植物エキス

White Powder Gallic Acid Monohydrate CAS 5995-86-8 Food Additive Organic Synthesis Introduction: Gallic acid monohydrate is a white to off-white solid at room temperature and pressure, and has strong acidity. Uses: 1. Used as a depolarizer in electrochemical analysis; used to reduce phosphomolybdic acid; used to test antimony, barium, bismuth, calcium, cerium and copper, etc.; used to determine phosphorus, nitrite, silver, thorium and titanium, etc. 2. Food additive. Product

Flavors and Fragrances Musk ketone CAS 81-14-1 Cosmetic Essence Essence Fixative Introduction: White crystalline powder. Melting point 134.5-136.5 ℃, flash point>100 ℃ in benzyl benzoate 25%, benzyl alcohol 13%, and other oil-based fragrances. There is a sweet and musky animal fragrance, with a gentle and long-lasting aroma. Uses: It is used as a fixative for cosmetics essence and seasonal essence. Product Name Musk ketone CAS 81-14-1 MF C14H18N2O5 MW 294.3 EINECS 201-328-9

Flavors and Fragrances Methyl dihydrojasmonate CAS 24851-98-7 Food Spices Daily Chemical Spices Introduction: Light grass yellow to yellow transparent oily liquid. Presenting a fresh Lily aroma. Boiling point 300 ℃, relative density (d421) 0.9968, refractive index (nD20) 1.4583. Almost insoluble in water. Uses: 1. Food spices 2. Used for preparing artificial jasmine oil, jasmine and evening jasmine base. A small amount is used for lily of the valley, which can thicken and

Flavors and Fragrances Citronella oil CAS 8000-29-1 Food Additives Daily Chemical Spices Introduction: Yellow liquid. Relative density 0.8842-0.8965, refractive index 1.4650-1.480. There is a strong aroma of green grass. Uses: It is one of the important natural flavors that can be directly used as a soap flavoring. Mainly used for separating and extracting citral and geraniol, and further synthesizing various important spices such as citral, hydroxycitral, roseol, menthol,

Flavors and Fragrances Dihydrocoumarin CAS 119-84-6 Food Spices Daily Chemical Spices Introduction: Dihydrocoumarin is also known as 1,2-benzodihydropyranone, Tonkamel, and Melilotine. Natural products exist in Melilotus officinalis. It has a coumarin-like aroma at room temperature and a nitrobenzene smell at high temperatures. It has a spicy taste. It is a colorless or light yellow viscous liquid, or leaf-shaped crystals. Relative molecular weight 148.17. Relative density 1

Flavors and Fragrances Guaiacol CAS 5392-40-5 Food Spices Daily Chemical Spices Introduction: Colorless or slightly yellow liquid with a strong lemon aroma. No optical rotation. Boiling point 228 ℃, flash point 92 ℃. There are two isomers, cis and trans. When treated with sodium bisulfite, the cis solubility is extremely low, while the trans solubility is large, so the two can be separated. Cis citral: relative density (d20Chemicalbook 0.8898), refractive index (nD20) 1.4891,

Organic Intermediates Cinnamaldehyde CAS 104-55-2 Flavors and Fragrances Food Additives Fragrance Enhancer Preserving Agent Introduction: light yellow viscous liquid with a special cinnamon aroma. Relative density 1.049 (20 ℃/4 ℃), melting point -7.5 ℃, boiling point 253 ℃ (partially decomposed), 127 ℃ (2.13KpChemicalbooka), refractive index 1.6195, flash point 71 ℃. Easy to dissolve in ethanol, chloroform, and oils, soluble in propylene glycol, difficult to dissolve in water

Flavors and Fragrances Methyl eugenol CAS 93-15-2 Food Additives Daily Chemical Spices Introduction: Colorless to slightly yellow liquid. Boiling point 249 ℃, relative density 1.032-1.036, refractive index 1.532-1.536, flash point 99 ℃, soluble in 2 volumes of 70% ethanol and oil. There is a sweet aroma of clove anise, similar to the scent of carnation, with a transparent and long-lasting fragrance, and a warm and spicy tea like aroma. Uses: Can be used as a fragrance

Flavors and Fragrances Vanillin CAS 121-33-5 Food Additives Coloring Agent Flavoring Agent Introduction: White needle shaped crystals. There is a fragrant smell. Uses: GB2760-1996 stipulates that vanillin is an allowed edible flavoring. It is widely used to prepare vanilla, chocolate, cream and other essence, with a dosage of 25%~30 Chemicalbook%, or directly used in biscuits and cakes, with a dosage of 0.1%~0.4%, cold drinks of 0.01%~0.3%, and sweets of 0.2%~0.8%, especially