Vanilla oleoresin is defined by its Standard of Identity; it must be extracted according to standardized techniques, using
dilute alcohol. Also see Vanilla.
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.
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.
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.
Vanilla Extract is a flavorant made from vanilla bean extract. it is a
solution containing not less than 35% alcohol of the components
extracted from one or more units of vanilla constituent. one unit is
0.378 kg of vanilla beans containing not more than 25% moisture.
a double-strength solution (twofold) contains twice the quantity of
beans. it is used in desserts, baked goods, and beverages.
Extractives and their physically modified derivatives. Vanilla fragrans, Orchidaceae.
Taste characteristics at 0.005% in fondant: sweet, caramellic, creamy, balsamic, resinous, vanilla with a
slight brown, barky, beany phenolic nuance.
