8024-06-4

Basic information

• Product Name: VANILLA EXTRACT
• Synonyms: FEMA 3106;VANILLA EXTRACT;VANILLA EXTRACT SINGLE FOLD;VANILLA PLANIFOLIA FRUIT;VANILLA TAHITENSIS FRUIT;Oils, vanilla;VANILLAOLEORESIN;VANILLABEANEXTRACT
• CAS NO: 8024-06-4
• Molecular Weight: 0
• Mol File: 8024-06-4.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: VANILLA EXTRACT(CAS DataBase Reference)
• NIST Chemistry Reference: VANILLA EXTRACT(8024-06-4)
• EPA Substance Registry System: VANILLA EXTRACT(8024-06-4)

Safety Data

• Hazardous Substances Data: 8024-06-4(Hazardous Substances Data)

Usage

Description

Vanilla extract is a flavorant made from vanilla bean extract, which 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. The extract is light brown to brown-black and free of sediment, and may contain optional ingredients such as glycerine, propylene glycol, sugar, dextrose, and corn syrup. It is prepared without added flavoring or coloring from properly cured vanilla beans and contains the soluble material from not less than 10 g of vanilla beans, based on a maximum of 25% moisture. The strength of the extract with respect to vanillin and vanilla resins, derived solely from the beans used, shall be not less than 0.15% for vanillin and not less than 0.09% for vanilla resins.
Used in Food Industry:
Vanilla extract is used as a flavorant for enhancing the taste and aroma of various food products, such as desserts, baked goods, and beverages. It imparts a sweet, caramellic, creamy, balsamic, resinous, and vanilla flavor with a slight brown, barky, beany phenolic nuance at a taste threshold value of 0.005% in fondant.
Used in Chocolate and Baked Products:
Vanilla extract is used as a flavor enhancer in chocolate and baked products, providing a rich and distinct taste that complements the other ingredients.
Used in Ice-cream:
Vanilla extract is used as a key ingredient in ice-cream, imparting a classic and versatile flavor that is widely enjoyed by consumers.
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, such as methanol, ethanol, or acetone, which may also contain water. The composition of the extract depends on the type and amount of solvent used, with the percentage of vanillin in the extract being 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 and the Comoro Islands, with an annual quantity of more than 1500 tons.