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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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  • CAS No:121-33-5
  • Appearance:WHITE POWDER
  • Purity:100%
  • Boiling point:285 °C (545 °F; 558 K)
  • Vapor Density :1.056 g/cm3
  • Color:White
  • Molecular Formula:C8H8O3
  • FEMA No:3107
  • Delivery Time:2 to 3 Days
  • Supply Ability:Ready Stock per day
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Ethyl Vanillin

  • Physical Form:Powder
  • Water Solubility:Ethyl vanillin is soluble in water
  • FEMA No:2464
  • Molecular Formula:C9H10O3
  • Melting Point:76 °C
  • Storage:Room Temperature
  • Boiling point:295.1±20.0 °C at 760 mmHg
  • Purity:100%
  • Delivery Time:2 to 3 Days
  • Supply Ability:Ready Stock per day
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Cocoa Powder

  • Supply Ability:Ready Stock per day
  • Delivery Time:2 to 3 Days
  • Other Names:Theobroma cacao. Theobroma grandiflorum. Theobroma bicolor.
  • Physical Form:Powder
  • Storage:Room Temperature
  • Melting Point:32°C and 36°C
  • Molecular Formula:C7H8N4O2
  • Water Solubility:cocoa powder is not very soluble
  • Vapor Density :35 lb/cu ft
  • Color:light brown color

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