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

Chemical Properties

Different sources of media describe the Chemical Properties of 8024-06-4 differently. You can refer to the following data:
1. 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.
2. 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.
3. 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.

Uses

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.

Taste threshold values

Taste characteristics at 0.005% in fondant: sweet, caramellic, creamy, balsamic, resinous, vanilla with a slight brown, barky, beany phenolic nuance.