Vanillin 4-Hydroxy-3-methoxybenzaldehyde cas 121-33-5
Iso-Vanillin 3-Hydroxy-4-methoxybenzaldehyde CAS 621-59-0
Ethylvanillin 3-Ethoxy-4-hydroxybenzaldehyde CAS 121-32-4
Certificate of Analysis (Vanillin (Food Grade))
Batch Number: 20100525F Analysis Date: 25th May., 2010
Batch Quantity: 5500KGs Certificate Date: 25th May., 2010
Manufacture Date: 25th May., 2010 Expire Date: 14th May., 2012
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Test Items
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Test Standards
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Test Results
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Appearance
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White to light yellow crystalline powder or needle crystalline
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White to light yellow crystalline powder
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Odor:
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Similar to the taste of vanilla
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Similar to the taste of vanilla
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Solubility:
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1g/2ml 95% ethanol
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CONFORMS
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Asaay
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99.0%min
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99.20%
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Molecular Weight
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0.8x106min
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1.11x106
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Melting Point:
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81.0 to 83.0
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82.0
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Loss on Drying
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0.50%max
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0.18%
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Heavy Metal (as Pb)
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10ppm max
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7ppm
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Arsenic
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3ppm max
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0.9ppm
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Residue on Ignition:
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0.1% max
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0.04
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Staphylococcus aureus
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Negative
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Negative
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Salmonella
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Negative
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Negative
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Escherichia coli
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Negative
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Negative
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Conclusion
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Up to standard
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Conclusion: Conforms to FCC IV +the Enterprise Standard.
Packing size : 20kg/fibre drum
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