Vanillin Chemical Properties

Melting point:

81 - 83°C

storage temp. 

Refrigerator

solubility 

Chloroform (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly)

form 

Solid

color 

White to Light Yellow

CAS Number Unlabeled

121-33-5

Vanillin Usage And Synthesis

Chemical Properties

White Solid

Uses

Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk from lignin-based byproduct of paper processes or from guaicol.

Vanillin(201595-58-6)Related Product Information

• E 300
• MILK POWDER
• Ethyl vanillin
• Disodium nucleotide
• L-(+)Sodium glutamate
• Inosinic Acid
• Disodium succinate
• Ethyl maltol
• lotus root starch
• capsicum oleoresin
• Aversive agent
• L-DIHYDROOROTIC ACID