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Vanille planifolia extrait CO2-to, 26 % vanilline
Product-No.: 021.050

Raw Material:
Vanilla planifolia – Beans, dried

By supercritical fluid extraction with natural carbon dioxide and cosolvent extraction with ethanol. The extract contains no inorganic salts, no heavy metals and no reproducible microorganisms [1].

25 – 27 % natural vanillin, < 1,0 % p-hydroxy benzaldehyde, < 1,0 % vanillic acid, < 0,2 % ethanol; lipids.

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].*

With more than 250 flavour components, fermented vanilla beans have one of the most complex flavours. The CO2 extraction process is the technology of choice for gently extracting the flavour components and enriching them in concentrated form. Fermented vanilla beans have a hay-like, metallic, phenolic and sweet base note. Vanilla CO2 extracts are characterized by a well-balanced, harmonious flavour, with a fine vanilla-like rum note, rounded off by subtle light to moderately resinous, vanilla-like notes. Due to its unique flavour, vanilla extract can be used as flavouring preparation in confectionery, ice cream, cakes, desserts, beverages and liqueurs.*

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.*

[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 : 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