Technical aspects
Vanillin is characterised by a high active substance content and consistent physical and chemical parameters.
| Parameter | Value |
|---|---|
| Appearance | White to slightly yellow crystals |
| Taste and odour | Similar to vanilla |
| Purity | ≥ 97% |
| Solubility | 1 g in 100 ml of water at 25°C, in 20 ml of glycerine, in 20 ml of water at 80°C; soluble in alcohol, chloroform and ether |
| Melting range | 81 – 83°C |
| Loss on drying | ≤ 0.5% |
| Ash after roasting | ≤ 0.5% |
