| Identification | Back Directory | [Name]
Vanilla tincture | [CAS]
8047-24-3 | [Synonyms]
VANILLA TINCTURE
Vanilla tincture USP/EP/BP | [EINECS(EC#)]
232-463-1 | [MDL Number]
MFCD01777459 |
| Questions And Answer | Back Directory | [Preparation]
Vanilla tincture is an ethanol extract of vanilla beans, mainly containing vanillin, anisaldehyde, anisic acid, hesperidin, and hydroxybenzaldehyde. Vanilla tincture is obtained by fermenting vanilla beans and then extracting them with ethanol. During fermentation, it is important to prevent the pods from becoming moldy and spoiled; any moldy pods should be removed and processed separately. Vanilla beans are rinsed with 95°C hot water, wiped dry, packaged, and fermented in a dry room. Afterward, the packages are opened, dried, and aged. Ethanol extraction is then performed, and the extract is filtered and concentrated to obtain Vanilla tincture. |
| Hazard Information | Back Directory | [Description]
Vanilla Planiflora Tincture is the alcoholic solution of the macerated Vanilla, Vanilla planifolia, Orchidaceae | [Chemical Properties]
A light brown liquid with sweet bean and cream flavors, Vanilla tincture can impart bean flavor to food. | [Composition]
Vanilla tincture is the ethanolic extract of vanilla bean, which mainly contains vanillin, anisaldehyde, anisic acid, jasmine aldehyde and hydroxybenzaldehyde. |
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