Vanillin can be widely used in the fragrance of edible, tobacco, and daily products, and it is also an important fine chemical product. When synthetic vanillin is used as a food additive, please use it in accordance with the requirements of GB 2760. The shelf life of artificial ethyl vanillin is three years if it meets the specified storage and transportation conditions, complete packaging, and unopened. You need to re-inspect whether the vanilla chemical meets the quality requirements after the expiry date, and it can still be used if it is qualified.
|Appearance:||White to slightly yellow crystal or crystalline powder|
|Fragrance:||Vanillin has a fragrance similar to vanilla.|
|Melting Point: ||81.0～83.0℃|
|Solubility (25℃):||1g sample is completely dissolved in 2mL 95%(V/V) ethanol, which is a transparent liquid|
|Weight Loss after Drying:||≤0.5%|
|Heavy Metal Content (calculated as Pb):||≤10 mg/kg|
|Arsenic Content: ||≤3 mg/kg|
|Packaging:||You can choose 0.5Kg or 1.0Kg tins, 25Kg carton, 50Kg iron drum.|
Vanillin has the aroma of vanilla bean and rich milk fragrance, which plays the role of enhancing and setting fragrance. Currently, vanillin is widely used in cosmetics, tobacco, cakes, confectionery, and baked food industries. Vanillin is one of the synthetic flavors with the largest output in the world, and its industrial production has a history of more than 100 years. The recommended dosage of vanillin in final flavored foods is approximately 0.2-20,000 mg/kg. Vanillin can be divided into natural vanillin and synthetic vanillin according to production methods. Compared with synthetic vanillin, the price of natural vanillin is 50-200 times that of synthetic vanillin. Therefore, natural vanillin is only used on a small number of occasions with special needs. The actual use of vanillin is mainly synthetic vanillin.
Vanillin is one of the most widely used food excipients in the world, and it has the reputation of "the king of food flavor". It is mainly used as a flavor enhancer in the baking industry. The addition amount of natural and artificial vanillin in cakes and biscuits is 0.01% ~ 0.04%, and in confectionery is 0.02% ~ 0.08%. The maximum usage of baked goods is 220mg/kg and the maximum usage of chocolate is 970mg/kg.