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% |