Vanillin - 4-hydroxy-3-methoxybenzaldehyde, C8 H8 O3 | Usp23/fcc Iv Grade, Versatile Food Blending Agent

We are offering our customers a wide range of Vanillin, which are available following Specifications :-
Chemical Name: 4-hydroxy-3-methoxybenzaldehyde
HS Code: 29124100
CAS No: 121-33-5
Grade: Vanillin USP23/ FCC IV (4)
Formula: C8 H8 O3
Molecular Weight: 152.14

Vanillin Application
As food blending agent. Vanillin has strong milky smell. Vanillin can be used in cake, cool drink, chocolate, candy, cracker, instant noodles, bread, toothpaste, perfume, etc.

Vanillin Packing
In 25Kg carton or fiber drum.
Vanillin Storage And Transportation
Requirementss: Vanillin should be preserved in well-closed containers, and kept away food, drinking and animal feed. The working site or workshop shall be well ventilated and equipped with dustproof equipment and dust remover.
Storage: Vanillin should be preserved in well-closed containers, stored in a dry and well-ventilated place at room temperature, and protected from light and moisture.

Conditions to avoid: Vanillin storage in the same place or mix-up with strong acidic or alkaline materials is forbidden.
Vanillin Store in a cool and dry place and in a tightly closed container.