CAS No.: | 121-33-5 |
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Formula: | C7h6o3 |
EINECS: | 204-465-2 |
Environmental Protection: | Yes |
Certification: | GMP |
Color: | White |
Samples: |
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Customization: |
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Basic Information:
Name: vanillin
Appearance: Off-white to white
Grade: Food Grade
Type: Nutrition Enhancers
Molecular formula: C8H8O3
EINECS No. 204-465-2
CAS code: 121-33-5
Vanillin Reference Dosage in Food (mg/kg) |
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Soft Drink |
63 |
Flour |
100 |
Candy |
200 |
Caramel |
150-550 |
Chewing Gum |
270 |
Confections |
150-300 |
Syrup |
330 |
Flavored Milk |
50 |
Baking Food |
200-500 |
Cold Drink |
50 |
Condiment |
150 |
Ice Cream |
50 |
Alcohol |
250 |
Vanillin sugar |
200 |
Chocolate |
15-250 |
Animal feed |
50 |
Application Area:
The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections and baked goods.
Vanillin is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles.
Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.
FAQ
Application Area:
Uridine 5-Mophosphate Disodium are produced through the hydrolytic reaction from Ribonucleic acid(RNA) as raw material by enzymatic catalysis to form four kinds of nucleotides 5- 'AMP (adenosine-5'-monophosphate), 5'-GMP•2Na(guanosine-5'-monophosphate, disodium salt), 5'-CMP(cytidine-5'-monophosphate)-, 5'-UMP•2Na (uridine- 5'-monophosphate,Disodium salt) .By the chromatographic isolation, four kinds of separated 5'-nucleotide products with high purity can be obtained. These products can be widely applied in medicine, reagent, fine chemical industry, and additive of food fields etc.
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