Chemical Properties
Vanilla extract (vanilla oleoresin) is produced by extraction of the pods of
Vanilla planifolia Andrews or Vanilla tahitensis J. W. M. Moore (Orchidaceae)
with a polar solvent (e.g., methanol, ethanol, or acetone, which may also contain
water).Thecomposition of the extract depends on the type and amount of solvent
used. Generally, the percentage of vanillin in the extract (yield 25–30%) is three
to four times higher than that in the pods.
Vanillin and phenol derivatives are primarily responsible for its aroma. The main producers of Vanilla planifolia pods are Madagascar, the Comoro Islands, Uganda (Bourbon vanilla type), Indonesia, India, Mexico
(native V. planifolia), Papua New Guinea, and some Pacific Islands (V. tahitensis).
The main producers of vanilla pods are Madagascar, the Comoro Islands with a
quantity of >1500 t annually.
Vanilla extracts are used extensively in chocolate and baked products, but even
more so in ice-cream.
Chemical Properties
Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla
beans. It is defined by a standard of identity. In vanilla extract, the content of ethyl alcohol is not less than 35% by volume and the
content of vanilla constituents is not less than one unit per gallon (21 CRF 169.3c). For additional details, refer to Burdock (1997).
Also see Vanilla.
Chemical Properties
Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using
dilute alcohol. Also see Vanilla.
Physical properties
The extract is light brown to brown-black and free of sediment. Vanilla extract may contain one
or more optional ingredients, such as glycerine, propylene glycol, sugar (including invert sugar), dextrose and corn syrup (including
dried corn syrup). Vanilla extract shall be prepared, without added flavoring or coloring, from properly cured vanilla beans. The
product shall contain, in 10 mL, the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture,
shall contain not less than 35% by volume of ethyl alcohol and shall show a Wichmann lead number not less than 0.70. The strength
of the extract with respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than
0.15% for vanillin and not less than 0.09% for vanilla resins.
Definition
Extractives and their physically modified derivatives. Vanilla fragrans, Orchidaceae.
Taste threshold values
Taste characteristics at 0.005% in fondant: sweet, caramellic, creamy, balsamic, resinous, vanilla with a
slight brown, barky, beany phenolic nuance.
