Welcome to Avanschem!
We Don't BUY/SELL/MARKET/ consult any products covered under patent or are restricted.
Home » Products » Flavours

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.
03
Melting Point : 81–83 °C
Vapor Density : 1.056 g/cm3
Boiling point : 285 °C (545 °F; 558 K)
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.
Supply Ability : Ready Stock per day
Ethyl Vanillin
close
Ethyl Vanillin
02
Water Solubility : Ethyl vanillin is soluble in water
Molecular Formula : C9H10O3
Appearance : OFF WHITE CRYSTAL POWDER
Physical Form : Powder
Boiling point : 295.1±20.0 °C at 760 mmHg
Supply Ability : Ready Stock per day
Cocoa Powder
close
Cocoa Powder
04
Appearance : light brown color
Molecular Formula : C7H8N4O2
Water Solubility : cocoa powder is not very soluble
Physical Form : Powder
Vapor Density : 35 lb/cu ft
Supply Ability : Ready Stock per day


Back to top
AVANSCHEM All Rights Reserved.(Terms of Use)
Developed and Managed by Infocom Network Ltd.