Standardized Vanilla Bean

Vanilla planifolia Extract

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 favored by the food and beverage industries. Natural vanilla is a complex mixture of flavor 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 flavoring 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 were used to confirm authenticity of vanilla extracts and as useful index for detecting the origin of vanilla extracts. Amongst the variety of natural flavors in use today, vanilla occupies a prominent market place and has been in use for the preparation of ice creams, chocolates, cakes, soft drinks, pharmaceuticals, liquors, perfumery and in nutraceuticals.

We provide practical, easy & consistent on food processing application

Fresh natural flavor & caramel colour extract concentrate for Bakery & Beverage

No harm/chemicals, just harmony, manufactured naturally

Vanilla Distribution Channel

• Restaurant • Manufacturer • Central Kitchen • Food Ingredient Supplier • Flavour House & End User/House wife • Hotel • Bar • Food Service Distributor • Food Kiosk and Cinema

Vanilla Application Channel

Drinks: • Cooling • Traditional Drink • Tea • Milk • Coconut • Latte • Ice-Cream • Kuih-muih • Jelly • Cake • Biscuit • Jam • Pudding • Chocolate • Bao/Bun • Bread • Dessert • Grazing • Filling

Encapsulation with fructo-oligosaccharide.
Green biotechnology extraction

Storage: Store in a refrigerator after opening.
Precaution: Shake well before use.

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 desired strength. Alternatively, can add to ice-cream, kuih-muih, jelly, cake, biscuit, jam, pudding, chocolate, bao/bun, bread, dessert, popcorn, grazing & filling.

Dosage: 2% – 8%

• 1 Tablespoon (10g) • 1 Teaspoon (4g)
Form: Liquid

Quality ingredients: High in flavoring content; full, long-lasting flavor and strength.
Concentrate
Extracted without the use of any colorants, fillers, diluting agents or preservatives.
No harm, just harmony, manufactured naturally. No chemicals
Sodium-Free
Non GMO

Suitable for Vegetarian
Gluten-Free
Lactose-Free
Manufactured in a GMP, HACCP, HALAL Certified Facility
Our aim to produce encapsulated & standardized vanilla bean, which provide healthy, convenient & consistency on food processing application.

The flavor profile of vanilla 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 is able to command a premium price, leading to numerous efforts of its blending and adulteration. Also, the flavor quality of vanilla extracts vary 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.

High Standard Product Quality Control

HEALTH BENEFITS

Antioxidant

In vitro and in vivo studies on antioxidant activity of vanilla extract or vanillin
Subject	β-carotene-linoleate DPPH assay	Male mice (n=25)
Duration of the study	3 hour	5, 15, 30 and 60 min
Dosage	50, 100, and 200 ppm	Oral: 100 mg/kg of vanillin (single dose)
Groups	Vanilla extract Vanilla standards	Control group Treatment group
Parameters analysed	Bleaching of the β-carotene Free radical scavenging activity	Plasma vanillin content by HPLC Plasma ORAC assay
Function Vanilla extract posesses antioxidant activity that potentially be used as nutraceuticals.	Visible Benefits Total polyphenol content in the vanilla extract was found to be 17±0.1% 4-hydroxy-3-methoxybenzyl alcohol and 4-hydroxybenzyl alcohol showed appreciable antioxidant activity Vanillin and vanillic acid exhibited much lower antioxidant activity.	Visible Benefits Vanillin had the strongest antioxidant effect in the ORAC assay. The order of inhibition was vanillin>vanillic acid>ferulic acid>Trolox>ascorbic acid Oral administration of vanillin to mice increased the vanillin concentration and the antioxidant activity in plasma.

Relax

In vivo study on effect of vanilla extract on anxiety
Subject	Male rats (n=30)
Duration of the study	1 hr (acute) 10 days (chronic)
Dosage	10, 100mg/kg drug
Groups	Control 10mg/kg 100mg/kg 200mg/kg
Parameters analysed	Elevated plus maze Bright and dark arena
Function Vanillin posesses antianxiolytic activtiy.	Visible Benefits Vanillin (100 mg/kg) was able to reduce anxiety behaviour in both acute and chronic study. It could be due the antioxidant property.

Relieve

In vivo study on effect of vanilla extract on depression
Subject	Mice (n=30)
Duration of the study	1 hr (acute) 10 days (chronic)
Dosage	10, 100mg/kg drug
Groups	Distilled water 10mg/kg 100mg/kg
Parameters analysed	Forced swim test Tail suspension test
Function Vanillin posesses antidepressant activtiy comparable	Visible Benefits Vanillin reduced duration of immobility in both acute and chronic study. It could be due to the agonistic action at α2 adrenergic or opioid receptors or due to the antioxidant property.

Anti-cancer Properties

In vitro and in vivo studies on effect of vanillin on cancer
Subject	Mammalian cell line Mice (n=60)
Duration of the study	24 hr
Dosage	10, 100mg/kg drug
Groups	Vehicle (saline) Vanillin (25, 50 or 100 mg/kg) Positive control
Parameters analysed	Chorioallantoic membrane (CAM) assay: Anti-angiogenic activity Acetic acid-induced writhing response: Anti-nociceptive activity Nitrite analysis Cell viability RT-PCR analysis
Function Vanillin suppresses NO production through inhibiting transcriptional induction of iNOS in the activated macrophages, which might support anti-inflammatory and anti-nociceptive activities of vanillin.	Visible Benefits Vanillin had anti-inflammatory activity using the acetic acid-induced permeability model in mice. Vanillin reduced number of writhing in mice comparable with aminopyrine. Vanillin inhibited production of nitric oxide (NO) and induction of inducible nitric oxide synthase (iNOS) but not cyclooxygenase-2 (COX-2) in the lipopolysaccharide (LPS)-activated RAW264.7 macrophages.

Anti-inflammation

In vivo study on effect of vanillin on inflammation
Subject	Male rats (n=32)
Duration of the study	3 days
Dosage	150 mg/kg vanillin daily (intraperitoneally injected)
Groups	Control group (C) Treated with carbon tetrachloride (CCl4) Treated with Vanillin (Va) Va+ CCl4
Parameters analysed	mRNA expression of IL-1β, IL-6, TNF-α and GAPDH genes Aspartate aminotransferase (AST) and alanine Aminotransferase (ALT) activities Protein carbonyl content in liver (PCO) Malonaldialdehyde in liver (MDA) Antioxidant enzymes and glutathione level in liver
Function The antioxidant and antiinflammatory effects of vanillin against CCl4-induced acute liver injury may involve its ability to block CCl4-generated free radicals.	Visible Benefits Pretreatment with vanillin prior the administration of CCl4 significantly prevented the decrease of protein synthesis and the increase in plasma ALT and AST. It also inhibited hepatic lipid peroxidation (MDA) and PCO formation and attenuated the (CCl4)-mediated depletion of antioxidant enzyme (SOD and GSH). Vanillin markedly attenuated the expression levels of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) and prevented CCl4-induced hepatic cell alteration and necrosis, as indicated by liver histopathology.