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Flavours

Food, beverage, pharmaceutical drug or any other consumption product has a sensory impression called flavor. Taste and smell are two chemical senses which influence the flavor. Natural and artificial flavours can be added to alter the flavor of products that are taken orally. Our company, Avanschem produces Flavours, like Vanillin, Ethyl Vanillin and Cocoa Powder. Vanillin is a main component of vanilla bean's extract, which is mainly used to add vanilla flavor in beverages, food products and pharmaceutical products. Ethyl Vanillin is a flavorant used in chocolate products. In comparison to  Vanillin, Ethyl Vanillin is more potent. Cocoa powder is used as a main ingredient in beverages and bakery products, like cakes and brownies. Cocoa seeds are ground into the unsweetened cocoa powder.
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Physical Form : Powder
Water Solubility : soluble in chloroform, ether, in solutions of fixed alkali hydroxides; solutions in glycerin and hot water. Soluble in 125 parts water, 20 parts glycerin, 2 parts 95% alcohol, chloroform, ether.
Vapor Density : 1.056 g/cm3
Melting Point : 81–83 °C
Boiling point : 285 °C (545 °F; 558 K)
Supply Ability : Ready Stock per day
Ethyl Vanillin
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Ethyl Vanillin
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Molecular Formula : C9H10O3
Water Solubility : Ethyl vanillin is soluble in water
Vapor Density : 1.2±0.1 g/cm3
Physical Form : Powder
Appearance : OFF WHITE CRYSTAL POWDER
Supply Ability : Ready Stock per day
Cocoa Powder
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Cocoa Powder
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Appearance : light brown color
Melting Point : 32°C and 36°C
Water Solubility : cocoa powder is not very soluble
Vapor Density : 35 lb/cu ft
Physical Form : Powder
Supply Ability : Ready Stock per day


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