OEM Manufacturer Adenosine - Isovanillin CAS 621-59-0 Purity ≥99.0% (HPLC) High Purity – Ruifu

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OEM Manufacturer Adenosine - Isovanillin CAS 621-59-0 Purity ≥99.0% (HPLC) High Purity – Ruifu Detail:

Manufacturer with High Purity and Stable Quality
Chemical Name: Isovanillin
CAS: 621-59-0
High Quality, Commercial Production

Chemical Name Isovanillin
Synonyms 3-Hydroxy-4-Methoxybenzaldehyde
CAS Number 621-59-0
CAT Number RF-PI245
Stock Status In Stock, Production Scale Up to Tons
Molecular Formula C8H8O3
Molecular Weight 152.15
Brand Ruifu Chemical
Item Specifications
Appearance White or Beige Colour Crystals or Powder
Identification IR Spectrum Conforms Standard
Odor Creem and Olive Odor
Melting Point 113.0~115.0℃
Purity / Analysis Method ≥99.0% (HPLC)
Loss on Drying ≤1.0%
Vanillin ≤0.10% (HPLC)
Ethoxyvanillin ≤0.05%
Other Individual Impurities ≤0.05%
Test Standard Enterprise Standard
Usage Pharmaceutical Intermediates; Food Additives; Organic Synthesis
Main Raw Materials List of Isovanillin
No. Materials Use
1 Veratraldehyde CAS:120-14-9 Starting Material
2 Sulfuric Acid Condensation
3 Toluene Solvent
4 30% Hydrochloric acid Adjust PH
5 30% Sodium Hydroxide Solution Adjust PH

Package: Bottle, Aluminum foil bag, Cardboard drum, 25kg/Drum, or according to customer’s requirement.

Storage Condition: Store in sealed containers at cool and dry place; Protect from light, moisture and pest infestation.

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Shanghai Ruifu Chemical Co., Ltd. is the leading manufacturer and supplier of Isovanillin (CAS: 621-59-0) with high quality.

Isovanillin (CAS: 621-59-0) is an important fine chemical product, used as perfume, flavor, food and cosmetic additives, plant growth regulator, etc., it is also an important pharmaceutical intermediate. As a spice, it has unique properties than vanillin, its fragrance can change with the change of ambient temperature, so it is especially suitable for special cosmetics and some special spice industry. It is widely used as a pharmaceutical intermediate in the food and beverage industry, chemical synthesis of flavors and chemical analysis.


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