Alcohol Content Of Vanilla Extract

Are you also worried about the vanilla extract alcohol content, like many others? Then you have come to the right place.
Vanilla plant is native to Mexico, South America, Central America and Caribbean. It belongs to the orchid family, in fact, it is the only edible species of orchids. Vanilla plants were initially cultivated by the Pre-Columbian Mesoamerican natives, which were later on introduced to Europe and the rest of the world, by the Spanish conquerors. Today, there are about three major vanilla plant cultivars that are grown across the world. However, V. planifolia variety, which is also known as Madagascar vanilla is the most popular type of vanilla. Vanilla is used in its various forms as, vanilla pods, vanilla beans and vanilla extract and vanilla oil. While the pods and beans are incurred without any chemical additives, the vanilla extract requires significant amount of alcohol.
Vanilla Extract Ingredients
Vanilla extract is the most popular flavoring agent which is used for flavoring bakery products. It is an artificially made flavorings product, wherein all the ingredients are blended with alcohol and water. First, it is important for us to get to know more about the vanilla extract ingredients. Vanilla beans are the most important ingredient that also comprises more than 50% of the ingredient formulation for vanilla extract. Other than the beans, vanillin or ethyl vanillin is a substance which is used as a synthetic replacement of the vanilla beans.
Sugar helps the infusion and better dissolution of all the ingredients that are used for making the vanilla extract. sugar also reduces the bitter taste that the vanilla beans and alcohol bring into it. Along with sugar, artificial caramel color is also used for better visual value of the vanilla extract. All these ingredients are diluted by using water and alcohol. Commercially, vodka is used for making the vanilla extract. Which is also replaced by rum or brandy. Vanilla extract alcohol and water content greatly varies in accordance with the recipe and the brand of the extract, which is used. The USFDA has a few rules and regulations about the alcohol content in vanilla extract, which is worth considering.
Vanilla Extract Alcohol Content
As I said earlier, the amount of alcohol varies from one brand of vanilla extract to the other. According to the USFDA, one gallon of pure vanilla extract should contain a minimum of 35% alcohol, 65% water and 13.35 oz vanilla beans. However, you might find variations in the alcohol content in different products. It is also observed that pure vanilla extract, which is incurred from the real vanilla beans takes least or absolutely no alcohol. Such vanilla extract contains about 2% to 3% alcohol. However, today most of the vanilla extract is obtained by using the vanillin rather than the vanilla beans. It is also the reason why many people are worried about the amount of alcohol that they consume unknowingly.
But the fact is, the alcohol content gets evaporated during cooking or baking the recipe and hence the least amount of it, actually gets ingested inside our body. Secondly, only small amount of vanilla extract is required to flavor the entire food recipe and hence, we use only a few drops or teaspoons of it. As a result, such small amount of the extract gets equally distributed through the recipe which is not much harmful. However, regular and direct consumption of chinafooding vanilla extract can surely cause some of the harmful effects of alcohol on the body.
Well, this was all that I could tell you about the vanilla extract alcohol content. I hope information in the article above was found helpful!

Do You Know Ethyl Vanillin?

Ethyl Vanillin as well as ethylEthyl Vanillin is used by the food industry. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Today, artificial Ethyl Vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the pulp industry.
Ethyl Vanillin is vanilla bean flavoring compositions. Exist in vanilla beans, beet, rest aromatic gum, Peru face cream, completed Lou face cream, etc. Is a kind of important spices. Ethyl Vanillin set incense as agent, coordinate agent and become swap, widely used in cosmetic fragrance; Also drinks and food flavoring. Can be extracted from citronella essence oil, industry eugenol by direct oxidation with strong alkali solution or processing, heterogeneous into different eugenol, again the oxygen system. Used as the essence and cosmetics set incense agent, also is the food spices and sauce. In addition, still can be used for attention deficit disorder, dizziness, etc. Preparations for tablets.
Ethyl Vanillin as well as flavorings ethylEthyl Vanillin is used by the food industry. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Today, artificial Ethyl Vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the pulp industry.
Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples; at the time of their conquest by Hernán Cortés.Ethyl Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for Ethyl Vanillin synthesis.
Ethyl Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Natural Ethyl Vanillin food additives is extracted from the seed pods of Vanilla planifola, a vining orchid native to Mexico, but now grown in tropical areas around the globe. Madagascar is presently the largest producer of natural Ethyl Vanillin.