Alcohol, if present in the liquid form, is evaporated to an amount much below the 0.5% level. Vanilla Powder: The Vanilla Oleoresin, extract, or flavoring can be made into a powder by spray drying or pan drying it into a sweet or semi-sweet carrier powder. Alcohol is usually used as a solvent and carrier. WONF means “with other natural flavorings”. Some time the word “WONF” appears beside the flavorings on the flavor labels. There might be several ingredients in each complex flavor. Natural and Artificial Vanilla Flavoring: Most food manufacturing company’s use the term “Natural and Artificial Vanilla Flavorings”. Owing to unavoidable evaporation losses during the solvent stripping step, Vanilla Oleoresin is inferior in aroma and flavor character compared to vanilla extract. Aqueous isopropanol is frequently used instead of aqueous ethyl alcohol for the extraction step. Vanilla Oleoresin: This is a semi-solid concentrate obtained by complete removal of the solvent from a vanilla extract. By FDA standards of identity, vanilla extract must contain at least 35% alcohol. Ingredients like sugar, corn syrup, caramel, colors and stabilizers may be added to standardize the extract.
The extraction process takes about 48 hours after which the extracts mellow in tanks with the beans, for a duration ranging from days to weeks, depending on the processor, before being filtered into a holding tank where the amber-colored liquid extract remains until bottled. Most companies use a consistent blend of beans, sometimes from several regions, to create their signature flavor. Vanilla Extract: Vanilla extract is made by percolating ethyl alcohol and water through macerated vanilla beans. These are ground from spent vanilla beans and do not have the flavor of whole beans or extracts. Ground Vanilla Beans: Ground vanilla beans are often used as a time-saver for industrial or home baking because they blend easily and dissolve quickly. While more than thirty-three species of vanilla are known, most have no value for flavoring (Gnadinger 1929). Natural vanilla flavoring is obtained from vanilla bean pods.
Vanilla flavoring, which has been used for centuries and is the most popular of all flavoring extracts, is also used in carbonated beverages and flavored waters. If you’re making them from scratch, you may reach for vanilla essence often since vanilla is used in ice cream, yogurt, pastries, cookies, tea and coffee, to name just a few foods. The colder months are synonymous with cookies, puddings, fruitcake and other goodies.
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