Re: Vanilla Extract (flavour)

[Guest guest]

> I was wondering if any of you have ever used a natural extract of vanilla (or

other flavour) designed for use in food, flavour extract in the creation of your

perfumes?

Yes, think of it as a vanilla tincture.  Just calculate the % equivalent from

the bottle (eg: Vanilla Tinc 3%).  Do filter before using, as particulate

matter is OK in food, but not really acceptable in a finished product.  If you

wish, add as part of the final alcohol diluent,  think Shalimar and the

Guerlain/Chanel & other older perfume methods.

-= CB =-

[Guest guest]

Hi -

Vanilla extract, by U.S. law is only required to contain 35% alcohol at a

minimum.  It is also allowed to contain:

(1) Glycerin.

(2) Propylene glycol.

(3) Sugar (including invert sugar).

(4) Dextrose.

(5) Corn sirup (including dried corn sirup)

From: 

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.175

If you like it, that's great but be aware that there will be a lot of water in

the extract and possibly some other stuff.  Read the label carefully.

Elise

[Guest guest]

natural vanilla extract used in perfumes doesn't contain any sugar , fructose,

or corn syrup or PG....in France...perhaps in states..

[Guest guest]

natural vanilla extract used in perfumes doesn't contain any sugar , fructose,

or corn syrup or PG....in France...perhaps in states..

Hi -

In the US, vanilla extract is used for flavoring and, by law, may contain those

things. It doesn't have to but is allowed to. It's different than what is used

in perfumes.  It's not the same as vanilla absolute or CO2 but is more of a

tincture in alcohol/water.

I love to tincture vanilla for use in perfumery - but I try to keep the alcohol

at a high percent.

Elise

[Guest guest]

>Vanilla extract, by U.S. law is only required to contain 35% alcohol at a

minimum. It is also allowed to contain:

(1) Glycerin.

(2) Propylene glycol.

(3) Sugar (including invert sugar).

(4) Dextrose.

(5) Corn sirup (including dried corn sirup)

I make a really rich vanilla for my cooking by placing a single bean into a

4 oz dark glass bottle and cover it with 151 rum. This is allowed to steep

4 to 6 weeks. The bean itself is never removed, but additional rum is added

as I use it.

Of course for perfuming, you would steep the bean in the alcohol then filter

and use the liquid. The " spent " bean can then be buried in some granulated

sugar to flavor it as well!

Cat

[Guest guest]

if a vanilla extract  containing sugar, fructose or corn sugar diluted  in

high alcohol degree solution,it is not soluble in alcohol  !

[Guest guest]

Hello all, thanks so much for your replies.

Here in NZ, flavour extracts/essences can certainly contain glycerine, propylene

glycol and sugar too. However, this particular one which I have has only

vanilla bean, alcohol and water.

I would not use one with sugar as this would be sticky I would think, and I

would also make sure it did not contain glycerine or propylene glycol as I

prefer my ingredients as pure as possible, and these ingredients would be

surplus to my needs.

Thank you all so much for your replies, I am happy now after your advice to go

ahead and do some experiments with this extract.

Cheers,