Buy Vanillin CAS 121-33-5 — Food & Fragrance Grade | UAB An Group Export

Buy Vanillin CAS 121-33-5 — Food & Fragrance Grade | UAB An Group Export
Vanillin is the world's most widely used flavour and fragrance 
chemical, responsible for the characteristic vanilla aroma 
found in a vast range of food, beverage, cosmetic, and 
fragrance products. Produced synthetically at high purity 
from guaiacol or lignin sources, food and fragrance-grade 
Vanillin delivers consistent, reproducible vanilla character 
at significantly lower cost than natural vanilla extract.

CAS Number: 121-33-5
Other Names: 4-Hydroxy-3-methoxybenzaldehyde, 
             Methyl Protocatechualdehyde, Vanillic Aldehyde
Molecular Formula: C8H8O3
Molar Mass: 152.15 g/mol
Appearance: White to off-white crystalline powder or needles
Odour: Characteristic sweet, warm, creamy vanilla aroma
Density: 1.056 g/cm3
Melting Point: 81-83°C (178-181°F)
Boiling Point: 285°C (545°F)
Flash Point: 147°C
Purity: >=99.5% (food and fragrance grade)
Solubility: Slightly soluble in water, freely soluble 
            in ethanol and organic solvents
FEMA Number: 3107

Primary Applications:
- Food and beverage — vanilla flavouring in confectionery, 
  bakery, dairy, beverages, and processed foods
- Fine fragrance and perfumery — sweet vanilla base note 
  in oriental and gourmand fragrance compositions
- Pharmaceutical manufacturing — masking agent for bitter 
  drug flavours and excipient in oral formulations
- Cosmetic formulation — fragrance ingredient in lotions, 
  creams, body washes, and personal care products
- Nutraceuticals — flavour enhancer in dietary supplements 
  and nutritional products
- Industrial applications — intermediate in pharmaceutical 
  and specialty chemical synthesis

UAB An Group Export supplies food and fragrance-grade 
Vanillin at >=99.5% purity to verified buyers worldwide 
with full CoA, SDS, and export documentation. Contact us 
at info@angroupexport.com or via WhatsApp at 
+1 (350) 210-1380.