Handbook of Vanilla Science and Technology

12.2 USES OF VANILLA IN THE INDUSTRY

The desirable flavor attributes of vanilla make it one of the most common ingredients used in the global marketplace, whether as a primary flavor, as a component of another flavor, or for its desirable aroma qualities.

In the industry, vanilla can be used in many forms. However, in retail stores or household uses, the use of vanilla is divided between vanilla beans and vanilla extract. In the United States, most households will use vanilla extract. In the industry, vanilla products are defined by the FDA standard of identity (discussed further in Section 12.2.3). However, in the retail market, many vanilla extracts are poorly defined (as discussed in Section 12.4). The industrial uses of vanilla can be summarized as follows:

12.2.1 Household products

Vanilla, or synthetic vanillin, can be used as secondary aroma modifiers in everyday household products such as cleansers, laundry detergent, and dish washing liquid to help impart a pleasant aroma to the product. Vanilla can also be used in adhesives and glue items, such as in book bindings, to mitigate the undesirable aroma inherent in these products.

12.2.2 Dairy products

Perhaps the most widely used market segment for vanilla is in dairy applications, such as ice cream, yogurt, flavored milk, coffee creamers, and the like.

12.2.3 Ice cream (frozen dairy products)

There are three categories of vanilla ice cream, as defined by the FDA Standard of Identity. Vanilla ice cream Category I contains only vanilla extract. Vanilla ice cream Category II contains vanilla made up of 1 oz of synthetic vanillin per 1 gallon of 1-fold vanilla extract. Vanilla ice cream Category III contains synthetic ingredients.

In ice cream, vanilla is used in a variety of ways. In some countries, regulatory conditions dictate whether natural, reinforced, or artificial vanilla is used. Single strength bourbon vanilla is used, generally at a use level of 4 to 6 oz per 5 gallons of mix. Higher strength vanilla, usually 2- to 4-fold and vanilla-vanillin (as defined by the FDA Standard of Identity), can be used to provide a scale of economy while providing a pleasant vanilla flavor. Products containing an artificial vanilla must be labeled as such.

Generally, bourbon or mixtures of bourbon and Indonesian beans are used in ice cream products. The vanilla used in ice cream must have a clean flavor and be low in smoky notes. Vanilla pieces (ground vanilla beans) can be used in ice cream products to impart a visual effect.

Generally, the lower the fat content of the frozen dairy product, the higher the level of vanilla needed. The same is true for sugar content; the lower the sugar, the more vanilla needed to impart a desirable flavor. In some instances, the spent vanilla beans, that is, the beans that have been previously extracted, can be added to ice cream products to enhance the visual appeal of the product. Since these spent beans have little flavor value, vanilla must also be used to impart flavor.

12.2.4 Yogurt

Yogurt, being acidic, requires a more intense vanilla profile than ice cream. For this reason, Indonesian vanilla, sometimes blended with bourbon vanilla, is used. The smoky, woody notes of the Indonesian beans help balance and mask the acidic taste of the yogurt, while allowing the delicate vanilla notes to come through.

12.2.5 Puddings

A wide array of vanillas can be used in pudding products, depending on the pudding composition, and how the pudding is processed. Generally for heat processed puddings, blends of Indonesian and bourbon vanilla are used. Higher than one-fold vanilla extracts can be used or powdered vanilla flavors made from highly concentrated vanilla extracts (oleoresins) can also be used. Some flans and delicate pudding products can use bourbon vanilla extracts.

12.2.6 Chocolate

Vanilla, or synthetic vanillin, is an essential ingredient in chocolate and chocolate products. The vanillin in vanilla smoothes out the sharp, dry flavor characteristics of the cocoa in chocolate. Oil soluble vanilla, vanilla oleoresin, and vanillin are the vanilla products commonly used in chocolate bars or chocolate coatings. Usage levels can vary between 0.01 and 0.1%, depending upon the level of cocoa and sweetness in the product. Any product containing chocolate or cocoa such as baked goods, syrups, chocolate milk, chocolate drink mixes, and chocolate puddings generally contain vanilla or vanillin to balance out the flavor.

12.2.7 Confections