BGC > CAS Search > 121-33-5

Appearance & Physical State	White or very slightly yellow needles
Density	1.06
Melting Point	81-84ºC
Boiling Point	170ºC (15 mmHg)
Flash Point	147ºC
Refractive Index	1.555
Water Solubility	10 g/L (25 ºC)
Stability	Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
Storage Condition	Store in a cool, dry place. Store protected from moisture. Store protected from light.
Vapor Pressure	>0.01 mm Hg ( 25 °C)
Vapor Density	5.3 (vs air)

Appearance	White crystalline powder
Solubility (25deg.c)	Lg completely soluble in 3ml 70% or 2ml 95% ethanol makes transparent solution
Loss on drying	0.1%max
Melting point (25deg.c)	81-83deg.c
Purity	99% min
Heavy metals(Pb)	10ppm max
As content	3ppm max
Residue lignite	≤ 0.05%
Sulphated ash	0.05% max

Appearance: White to light yellow crystalline powder or needle crystalline | Odor: Similar to the taste of vanilla | Assay: ≥ 99.0% | Melting Point: 81.0℃ -83.0℃ | Loss on drying: ≤ 0.5% | Content of AS: ≤ 0.0003% | Heavy Metal: ≤ 0.001% | Residue on Ignition: ≤ 0.1% | Packing: 25kg/50kg fibre drum

Molecular Formula: C8H8O3
Molecular Weight: 152.15
Hazard Symbols: Xn,Xi
UN Number: UN 2924 3/8/PG II
WGKGermany: 1
PackingGroup: II
HS Code: 29124100

Appearance	White to light yellow crystalline powder or needle crystalline
Odor	Similar to the taste of vanilla
Assay	≥ 99.0%
Melting Point	81.0℃ -83.0℃
Loss on drying	≤ 0.5%
Content of AS	≤ 0.0003%
Heavy Metal	≤ 0.001%
Residue on Ignition	≤ 0.1%
Packing	25kg/50kg fibre drum

IUPAC Name: 4-HYDROXY-3-METHYOXYBENZALDEHYDE
Purity: 99,0%
EC No.: 204-465-2
Nr FEMA: 3107

Assay:99.0%min

Alternative name	Vanillin
Further description	Vanillinum
Monograph	Ph.Eur.9.0
Pharmaceutical status	free
INCI	Vanillin
UEXDES	Chemicals solid

EINECS: 204-465-2 | Formular: C8-H8-O3

Mol weight: 15215
Purity (BY GC) : 99.9-100
FEMA : 3107
Boiling Point : 285°C
Flash Point : 212°F (100°C)

Documentation info:
TSCA Listed: Yes ||| GMO: No ||| Listed on CA Prop. 65: No ||| Food Grade: Yes ||| US Natural: No ||| EU Natural: No

Category statement: Flavor Library, Synthetic Aroma Chemicals

EINECS: 204-465-2 | Formular: C8-H8-O3

Mol weight: 15215

FEMA : 3107
Boiling Point : 285°C
Flash Point : 212°F (100°C)

Documentation info:
TSCA Listed: Yes ||| GMO: No ||| Listed on CA Prop. 65: No ||| Food Grade: Yes ||| US Natural: No ||| EU Natural: No
Shelf life: 60 MONTHS
GHS Signal: Warning

EINECS: 204-465-2 | Formular: C8-H8-O3

Mol weight: 15215
Purity (BY GC) : 99-100
FEMA : 3107
Boiling Point : 285°C
Flash Point : 212°F (100°C)

Documentation info:
TSCA Listed: Yes ||| GMO: No ||| Listed on CA Prop. 65: No ||| Food Grade: Yes ||| US Natural: Yes ||| EU Natural: Yes

Category statement: Flavor Library, Natural Aroma Chemicals
Shelf life: 36 MONTHS
GHS Signal: Warning

EINECS: 204-465-2 | Formular: C8-H8-O3

Mol weight: 15215
Purity % 99.5-100
FEMA : 3107
Boiling Point : 285°C
Flash Point : 212°F (100°C)

Documentation info:
TSCA Listed: Yes ||| GMO: No ||| Listed on CA Prop. 65: No ||| Food Grade: Yes ||| US Natural: Yes ||| EU Natural: No

Category statement: Flavor Library, Natural Aroma Chemicals
Shelf life: 60 MONTHS
GHS Signal: Warning

Purity :99%
Smile code:C1=C(OC)C(=CC=C1C=O)O
MDL Number:MFCD00006942
Available in stock: 3225.002

Assay or Purity: 98%min
Small packages available: 1G, 5G, 10G, 20G etc
Please contact us for more information, thank you

Smile code:
C1=C(OC)C(=CC=C1C=O)O
MDL Number:
MFCD00006942
Purity :
99%
Available in stock:
15 g

Product Categories: API Impurity standards and reference substances for laboratory testing.
API Name: Vanillin
Molecular Formula: C8H8O3
Molecular Weight: 152,15

Vanillin for Flavours/Fragrances/Cosmetics
CAS :121-33-5
Vanillin is a widely used edible spice, which can be found in the seeds of vanilla or artificially synthesized, with a strong milky aroma.

Vanillin is currently an internationally recognized safe edible flavoring agent, which is widely used in various flavored foods that need to increase the milky flavor. Such as cakes, cold drinks, chocolate, and candies; it can also be used in soaps, toothpastes, perfumes, rubber, plastics, and pharmaceuticals.
Used in all kinds of flavored foods that need to increase the flavor of milk, such as cakes, cold drinks, chocolate, candy, biscuits, instant noodles, bread and tobacco, flavored alcohol, toothpaste, soap, perfume, cosmetics, ice cream, beverages and Daily Cosmetics