Most vanilla used in the food industry is in dairy products, followed by beverages, baked goods and confections.
Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Natural Vanilla extract is made from brown vanilla beans in alcohol there is no possible way for it to be colorless or clear. However, vanilla is often used as a background note or flavor enhancer to round out the flavor profiles of many food products. Most vanilla used in the food industry is in dairy products, followed by beverages, baked goods and confections. It can be used as a considered an ingredient in many desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. It can be used also in perfume industry
- CAS number 8024-06-4