Vanilla extract in carbonated drinks

Vanillin is an aromatic compound and is widely used as a flavor additive in food and beverages. Vanilla planifolia is the most important and most studied variety. There are nearly 110 vanilla species distributed in tropical regions of the world. Vanilla planifolia belongs to the orchids family, is a large family that comprises ca. 700 genera and over 20 000 species. However, vanilla is the only edible fruit that contains relevant flavor and aroma compounds.

Vanilla extract is a complex mixture extracted from the vanilla bean, where the major components contributing to the rich characteristic bouquet and flavor are essentially, vanillin and about five others, with some trace components likely important from over 200 components in the bean.

Vanillin (4-hydroxy-3-methoxybenzaldehyde) occurs naturally as the major constituent of vanilla beans. Vanillin has generally recognized as safe (GRAS) status and is added as a flavoring to foods such as ice cream, confectionery, chocolate, and liquors.

It is also an effective inhibitor of yeast and mold growth in laboratory media, fruit-based agar systems, and fruit purees. The growth of S. cerevisiae, Zygosaccharomyces bailii, Z.rouxii and Debaryomyces hansenii was inhibited for 40days in both laboratory media and apple puree when vanillin was added at a concentration of approximately 13 mM.
Vanilla extract in carbonated drinks

Vanilla extract

Vanilla extract is perhaps the most widely use flavoring extract. Vanilla extract is obtained from the cured vanilla bean by water alcohol extraction in a manner similar to the way coffee is percolated.

Vanilla extract may contain one or more of the following ingredients:
*Glycerin
*Propylene glycol (usually no more than 2%)
*Sugar (including invert sugar)
*Dextrose
*Corn syrup

The extract varied in its constituent, flavor and odor according to the origin of the beans, and beans of various origins were blended to produce and extract to suit particular users.

In vanilla extract, the content of ethyl alcohol is not less than 35% by volume and the content of vanilla constituent is not less than one unit per gallon.

The extract is the main sources of natural flavor and used in ice creams, yoghurt, chocolates, confectionary, custard, biscuits and other baked products.
Vanilla extract