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

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