Melting point 77-79 ° C, white or light yellow crystal, soluble in benzene, pure milky oily aroma, outstanding flower aroma (vingreen and powdery jasmine aroma); with strong strength, long-lasting softness. It is obtained by oxidation of eugenol or isoeugenol with potassium dichromate and p-aminobenzenesulfonic acid in the presence of water. It is a semi-finished product of vanillin from clove oil.
Uses: It is used to prepare milk, milk, yogurt and other dairy products and a variety of cosmetic (perfume) flavors.

Function:
A.This product is mainly used as a flavor enhancer in pharmaceutical manufacturing and spices, used in liquid preparations containing Glycerin, alcohol thinners, also used semi solid preparation and solid dosage forms, such as cream, powder, etc.
B.In the food industry, use areas same as Vanillin, especially suitable for assigning fragrance of the milk based foods, can be used alone or used in conjunction with Vanillin, glycerine, etc.
C.Agent mainly used in cosmetics in cosmetics industry.