Ethyl vanillin the major phenolic constituents in vanilla products, are widely used as flavoring agents in foods and beverages. Ethyl vanillin, also used as a synthetic compound, is 2.5 times stronger in flavor than vanillin and used to substitute a large amount of vanillin, since it is less expensive and keeps better in storage and transport. Ethyl vanillin is converted to 3-ethoxy4-hydroxybenzaldehyde and 3-ethoxy-4-hydroxymandelic acid after dietary intake[1].Ethyl Vanillin, is used as a flavorant, which is about three times as potent as vanillin (V097500) and can be utilized in the production of chocolate. It has also shown to have antioxidant properties.
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Synonyms: 6-[(2-carboxy-4,5-dihydroxy-6-methoxy-3-oxanyl)oxy]-4,5-dihydroxy-3-methoxy-2-oxanecarboxylic acid;Alginic Acid Sodium Salt, Technical Grade;hzsn;CuringBon;Sodium alginate, AR,90%;Alginate Sodium;FEMA 2015;Alginicacidsodiumsalt,lowviscosity CAS: 9005-38-3 MF: C5H7O4COONa MW: 0 EINECS: 618-415-6 Product Categories: Anionic Surfactants;Carbohydrates;Carbohydrates and Starches;Fucus vesiculosus;Functional Foods;Materials Science;Food additives;Natural Polymers;Nutrition Research;Phytochemicals by Plant (Food/Spice/Herb);Polymer Additives;Polymer Science;stabilizer;As a thickener, stabilizer, emulsifier, a large number of applications in food industry;Polymers;Polysaccharide;Surfactants;bc0001;9005-38-3 Mol File: Mol File |
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