Handbook of Vanilla Science and Technology

In addition to vanilla’s widespread use in chocolate, vanilla is used in non-chocolate confections as well. Vanilla is used as a primary flavor or flavor modifier in many confections such as hard candy, toffee (taffy), fruit chews, creams, gummies, jelly beans, tablets, candy coated pieces, and breath mints. In coated candy, vanillin is added to impart a pleasant flavor to the outside coating when placed in the mouth.

12.2.8 Baked goods

Vanilla is widely used in the baking industry, either as a primary flavor or as a secondary flavor, in chocolate cupcakes, for example. The composition of the product and the baking temperature play a vital role in the type and level of vanilla needed. Generally, the lower the fat content of the product, the more vanilla required, the higher the protein, the more vanilla needed, and the higher the baking temperature, the more vanilla needed. In baked goods, spray dried flavors or encapsulated vanilla flavors are preferred over liquid due to the steaming off phenomenon, which occurs during the baking process. If liquid vanilla must be used, it is preferable to pre-blend the vanilla with the fat, if possible, and to incorporate the vanilla as late in the mixing phase as possible to minimize evaporative flashing off from the vanilla. In addition, lower baking temperatures help retain the vanilla in the product.

12.2.9 Beverages

In beverage applications, vanilla is used as a primary flavor or as a flavor toner. Vanilla smoothes out and balances the flavor profile in carbonated beverages. Vanilla soda (carbonated beverages) exists in the marketplace where a good bourbon vanilla or a blend of bourbon and Indonesian vanilla is used as the primary flavor. Root beer soda and cream soda use vanilla as a major flavor modifier. Just about all sodas, including colas, contain vanilla or synthetic vanillin or ethyl vanillin. In ready-to-drink beverages, such as ready-to-drink coffee products, vanilla plays a significant role in smoothing the harsh bitter notes, which develop during retorting. In functional beverages, vanilla helps mask undesirable off notes commonly associated with these types of products. In chocolate beverages, vanilla smoothes out the drying cocoa notes while enhancing the desirable flavor characteristics of the cocoa. Alcoholic beverages, including creme cordials, liqueurs, and specialty items, use vanilla or vanillin as a primary flavor or secondary flavor to smooth out the overall flavor profile of the product.

12.2.10 Pet products

Vanilla flavors can be used to enhance the consumer (purchaser) appeal of the aroma of pet food by helping to mitigate off odors associated with some pet food products. Vanilla flavors can be used to mask the undesirable breath aroma in ruminants.

12.2.11 Pharmaceutical products

Vanilla flavors are commonly used to help mask bitter, unpleasant flavors normally associated with the actives found in cough and cold preparations. The addition of vanillin to a flavor used in a cough preparation will help mask the undesirable off notes caused by the medicinal components present.

12.2.12 Oral care

Vanilla flavors are used in conjunction with other flavors to impart a pleasant aftertaste in toothpaste and mouth rinses. Since vanillin can discolor over time, using vanillin or ethyl vanillin in a white base will result in a slight browning over time.

12.2.13 Perfume

Vanilla can be used in perfumes, candles, and potpourris to impart pleasing “feel good” aromatic qualities. Bourbon vanilla beans can be cut and placed in potpourris to impart a pleasant aroma. Extractives of bourbon vanilla can impart a delicate nuance to fine fragrances. Generally vanilla absolutes with high vanillin content, and little color value, are used in fine fragrances. Vanilla can also be used to balance or “tie in” the individual components of a fragrance.

12.2.14 Toys

Vanilla derived compounds can be safely used in children’s toys to mask the unpleasant notes associated in rubber and plastic items.

Overall, the desirable flavor and aromatic aspects of vanilla, whether in its natural or reconstructed form, make it one of the most widely used flavor and aroma items in the world.

12.3 MAJOR US VANILLA COMPANIES