FOR THE BAKERY, CONFECTIONERY, ICECREAM USERS
Vanilla for fragrance application
Ground Vanilla Beans Powder
Vanilla powder is a mixture of ground vanilla beans and/or vanilla oleoresin combined with carbohydrate carriers and flow agents. A powder contains one vanilla constituent per 8 lbs. of product.
vanilla beans are very easy to use. You need just a little amount
to add excellent vanilla flavor.
*1/2 teaspoon of ground vanilla beans is approximately the equivalent of 1 teaspoon extract.
Available in single , Double and four folds as well as in absolute form of around 20 fold ..
Double - Fold
Vanilla is the only flavor with a U.S. FDA standard of identity in the Code of Federal Regulations (21 CFR 169). Single-fold extract must contain extractive material from 13.35 oz. of vanilla beans (at 25% moisture) per gallon and at least 35% alcohol by volume. Anything less than 35% must be labeled "vanilla flavor." Optional ingredients include glycerin, corn syrup, sugar and propylene glycol.
Concentrated vanilla extract (or flavor) is made by removing some of the solvent -- usually by vacuum distillation -- until the desired concentration or "fold" is reached. Each fold must correspond to an original 13.35 oz. of beans in the starting extract before concentration, so a two-fold would have the extractable of 26.7 oz. of beans. Higher folds such as 10x or 20x are made by diluting oleoresins, which do not contain solvent. Distillation destroys some of the aromatic substances of vanilla flavor.
A concentrated vanilla extract that contains vanilla seeds and available in a paste form to be directly added as a flavouring component in Bakery, confectioery, beverage and other dairy product applications.
A fine off-white powder made of sucrose or dextrose (sugars) laced with vanilla. They dissolve well and are perfect for use in beverages or mixed with granulated or powdered sugar. Can be directly employed as an additive in sweet condiments and bakery products.
Made by using apple cider vinegar and crushed vanilla beans and aged for time.
Blended using the finest natural honey and vanilla beans extracts and a natural swetener.
Vanillin is widely used in the production of chocolates, cookies, bakery products, ice creams, perfumes, agarbathies, drugs, chewing gum and milk. It is also widely employed in many perfumes where its strong pleasant aroma is greatly appreciated.
The Vanillin is used for providing Aroma for
* Chocolate, ice-cream, confectionery, cocoa drinks, soft drinks, bakery goods and other food products
* Perfume and fragrance formulations for personal care, detergence and others
* Food flavour formulations for the food industry
Vanillin is used in above sector as follows.
As an ingredient in food flavours
As an pharmaceutical intermediate
As an flavouring agent in confectionery
Beverages and in perfumery.
In addition to its use as a constituent of perfumes, Vanillin has become important as deodorant to mask the unpleasant odour of many manufactured goods, like wearing apparel, rubber goods, paper products and plastics etc.
Until recently, about 85% of Vanillin has been used as flavouring agent in ice creams, candies, puddings, cake mixes, gelatine desserts and soft drinks etc. Rest is used in deodorants, perfumes and other fixatives and as chemical intermediates.
In carefully controlled dosages, it is a useful sweetening agent, fixative, modifier and blender.
SEE OUR VANILLA PAGES
VANILLA LINKS IN OUR WEBSITE
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