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Vanillin CAS#121-33-5
CAS Number: 121-33-5
Chemical Formula: C8H8O3
Synonyms:
2-Methoxy-4-formylphenol
3-Methoxy-4-hydroxybenzaldehyde (vanillin)
4-Formyl-2-methoxyphenol
MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)
Appearance: White Powder
Vanillin CAS#121-33-5
Vanillin is found in many plants, such as the tuber of Rhizoma Gastrodiae (Tian Ma), the whole herb of Equisetum (Mu Zei), Ulva pertusa (Kong Shi Chun), and sugar beets, vanilla beans, Peru balsam, and so on .
| Vanillin Chemical Properties |
| Melting point | 81-83 °C(lit.) |
| Boiling point | 170 °C15 mm Hg(lit.) |
| bulk density | 600kg/m3 |
| density | 1.06 |
| vapor density | 5.3 (vs air) |
| vapor pressure | >0.01 mm Hg ( 25 °C) |
| refractive index | 1.4850 (estimate) |
| FEMA | 3107 | VANILLIN |
| Fp | 147 °C |
| storage temp. | 2-8°C |
| solubility | methanol: 0.1 g/mL, clear |
| pka | pKa 7.396±0.004(H2O I = 0.00 t = 25.0±1.0) (Reliable) |
| form | Crystalline Powder |
| color | White to pale yellow |
| Odor | at 100.00 %. vanilla |
| PH | 4.3 (10g/l, H2O, 20℃) |
| biological source | synthetic |
| Odor Type | vanilla |
| Water Solubility | 10 g/L (25 ºC) |
| Sensitive | Air & Light Sensitive |
| Merck | 14,9932 |
| JECFA Number | 889 |
| BRN | 472792 |
| Stability: | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. |
| Cosmetics Ingredients Functions | FRAGRANCE |
| LogP | 1.17 at 25℃ |
| CAS DataBase Reference | 121-33-5(CAS DataBase Reference) |
| NIST Chemistry Reference | Benzaldehyde, 4-hydroxy-3-methoxy-(121-33-5) |
| EPA Substance Registry System | Vanillin (121-33-5) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 22-36/37/38-36 |
| Safety Statements | 26 |
| WGK Germany | 1 |
| RTECS | YW5775000 |
| Autoignition Temperature | >400 °C |
| TSCA | Yes |
| HS Code | 29124100 |
| Hazardous Substances Data | 121-33-5(Hazardous Substances Data) |
| Toxicity | LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner) |
Product Application of Vanillin CAS#121-33-5
Vanillin is a flavorant made from synthetic or artificial vanilla which can be derived from lignin of whey sulfite liquors and is syntheti- cally processed from guaiacol and eugenol. the related product, ethyl vanillin, has three and one-half times the flavoring power of vanillin. vanillin also refers to the primary flavor ingredient in vanilla, which is obtained by extraction from the vanilla bean. vanillin is used as a substitute for vanilla extract, with application in ice cream, desserts, baked goods, and beverages at 60–220 ppm.
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