Vanilla Tahitensis CO2-to extract
Product-No.: 021.033
Raw Material:
Vanilla tahitensis – Beans, dried
Production:
By supercritical fluid extraction with natural carbon dioxide, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms [1].
Ingredients:
see specification
Application:
The name “vanilla” is derived from the Spanish word “vaina”, which means ” little pod”. The vanilla pods are also called “black flower” because the ripe pod shrinks after harvesting and turns black. The Spanish learned this aromatic spice from the Aztecs, who used vanilla as a spice in chocolate for its flavour and brought it to Europe in the sixteenth century. In folk medicine vanilla was used as a stimulant, digestive aid and aphrodisiac [2]. It also has antibacterial and antioxidant properties [3,4].*
The flavour of Vanilla Tahitensis CO2 extract is floral, less resinous compared to the flavours of Vanilla Planifolia CO2 extract. Studies show that vanillin, anisaldehyde and anise alcohol are the main fragrances in Tahiti vanilla beans [5]. Vanilla extract can be used as a flavouring preparation in confectionery, ice cream, cakes, desserts, beverages and liqueurs due to its unique flavour.*
Also suitable for flavouring food supplements.*
The vanilla CO2 extract is often used in cosmetic products for perfuming, flavouring toothpastes and improving the taste of lipsticks.*
Literature:
[1] P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
[2] American Botanical Council. : Healthy Ingredients: Vanilla : http://cms.herbalgram.org/healthyingredients/Vanilla.html. Aufgerufen am 21. September, 2020
[3] Shanmugavalli N, Umashankar V, Raheem : Antimicrobial activity of Vanilla planifolia : Indian Journal of Science and Technology, 2, 2009, 39-40
[4] B. N. Shyamala, M. Madhava Naidu, G. Sulochanamma, and P. Srinivas : Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models : J. Agric. Food Chem. 2007, 55, 19, 7738–7743
[5] Takahashi M., Inai Y., Miyazawa N., Kurobayashi Y., Fujita A. : Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis : Bioscience, Biotechnology, and Biochemistry, 77:3, 601-605, 2014