Ethyl vanillin(CAS#121-32-4)

Chemical Property:

Molecular Formula	C9H10O3
Molar Mass	166.17
Density	1.1097 (rough estimate)
Melting Point	74-77 °C (lit.)
Boling Point	285°C
Flash Point	127°C
JECFA Number	893
Water Solubility	slightly soluble
Solubility	Soluble in alcohol, ether, chloroform, and also soluble in sodium hydroxide solution
Vapor Presure	<0.01 mm Hg ( 25 °C)
Appearance	White to white-like fine crystals
Color	White to off-white
Merck	14,3859
BRN	1073761
pKa	7.91±0.18(Predicted)
Storage Condition	Store below +30°C.
Stability	Hygroscopic
Sensitive	Light Sensitive
Refractive Index	1.4500 (estimate)
MDL	MFCD00006944
Physical and Chemical Properties	Melting point 76-79°C boiling point 285°C water-soluble easily soluble
Use	Widely used in food, chocolate, ice cream, beverage and daily cosmetics to play the role of flavoring and fixing flavor

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Product Detail

Product Tags

Risk Codes	R22 – Harmful if swallowed R36/37/38 – Irritating to eyes, respiratory system and skin.
Safety Description	S26 – In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 – Wear suitable protective clothing.
WGK Germany	1
RTECS	CU6125000
TSCA	Yes
HS Code	29124200
Hazard Note	Harmful/Irritant/Light Sensitive
Toxicity	LD50 orally in rats: >2000 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964)

Introduction

Slightly soluble in water, soluble in alcohol, ether, chloroform, glycerin and propylene glycol, 1g of the product is soluble in about 2ml of 95% ethanol.

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121-32-4