cas 100-52-7 PHBA P-Hydroxybenzaldehyde Benzaldehyde
Isicelo
Izongezo zokutya
Inkcazo
Ivumba eliqhelekileyo le-benzaldehyde lifana ne-almond.Enyanisweni, le khompawundi organic engamanzi yeyona nto iphambili ioli ekrakra yealmond okanye ioli yeapilkosi kwaye iphuma kwimithombo eyahlukeneyo yendalo.Ngokuqhelekileyo i-benzaldehyde efunyenwe ngokwenziwa isetyenziswa njenge-flavoring agent, ixelisa imiphumo ye-almond extract.Le mveliso yokwenziwa isetyenziselwa ukongeza i-essence kwiikeyiki kunye nezinye izinto ezininzi ezibhakiweyo.Ingasetyenziswa njengevumba elikhethekileyo lentloko, kwaye ingasetyenziswa kwifomula yencasa yeentyatyambo ngomkhondo, njenge-lilac, ibranti, ijasmine, iviolet, umnga, ujongilanga, intyatyambo yembotyi eswiti, intyatyambo yeplam, intyatyambo eorenji, njl njl. zisetyenziswe kwisepha.Isenokusetyenziswa njengesiqholo esityiwayo sealmond, iqunube, cream, cherry, coconut, apricot, peach, walnut, big plum, vanilla bean, Xin Xiang kunye nezinye iziqhamo.Iincasa zotywala ezifana nerum, brandy njalo njalo ziyasetyenziswa.
Inkcazo
| Izinto | Imigangatho | Iziphumo |
| Abalinganiswa | Ulwelo olungenambala ukuya kolutyheli | Ufanelekile |
| Uxinzelelo olunxulumeneyo (20/20℃) | 1.040~1.047 | 1.043 |
| Isalathiso sokuqhambuka (20℃) | 1.544-1.547 | 1.546 |
| Ixabiso le-Acid | ≤5.0 | 0.7 |
| (KOH mg/g) | ||
| Isivavanyi | ≥98% | 99.05% |
IiNzuzo kunye neMisebenzi
I-Benzaldehyde (C6H5CHO) yi-organic compound ebandakanya iringi yebenzene ene-formyl substituent.Yeyona aldehyde enuka kamnandi kwaye yenye yezona zinto ziluncedo kwimizi-mveliso.
Usetyenziso
Isetyenziswa ikakhulu ekwenzeni idayi, iasidi yesinamic, kunye nezinye iikhompawundi eziphilayo, kwaye ukuya kuthi ga kumlinganiselo othile kwiziqholo kunye neearhente zokunambitha.
Isetyenziswa njengesongezo sokutya nencasa kwaye inokufunyanwa kukutya okuninzi, kubandakanya izinto ezibhakiweyo, ubisi olukhenkcezisiweyo, ijusi yeziqhamo, ilekese ethambileyo, ipudding yegelatin, iziselo ezinxilisayo, iziselo ezinxilisayo, iilekese ezinzima kunye netshungama.
