Vanilla - Vanillin
Vanilla for Baking Products
Vanilla Specialty Items
True Fruit Flavors
True Fruit Flavors with
Other Natural Flavors
Outstanding Nut Flavors
Artificial Fruit Flavors
Other Artificial Flavors
According to Federal regulations, Vanilla Extract must
contain one unit
(13.35 ounces) of vanilla beans for each
fold or strength. In other
words, one gallon of Vanilla
Extract of a one-fold, or single-strength,
must be the
extractive matter of 13.35 ounces of vanilla beans. A two-
fold, or double-strength, would contain the extractive matter
of twice 13.35 ounces, or 26.70 ounces of extractive matter
in one gallon of vanilla extract, and so on, up to the
maximum strength possible.
These beans must contain less than 25% moisture.
If they should contain more than 25% moisture, the extractor
must increase the amount of vanilla beans used to allow for
the added weight by moisture.
In order to be designated as a Vanilla Extract, it
must contain not less than 35% ethyl alcohol by volume.
Anything less or other extractive menstrums would require
that it be called a flavor.
A Vanilla Extract must not contain any added
ingredients other than the extract of the vanilla beans,
alcohol, sugars, propylene glycol and water.
Federal standards, one (1) ounce of vanillin
is the equivalent
in flavoring strength of the extractive matter
of 13.35 ounces
of vanilla beans. Therefore, a two-fold
would be a single-strength
Vanilla Extract with one ounce of
Likewise, a four-fold Vanilla/Vanillin Extract
two-fold, or double-strength, Pure Vanilla with two
ounces of added vanillin per gallon.