Vanilla Bean Extract

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[ Latin Name ] Vanilla planifolia
[ Used Part ] Fruit
[ Appearance ] Brown Powder
[ Test Method ] TLC
[ Specification ] 4:1,10:1,20:1

[ Function ]
1. Baking & Aroma Enhancement: Adding a few drops to cakes, cookies, ice cream, or puddings elevates the aromatic profile and creates a richer, fuller flavor.
2. Beverage Flavoring: Stirring it into coffee or milk tea adds a gentle, sweet aroma and creates a smoother mouthfeel.
3. Neutralizing Odors & Enhancing Flavor: It is also used in certain Chinese desserts and egg- or dairy-based recipes to balance out any raw egg odor.

COA of Vanilla Bean Extract
Loss on drying: 3.37%
Ash: 3.12%
Mesh Side: 100% pass 80 mesh
Extract Ratio: 10:1
Heavy metal: ≤20ppm
As: ≤2.0ppm
Residual Pesticide: Negative
Total Plate Count: ≤1000cfu/g
Yeast & Mold: ≤100cfu/g
Salmonella: Negative
E. Coli: Negative

Applification of Vanilla Bean Extract
1.Pharmaceutical;
2.Functional food;
3.Water-soluble beverages;
4.Health products as capsules;

About Vanilla Bean Extract
Vanilla Bean Extract is the most popular way that vanilla is used by home bakers. Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic. There are two fold and three fold extracts, called essences, but these are very strong and are mainly used by professionals.