Vanilla extract

Last updated
Vanilla extract in a clear glass vial VanillaExtract.png
Vanilla extract in a clear glass vial

Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. [1] Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. [2] By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. [3] Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any clear vanilla flavoring is artificial. [4]

Contents

Vanilla extract is the most common form of vanilla used today. Malagasy, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today. The term "Bourbon vanilla" refers to the vanilla beans' provenance as being from the Bourbon Islands, most commonly Madagascar but also Mauritius and Réunion. The name comes from the period when the island of Réunion was ruled by the Bourbon kings of France and has no relation to Bourbon whiskey.

US regulations

In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). [5] Double and triple strength (up to 20-fold) vanilla extracts are also available, although these are primarily used for manufacturing and food service purposes where the amount of liquid in a recipe needs to be carefully monitored.

Natural vanilla flavoring is derived from vanilla beans with little to no alcohol. The maximum amount of alcohol that is usually present is only 2–3%. Therefore, by FDA regulations it cannot be called an extract.[ citation needed ]

Canadian regulations

Under the Food and Drug Regulations (C.R.C., c. 870), vanilla extract products have to be processed from vanilla beans: Vanilla planifolia or Vanilla tahitensia. For every 100 ml of extract, it must contain an amount of soluble substances proportional to their natural state available for extract. Specifically, if the beans contain < 25% water content, the vanilla extract must consist of at least 10 g of vanilla beans; if the beans contain > 25% water content, the vanilla extract must consist of at least 7.5 g of vanilla beans. Vanilla extract should not contain added colour. [6]

Companies that manufacture vanilla extract

See also

Related Research Articles

<span class="mw-page-title-main">Flavoring</span> Food additive used to change its aroma or taste

A flavoring, also known as flavor or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food.

<span class="mw-page-title-main">Liqueur</span> Alcoholic beverage

A liqueur is an alcoholic drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.

<span class="mw-page-title-main">Vanilla</span> Spice extracted from orchids of the genus Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia).

<span class="mw-page-title-main">Root beer</span> North American carbonated beverage

Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree Sassafras albidum or the vine of Smilax ornata as the primary flavor. Root beer is typically, but not exclusively, non-alcoholic, caffeine-free, sweet, and carbonated. Like cola, it usually has a thick and foamy head. A common use is to add vanilla ice cream to make a root beer float.

<span class="mw-page-title-main">Coca-Cola formula</span> Coca-Cola Companys recipe for Coca-Cola syrup

The Coca-Cola Company's formula for Coca-Cola syrup, which bottlers combine with carbonated water to create the company's flagship cola soft drink, is a closely guarded trade secret. Company founder Asa Candler initiated the veil of secrecy that surrounds the formula in 1891 as a publicity, marketing, and intellectual property protection strategy. While several recipes, each purporting to be the authentic formula, have been published, the company maintains that the actual formula remains a secret, known only to a very few select employees.

<span class="mw-page-title-main">Vanillin</span> Chemical compound

Vanillin is an organic compound with the molecular formula C8H8O3. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals.

Vanilla is a flavoring.

<i>Vanilla</i> (genus) Genus of flowering plants in the orchid family Orchidaceae

Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea and West Africa. Five species are known from the contiguous United States, all limited to southern Florida.

<span class="mw-page-title-main">Chocolate syrup</span> Chocolate-flavored condiment used as a topping or ingredient

Chocolate syrup, sometimes called chocolate sauce, is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.

Domesticated plants of Mesoamerica, established by agricultural developments and practices over several thousand years of pre-Columbian history, include maize and capsicum. A list of Mesoamerican cultivars and staples:

<span class="mw-page-title-main">Extract</span> Category of substance

An extract (essence) is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form.

Flavored liquors are liquors that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a high sugar content and may also contain glycerine.

<i>Vanilla planifolia</i> Species of orchid

Vanilla planifolia is a species of vanilla orchid native to Mexico, Central America, Colombia, and Brazil. It is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names include flat-leaved vanilla, and West Indian vanilla. Often, it is simply referred to as "the vanilla," or just vanilla. It was first scientifically named in 1808. With the species' population in decline and its habitats being converted to other purposes, the IUCN has assessed Vanilla planifolia as Endangered.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Vanilla ice cream</span> Ice cream flavor

Vanilla is frequently used to flavor ice cream, especially in North America, Asia, and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. The type of vanilla used to flavor ice cream varies by location. In North America and Europe consumers are interested in a more prominent, smoky flavor, while in Ireland, a more anise-like flavor is desired. To create the smooth consistency of ice cream, the mixture has to be stirred occasionally and then returned to the container of ice and salt to continue the solidification process. According to Iced: 180 Very Cool Concoctions, many people often consider vanilla to be the "default" or "plain" flavor of ice cream.

Straight whiskey, as defined in United States law, is whiskey that is distilled from a fermented cereal grain mash to a concentration not exceeding 80% alcohol by volume (abv) and aged in new charred oak barrels for at least two years at a concentration not exceeding 62.5% at the start of the aging process. Domestic sales of straight whiskey surpassed 27 million 9-liter cases in 2021.

<i>Vanilla <span style="font-style:normal;">×</span> tahitensis</i> Species of orchid

Vanilla × tahitensis is a hybrid orchid in the genus Vanilla. It was first described by the botanist John William Moore in 1933 from Raiatea in the Society Islands, where it was found growing on trees, having escaped from cultivation.

Bierlikör, or beer liqueur, is a beer-flavored liqueur, traditionally produced in the German state of Bavaria. As the term is not legally protected, individual products vary. Bierlikör can be made at home, but is also available commercially.

The legal definitions of chocolate, and types of chocolates varies by countries and region. They have been the subject of debate and lobbying.

References

  1. Lior Lev Sercarz (3 October 2016). "How vanilla became the world's favorite flavor". Saveur. Retrieved 9 February 2018.
  2. C. Rose Kennedy (2017). "The Flavor Rundown: Natural vs. Artificial Flavors". Harvard University. Retrieved 9 February 2018.
  3. "Rapid Differentiation between Natural and Artificial Vanilla Flavorings for Determining Food Fraud". Food Safety Magazine. 2013-04-23. Retrieved 2020-11-03.
  4. "What is clear vanilla?". Baking Bites. 2014-04-22. Retrieved 2020-11-03.
  5. Food and Drug Administration (April 1, 2010). "Food and Drugs, Chapter I, Subchapter A, Food for Human Consumption, Part 169—Food Dressings and Flavorings". Title 21 of the Code of Federal Regulations . Department of Health and Human Services. Retrieved 14 July 2010.
  6. Branch, Legislative Services (27 September 2022). "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca.