Ethyl Vanillin
As a flavouring agent, ethyl vanillin due to its fragrance potential is used in the production of chocolate. It is used in the food and beverage industry as a flavouring agent, specifically for the flavouring of foods, chocolates, ice creams, and beverages.
- Synonyms
- 3-ethoxy-4-hydroxybenzaldehyde, Ethyl Vanillin
- Chemical Formula
- C9H10O3
- CAS Number
- 121-32-4
Characteristics
- Molar Weight
- 166.17 g/mol
- Melting Point
- 76-78 °C
- Boiling Point
- 295.1 °C
- Flash Point
- 127 °C
- Density
- 0.636 - 0.640 g/cc
- Forms
- Powder, White, Yellow, Crystalline
Uses and Applications
Key applications
- Fragrances
- Flavouring agent
- Confectionery
- Pharmaceuticals
- Beverage
- Personal care
- Beauty products
Industries
- Pharma
- Beauty & Personal Care
- Food & Nutrition