1– Vanilla Extract

Most of the vanilla extract for kitchen use is labeled one fold, for industrial use it is labeled 2, 3, 4, 10, 20 or more folds. Vanilla extract should be sugarless when it arrives in the kitchen with nothing else added to it. The natural vanillin and other natural substances that make up the vanilla flavor are so complicated and difficult to imitate that nature does not need a helping hand. Natural vanillin is sweet and fragrant and it helps preserve the bean when stored.

Vanilla oleoresin is a total extract of natural vanilla beans and has volatile and non-volatile components. The more concentrated it is, the more acidic it is. If highly concentrated, it spreads out the spicy specifications of beans. Very practically speaking, it extends the use of vanilla to a wider audience. Just like with vanilla beans, time enhances the flavor of pure vanilla oleoresin when well stored and renders it almost ageless as it has no more moisture and only traces of alcohol.

2 – Processing

The preparation of vanilla oleoresin involves alcohol extraction of chopped beans, followed by removal of the alcohol by distillation in a vacuum. The oleoresin remaining after alcohol evaporation is a dark brown viscous liquid.

Extraction is carried out in a sealed vessel in which the beans are continuously soaked in aqueous ethanol. This process provides oleoresins with optimal flavor properties, yield and solubility in aqueous ethanol.Vanilla oleoresin is extracted by soaking dried and ground beans in alcohol. After decanting and filtering, a total evaporation of alcohol will be done under a given temperature through vacuum concentration. This extraction process enables to processor to extract the heavy constituents of beans such as resins, waxes, gums, and lipids as well as their volatile and aromatic components.

Among various flavors for use in food preparation, vanilla has a dominant position. It is the second most expensive spice traded in the world market. The vanilla flavor industry was once wholely based on the extraction of natural vanillin from processed beans. The advent of modern technology to produce synthetic vanillin and ethyl vanillin provides substitutes that are used widely but cannot replace the true flavor of natural vanilla extract.

3 – Main data 

4 –Properties

• Restructuring, purifying, hydrating
• Calming, comforting,
• Dispells anger, frustration and tensions
• Its relaxing influence can help to induce menstruation; and because of its relaxing and sensual fragrance, it is an aphrodisiac
• Balsamic
• Digestive and stimulating

5 – Uses

5.1 Perfumery Either you use very concentrated vanilla oleoresin, known as absolute,
soluble in pure ethanol and perfume oils, or a concrete, extracted from vanilla oleoresin
with hexane or acetone to remove resinous and wax constituents.

5.2 Cosmetics  Natural aroma, tonic agent, restructuring care for face, body and lips

5.3 Flavouring  ( preparation of dairy products, ice-cream, bakery products, chocolate, seasonings, pharmaceuticals, puddings, …).
The oleoresins are diluted to one, two, ten or twenty-fold strength as required. For example, in order to get one kilo of vanilla ice-cream, you need 0.05 grams of Bourbon vanilla oleoresin at 20 fold strength.

5.4 Fragrance (household products, deodorant, tobacco…)

  6 – Packaging

7 - Advantages of oleoresin over other conventional spices

- CLEAN PRODUCT , as it is free from physical impurities and extraneous matter

- STERILE PRODUCT , free from pathogens and microbiological contaminants

- EASY TO USE , can be diluted to varying strengths to meet required end-use flavor, flexible to develop
multiple spice blends if required

- CONCENTRATED , reduced storage space, bulk handling and transport requirements

- LONGER SHELF LIFE, as it is almost moisture-free so it has minimal oxidative degradation or loss of flavor

- CONSISTENCY of flavor, color, and viscosity

8 – Blends well with:  

   Vetiver, Sandalwood, Balsams and Spice oils

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