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Ethyl Vanillin is a white crystalline compound having a silky
lusture and characteristics aroma of the Vanilla. It is used
as a flavouring agent for cakes, desserts, confectionary etc.
It is also a fundamental ingredient in many perfumes &
fine fragrances.Ethyl Vanillin is preferred to methyl Vanillin
since it has three times flavouring strength.
Specifications :
| Appearance |
: Fine, needle like crystals with silky
lusture |
| Colour |
: White to slightly yellow |
| Residue on Ignition |
: 0.025 % |
| Assay - Vanillin content |
: 99.5% to 99.9% |
Physical Contents
| Bulk Density |
: 1.150 kg/M3 at 80 oC |
| Melting Point |
: 74 - 76 Deg. |
| Flash Point |
: 115 Deg. C. |
| Loss on Drying |
: Nil |
Solubility
| Water |
: Slightly Soluble |
| Ethanol |
: Easily Soluble |
| Glycol |
: Easily Soluble |
| Glycerine |
: Easily Soluble |
METHOD OF USE
Ethyl Vanillin in its crystalline form could be mixed with
sugar. Dosage should be very closely controlled, an excess
of the product may cause slight bitterness in taste.
EFFECT
4-5 gm Ethyl Vanillin substitutes in taste and odour, 1 kg
of natural Bourbon Vanilla pods. 1 kg of Ethyl Vanillin replaces
3 kg of Methyl Vanillin in intensity, strength and taste.
This results in important economic savings for the user.
USAGE
Taste - Biscuits, Chocolates, Ice-Creams, Cakes and Pasteries
Smell-Flavour Industry, Cosmetics, Perfumes, Soaps, Agarbatti
and Dhoops.
STORAGE CONDITIONS
Containers should be well closed and kept away from light,
heat, dampness/moisture and other aromatic products.
PACKAGING
Ethyl Vanillin is available in 5kgs., 25kgs Packing
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