Products

Vanillin

Product Information

Cat #

MFTP-160

CAS No.

121-33-5

Enzyme Commission Number

Product Overview

Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (-O-CH2CH3) instead of a methoxy group (-O-CH3).

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

Type

Function

Applications

Pharmaceutical Industry

Storage

Storage Buffer

Shelf Life

Strains

Source

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Timely shipping by optional means

Formula

Reaction

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

8.5g/L

Fermentation Time

40hrs

Recovery Yield

Starting Material

Specification

Standard and Custom Specifications

Substrates

Concentration

Usage And Dosage

Description

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.

For Research Use Only.

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