Vanilla Standards and Processing

     Standards for vanilla are set by the Federal Food and Drug Administration. The only ingredients that can be used to manufacture Pure Vanilla Extract are vanilla beans, alcohol, water, sugar and/or corn syrup, and glycerin, which is used to retain flavor and deepen the color. No other ingredient is allowed in the production of a Pure Vanilla Extract.

     While these standards control what can go into a Pure Vanilla Extract, they do not control the quality of the ingredients used. Thus, they do not dictate the grade and origin of the beans which determine the taste and quality of the finished product.

     As established by the FDA, a gallon of Single-Fold Pure Vanilla Extract should contain the extractives of 13.35 ounces of beans at no more than 25% moisture content. A Two-Fold Pure Vanilla Extract should contain the extractives of 26.7 ounces of beans, a Three-Fold 40.05 ounces, and so on. After processing, the minimum alcohol content must be 35% and the vanillin content must be .11 grams per 100 ml. Anything less than these standards is labeled and classified as a Pure Vanilla Flavor, not as an extract.

     Very often, the extractives of 13.35 ounces of beans per gallon will yield a vanilla content higher than the minimum set by the FDA. Since vanilla beans are the most expensive component, some manufacturers will adulterate this standard either by using fewer beans, or by adding more water and alcohol to the finished product. Thus, they bring the vanillin content down to the bare minimum while still meeting the above standards.

     The processing of vanilla begins by putting the beans through a milling machine which chops them into coarse pieces to expose the vanillin contained inside the vanilla pod. Next, the chopped beans are placed in a large stainless steel tank with an alcohol and water solution. This solution, called a menstrum, is continually circulated over the beans, dissolving the vanillin contained in them. Several menstrums are usually needed to remove the vanillin. Some processors may also heat this solution for maximum extraction. Upon completion of this process, the product is drained off and bottled.

 

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