1.Molecular formula:c6h603 2.Molecular weight:126.11 3.Appearance:white or slight
yellow needled crystal or crystalline powder 4.Specification: purity:98%min 5.Melting
6.Uses:food flavours as flavour enhancers£¬used to intensify the taste of chocolate£¬fruit
7.Packing:25kg fibre drum
1.Molecular formula:c7h803 2.Molecular weight:140.14 3.Appearance:white crystalline
4.Specification: purity:99%min 5.Melting point:89-92 centigrade 6.Uses:food flavours
used in fragrances formula of strawberry grape,peneapple,etc.As flavor enhancers
7.Packing:25kg fibre drum.Vanillin:
2.Appearance:white or slightly yellowish,crystalline powder or needles fragrance--oror
and taste of vanilla.
3.Melting point:81-83 deg c
4.Loss on drying 0.5% max
5.Solubility:it is clearly soluble that 1 g in 3 ml of 70% ethyl alcohol or 2 ml
95% ethyl alcohol at 25 deg c
6.Arsenic content:0.0003% max
7.Heavy metal(as pb):0.001% max
8.Standard:in accordance with bp80,bp93,bp98,usp fcc iii and fcc iv.
9.Uses:it is one of the important flavours with a dense of sweet cream and vanilla
odor. It is widely used in candy,ice cream,beverage,cake,chocolate,wine,cosmetic
and in perfuming of rubble and other products.
10.Package:25kg or 50kg fibre drums.
description:colourless or pale yellow viscous liquid odor:similar to the fragrance
of natural sandanol regractive index(20 centigrade): 1.5020-1.580 uses: used as
substitute for natural sandanol with long lasting fragrance.