Store in a dry and ventilated warehouse.

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