Vanilla flavor

Vanilla beans come from plant genus Vanilla (family: Orchidaceae), a tropical climbing orchid, and originally came from Mesoamerica, though variations on the vanilla orchid have now scattered around the world. The flower that produces the vanilla bean only blooms for one-day.

Vanilla planifolia and Vanilla tahitensus are two species from this genus have been approved in most countries, however because of its pod quality and yield, Vanillus planifolia is widely recommended. V. Planifolia is the most valued for its flavor tendencies and is, consequently, substantially cultivated and used for the manufacturing of meals additives

Vanilla pods are macerated and percolated in a solution of ethanol and water and thus vanilla extract is obtained. According to FDA specifications, pure vanilla extract contains 13.35 ounces of vanilla beans per gallon during extraction.

The active constituents of vanilla are responsible for its various biological and therapeutic activities. The flavor profile of vanilla contains more than 200 components, of which only 26 occur in concentrations greater than 1 mg/kg.

Vanilla extract contains manganese and potassium which both play an important role in brain function. Natural vanilla extract contains numerous antioxidants, including vanillic acid and vanillin.

The aroma and flavor of vanilla extract is attributed mainly due to presence of vanillin (4-hydroxy-3-methoxybenzaldehyde), which occurs in a concentration of 1.0 - 2.0% w/w in cured vanilla pods.

Vanilla flavor is an indispensable ingredient in many bakeries and confectionary products, custards, ice creams, and puddings. Vanilla is likewise used as a fragrance component.
Vanilla flavor