Vanillin
Food additive EvroVanillin
Organoleptic characteristics
Appearance - crystals/powder
Color - white to yellowish
Aroma - meets or better than standard
Physicochemical parameters
Boiling point - 285°C
Melting point - 81-83°C
Molar mass - 152.15 g/mol
Density - 1.056 g/cm³
Flash point - 147 °C
Storage conditions
Store in a dry place in original unopened containers at a temperature of 8 to 25°C. Preferred relative humidity: <50-60%. Protect from direct sunlight.
Best before date
60 months
Package
Boxes with polymer insert. Net weight 25 kg
Country of origin
Norway
