Description
Vanilla plants belong to the tropical climbing orchid family, and Vanilla planifolia Andrews which is cultivated in many countries such as Madagascar, Indonesia, Tahiti and Tonga is favoured by the food and beverage industries. Natural vanilla is a complex mixture of flavour components extracted from the ground black bean pods using alcohol. The fruity, floral fragrance of cured vanilla pods, combined with a deep, aromatic body, makes it a widely accepted flavouring agent, especially in sweet foods and drinks.
The main chemical constituent of vanilla is vanillin (4-hydroxy-3-metoxy benzaldehyde). Artificial vanilla flavour only contains this component. Vanillin can be synthesized from readily available materials such as guaiacol or eugenol derived from clove oil. Natural vanilla extract contains other polar aromatic flavor compounds such as 4-hydroxybenzaldehyde, 4- hydroxybenzoic acid, 4-hydroxybenzyl alcohol, and vanillic acid that can be identified by HPLC. Therefore, the ratio of 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde and vanillic acid to vanillin in natural vanilla extracts was used to confirm the authenticity of vanilla extracts and as a useful index for detecting the origin of vanilla extracts. Amongst the variety of natural flavours in use today, vanilla occupies a prominent marketplace and has been in use for the preparation of ice creams, chocolates, cakes, soft drinks, pharmaceuticals, liquors, perfumery and nutraceuticals.
The flavour profile of Standardized vanilla extract contains more than 200 components, of which only 26 occur in concentrations greater than 1 mg/kg. Vanillin is the main constituent vanillin, which occurs in a concentration of 2.0% w/w in cured vanilla pods. True vanilla pods possess a pure delicate spicy flavor that cannot be duplicated exactly by synthetic products. For this reason, and because of limited supply, natural vanilla can command a premium price, leading to numerous efforts of its blending and adulteration. Also, the flavour quality of vanilla extracts varies considerably, depending upon the origin, curing technique used, storage conditions, extraction methods, and age of the vanilla extract itself.
The active constituents of vanilla are responsible for its various biological and therapeutic activities. Several studies demonstrated that vanilla extract has antioxidant, antianxiolytic, antidepressant, antiinflammatory and antimetastatic potential by suppressing enzymatic activity of matrix metaloproteinase-9.
Direction of Use
Use for baking or beverage wherever a recipe calls for a flavour, colour & nutrient. Begin with 1 tablespoon for each 4oz / 113g cup of ingredients and add more depending on the desired strength. Alternatively, can add to ice cream, kuih-muih, jelly, cake, biscuit, jam, pudding, chocolate, bao/bun, bread, dessert, popcorn, grazing & filling. (Depends on personal preferences)
Dosage: 0.2% – 0.8%
• 1 Tablespoon (10g) • 1 Teaspoon (4g)
No harm/chemicals/preservatives, just harmony, manufactured naturally
- Vegan
- Non-GMO
- No Fillers
- No Flavors
- No Additives
- No Preservatives
- No Artificial Colours
- Soy and Gluten Free
Storage
- Keep in a cool & dry place. Avoid sunlight. Fridge would be best.
- Keep away from children.
- Has a shelf life of 12 months, in the original sealed packaging below 25°C, relative humidity below 65% and odour-free conditions.
- Packages should not be in direct contact with walls or floors.
Precaution
- Due to the nature of plant / herbal extract, liquid may thicken due to heat or moisture.
- Food supplements should not be used as a substitute for a varied and balanced diet.
- If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products.
- Colour, taste, and texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.
- Stop using this product if an allergy occurs.
