Legal Definitions:
– In the US, pure vanilla extract must contain a minimum of 35% alcohol and 100g of vanilla beans per liter.
– Double and triple strength vanilla extracts exist, mainly for manufacturing and food service.
– Natural vanilla flavoring has little to no alcohol and cannot be called an extract by FDA regulations.
– Canadian regulations specify that vanilla extract must be processed from specific vanilla bean types.
– Canadian vanilla extract must not contain added color.
Companies that Manufacture Vanilla Extract:
– Vanilla Bean Kings
– Adams Extract
– C.F. Sauer Company
– Dr. Oetker
– Frontier Natural Products
– Madécasse
– McCormick & Company
– Nielsen-Massey Vanillas
– Penzeys Spices
– Spice Islands (brand)
– Watkins Incorporated
US Regulations:
– Pure vanilla extract in the US must meet specific alcohol and vanilla bean content requirements.
– Double and triple strength vanilla extracts are available for certain purposes.
– Natural vanilla flavoring has minimal alcohol content.
– FDA regulations govern the labeling of vanilla extract and natural vanilla flavoring.
– Specific regulations ensure the quality and composition of vanilla extract in the US.
Canadian Regulations:
– Canadian regulations dictate the types of vanilla beans that can be used for vanilla extract.
– Vanilla extract in Canada must contain a proportional amount of vanilla beans based on their water content.
– The amount of vanilla beans in Canadian vanilla extract is determined by specific guidelines.
– Canadian vanilla extract must not have added color.
– Regulations in Canada aim to maintain the quality and authenticity of vanilla extract products.
See Also:
– Herbal extract
– Vanilla planifolia
References:
– Sources like Saveur and Harvard University discuss the popularity and differences between natural and artificial vanilla flavors.
– Articles highlight the importance of differentiating between natural and artificial vanilla flavorings for food fraud detection.
– The FDA regulations regarding food dressings and flavorings are crucial for the vanilla extract industry.
– Canadian food and drug regulations provide guidelines for the production and composition of vanilla extract.
– References offer valuable insights into the history, regulations, and uses of vanilla extract.
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. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. 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.
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.