Vanilla extract
Vanilla extract is a solution of the flavor and aroma compounds of cured vanilla beans in water and ethyl alcohol. Makers macerate or percolate chopped beans in an alcohol-water mix over days or weeks, then filter and may age the extract. In the US it is a standardized food with minimum alcohol and bean content, sold by strength as single-fold or multi-fold extract. Brands buy it in pails, drums or totes for baked goods, drinks, dairy and confections.
Suppliers sell different products under the same name. Specify the one you need.
The standard strength, made from one unit of vanilla beans per gallon, used where vanilla is dosed as a liquid ingredient.
Two-fold and higher concentrates that cut freight and storage; the fold number on the label states the units of vanilla constituent per gallon.
The same product with less than 35% alcohol, often made with glycerin or propylene glycol, used where alcohol content matters.
Extracts made from Madagascar (Bourbon), Indonesian, Mexican, Ugandan or Tahitian beans, which differ in vanillin level and aroma profile.
Certified organic extracts made with organic alcohol, and glycerin-based flavorings sold as alcohol-free.
Compare each result with your own specification when the lot arrives.
Keep containers tightly closed at room temperature, away from heat and direct light, because alcohol evaporates and aroma fades in open or warm storage. Extract is flammable at standard strength, so store drums and totes in line with local fire rules. Shelf life is set by the supplier, and many suppliers allow retest rather than a fixed expiry for high-alcohol extract.
Vanillin content and aroma vary with bean origin, crop year and curing, so record the vanillin result and fold for each lot. Keep a retained sample of each lot for sensory matching and for authenticity questions later.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 169.175 sets the US standard of identity for vanilla extract: at least 35 percent ethyl alcohol by volume and at least one unit of vanilla constituent per gallon.
Source: ecfr.gov (opens in a new tab)21 CFR 169.3 bases the unit of vanilla constituent on a unit weight of 13.35 ounces of vanilla beans containing not more than 25 percent moisture.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 169.175(b)(2), an extract with two or more units of vanilla constituent per gallon must include a "-fold" designation in its name.
Source: ecfr.gov (opens in a new tab)21 CFR 169.177 defines vanilla flavoring as meeting the vanilla extract standard except that its ethyl alcohol content is below 35 percent by volume.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Waukegan, IL
Family-owned US maker of pure vanilla extracts, pastes and powders and whole vanilla beans, plus a small line of other pure flavor extracts, sold to home cooks, foodservice and food manufacturers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include single-fold extract, multi-fold extract, vanilla flavoring, origin grades and organic and alcohol-free. Ask each supplier for the specification sheet of the exact grade they quote.
Expect vanillin and marker compounds, alcohol content, authenticity by isotope ratio, coumarin and ethyl vanillin and physical and micro, each with its method, specification and result for that lot.
Keep containers tightly closed at room temperature, away from heat and direct light, because alcohol evaporates and aroma fades in open or warm storage. Extract is flammable at standard strength, so store drums and totes in line with local fire rules. Shelf life is set by the supplier, and many suppliers allow retest rather than a fixed expiry for high-alcohol extract.
21 CFR 169.175 sets the US standard of identity for vanilla extract: at least 35 percent ethyl alcohol by volume and at least one unit of vanilla constituent per gallon. 21 CFR 169.3 bases the unit of vanilla constituent on a unit weight of 13.35 ounces of vanilla beans containing not more than 25 percent moisture. Under 21 CFR 169.175(b)(2), an extract with two or more units of vanilla constituent per gallon must include a "-fold" designation in its name. 21 CFR 169.177 defines vanilla flavoring as meeting the vanilla extract standard except that its ethyl alcohol content is below 35 percent by volume.
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