| Identification | Back Directory | [Name]
VANILLA EXTRACT | [CAS]
8024-06-4 | [Synonyms]
FEMA 3106
Oils, vanilla
Vanilla beail
VANILLA EXTRAC
VANILLA EXTRACT
VANILLAOLEORESIN
VANILLABEANEXTRACT
Vanilla bean concrete
Vanilla bean tincture
VANILLA EXTRACT 3 FOLD
VANILLA EXTRACT 30 FOLD
VANILLA PLANIFOLIA FRUIT
VANILLA TAHITENSIS FRUIT
VANILLA EXTRACT USP/EP/BP
VANILLA EXTRACT SINGLE FOLD
vanilla bean oil CO2 extract
vanilla aromatica fruit extract
vanilla tahitensis fruit absolute
vanilla bean absolute (vanilla spp.)
vanilla tahitensis fruit oil CO2 extract
vanilla bean absolute (vanilla planifolia)
vanilla tahitensis fruit absolute CO2 extract
vanilla bean absolute CO2 extract (vanilla planifolia) | [EINECS(EC#)]
-0 | [MDL Number]
MFCD00284848 |
| Chemical Properties | Back Directory | [FEMA ]
3106 | [Odor]
at 100.00 %. vanilla floral creamy sweet | [Odor Type]
vanilla | [Cosmetics Ingredients Functions]
SKIN CONDITIONING - EMOLLIENT
ABRASIVE
SMOOTHING
FRAGRANCE
SKIN PROTECTING
ANTIOXIDANT
SKIN CONDITIONING
PERFUMING | [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. | [EPA Substance Registry System]
Oils, vanilla (8024-06-4) |
| Hazard Information | Back Directory | [Chemical Properties]
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. | [Chemical Properties]
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. | [Chemical Properties]
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. | [Definition]
Extractives and their physically modified derivatives. Vanilla fragrans, Orchidaceae. | [Taste threshold values]
Taste characteristics at 0.005% in fondant: sweet, caramellic, creamy, balsamic, resinous, vanilla with a
slight brown, barky, beany phenolic nuance. |
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