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> "Vanilla extract" is often artificial as well. In many countries there are legal requirements for "Vanilla Extract" vis a vis the percentage that comes from
by objclxt 10y ago
> "Vanilla extract" is often artificial as well.
In many countries there are legal requirements for "Vanilla Extract" vis a vis the percentage that comes from vanilla beans, as opposed to "Vanilla Essence", which can and is typically artificial.
(I confess I bake a lot)
- semi-extrinsic 10y agoNo need to "confess"; baking is science for hungry people. ( https://www.topatoco.com/merchant.mvc?Screen=PROD&Store_Code=TO&Product_Code=QC-BAKING https://www.topatoco.com/merchant.mvc?Screen=PROD&Store_Code... )
- logfromblammo 10y agoChemically speaking, synthesized vanillin is indistinguishable from the vanillin extracted from plants. But vanilla plants contain a lot of other flavor/odor chemicals (like anise alcohol/methylguaiacol, p-hydroxybenzaldehyde/trimethylpirazine, p-cresol/anisole, guaiacol, piperonal) in addition to the one primarily chemical (vanillin), which may also be desirable in certain applications, such as foods or perfumes. I would have no problem buying 750 mL of 40% grain alcohol loaded up with sugar and artificial vanillin if I'm gearing up for a giant bake sale or something, but I'd still keep the 10 mL bottle of the real stuff for finishing sauces, frostings, icings, or beverages. Important caveat, though: vanillin derived from engineered bacteria or yeasts may be eligible to be labeled as "natural flavor"!