Arielle Cruz
Vanilla extract is a popular ingredient used to enhance the flavour of various dishes, particularly desserts. It is made by soaking vanilla beans in alcohol or a non-alcoholic solvent. The type of vanilla bean and solvent used can significantly impact the flavour and aroma of the extract. Alcohol-based vanilla extracts typically have a stronger vanilla flavour, while non-alcoholic extracts may have a sweeter taste and are often preferred in raw foods due to their lower alcohol content. The choice between alcohol or non-alcohol vanilla extract ultimately depends on the specific use case, the desired flavour profile, and personal preferences.
Alcohol-based Vanilla Extract vs Non-Alcohol-based Vanilla Extract
| Characteristics | Values |
|---|---|
| FDA Standards | Alcohol-based: Minimum 35% alcohol and 13.35 ounces of vanilla beans per gallon. |
| Non-Alcohol-based: Glycerine or propylene glycol solutions as the solvent. | |
| Taste | Alcohol-based: Stronger vanilla flavor. |
| Non-Alcohol-based: Sweeter taste. | |
| Aroma | Alcohol-based: Stronger aroma. |
| Non-Alcohol-based: Less aroma. | |
| Raw Food Preference | Non-Alcohol-based: Preferred in the raw food world due to a sense of "purism". |
| Allergies | Non-Alcohol-based: Preferred by those allergic to alcohol. |
| Freezing | Non-Alcohol-based: Freezes better, preferred for homemade ice cream. |
| Alcohol Content | Alcohol-based: Same proof as vodka or rum. |
| Non-Alcohol-based: No or very low alcohol content. | |
| Homemade | Alcohol-based: Requires vanilla beans and alcohol (vodka, rum, bourbon, or brandy). |
| Non-Alcohol-based: Requires vanilla beans and glycerine or propylene glycol. |
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What You'll Learn
- Alcohol-based vanilla extract is stronger and has a more complex flavour
- Alcohol-based vanilla extract is made by soaking vanilla beans in alcohol
- Non-alcoholic vanilla extract is popular in the raw food world
- Non-alcoholic vanilla extract is made with glycerine or propylene glycol
- Alcohol-based vanilla extract is regulated differently to liquor
Alcohol-based vanilla extract is stronger and has a more complex flavour
Alcohol-based vanilla extract is considered stronger and has a more complex flavour than its non-alcoholic counterpart. In the United States, the Food and Drug Administration (FDA) states that for a product to be considered a pure vanilla extract, it must contain at least 35% alcohol and 13.35 ounces of vanilla beans per gallon. The high alcohol content in vanilla extract is what gives it a stronger taste. The more vanilla beans used, the stronger the flavour.
Vanilla extract is made by soaking vanilla beans in alcohol and water, which draws out the vanillin and other compounds that infuse into the liquid. The alcohol used is typically odourless and tasteless, such as vodka, to allow the full flavour of the vanilla to come through. Other types of alcohol, such as rum, can be used to create different flavour profiles. For example, rum will give a sweeter taste and a maximum vanilla taste.
The use of alcohol in the extraction process also creates unique aroma compounds that are not present in the vanilla beans alone. These aroma compounds are formed through a chemical reaction between the beans and the alcohol. This results in a deeper, more complex flavour profile for the extract.
It is important to note that the strength of the alcohol used in vanilla extract can affect the extraction process. While stronger alcohol may seem like it would produce a stronger extract, this is not the case. If the alcohol is stronger than 100 proof, it should be diluted with distilled water to avoid burning the beans.
The preference for alcohol-based or non-alcoholic vanilla extract may depend on the specific use case. For example, some people may prefer to use non-alcoholic vanilla extract in raw desserts or homemade ice cream as it freezes better and has a less pronounced aroma. However, for dishes that are uncooked or cooked over low heat, such as puddings or custards, alcohol-based vanilla extract is generally preferred for its stronger and more complex flavour.
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Alcohol-based vanilla extract is made by soaking vanilla beans in alcohol
To make alcohol-based vanilla extract at home, vanilla beans are added to a sanitized jar or bottle with an airtight lid and covered with the desired alcohol. The bottle is then stored in a cool, dark place for at least 6 weeks and up to 12 months. The more vanilla beans used, the stronger the taste. It is recommended to shake the bottle periodically.
The process of soaking vanilla beans in alcohol allows for the extraction of vanillin and other compounds, resulting in a stronger vanilla flavour compared to artificial vanilla essence. This makes it ideal for use in dishes that are uncooked or cooked over low heat, such as puddings, custards, pastry creams, and icings.
It is important to note that while vanilla extract has a high alcohol content, it is not meant to be consumed as a beverage due to its bitter and sweet components.
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Non-alcoholic vanilla extract is popular in the raw food world
Another reason for the popularity of non-alcoholic vanilla extract in the raw food world is that some people are allergic to alcohol. For example, one person with an allergy noted that their icing was "sweating through the piping bag" and they were "having a reaction from it". This individual also noted that they registered 0.012 alcohol on a breathalyser after consuming some rice crispies with pure vanilla extract.
Non-alcoholic vanilla extract is also said to freeze better, making it a preferable option for frozen desserts and treats.
It is worth noting that the FDA dictates that for vanilla extract to be labelled as "pure vanilla extract", it must contain at least 35% alcohol. This means that non-alcoholic vanilla extracts will not be labelled as "pure". However, this does not make them any less popular in the raw food world, where individuals are specifically seeking out non-alcoholic options.
Non-alcoholic vanilla extracts are typically made with vegetable glycerin, which is plant-based, or propylene glycol. Some aroma compounds present in vanilla extract are formed by a chemical reaction between the beans and alcohol, so some people report that non-alcoholic vanilla has less of an aroma. However, others say that it is sweeter than alcoholic vanilla extract.
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Non-alcoholic vanilla extract is made with glycerine or propylene glycol
Vanilla extract is a solution that contains the flavour compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. The FDA dictates that a pure vanilla extract needs to be at least 70 proof or 35% alcohol.
However, non-alcoholic vanilla extract is also available and is made with glycerine or propylene glycol. Glycerine is essentially a sugar alcohol and is used as a stable preserving agent. It is important to note that not all glycerine is plant-based, so those on a plant-based diet should choose the vegetable glycerine variety. Propylene glycol is used as a solvent and preservative in food and tobacco products, as well as in pharmaceutical and personal care products. It is also used in antifreeze because of its ability to lower the freezing point of water.
Some people prefer non-alcoholic vanilla extract because it is free from alcohol, which can be important for those with allergies or those following a raw food diet. It is also said to have a sweeter taste and can be easier to work with in recipes. However, others report that non-alcoholic vanilla has less of an aroma than pure alcohol extract.
When choosing a non-alcoholic vanilla extract, it is important to read the label carefully. If it says "Vanilla Extract" on the label, it has been made with vanilla beans, alcohol, and water. If it says "Vanilla Flavor" or "Natural Vanilla Flavor", it is made with glycerine or propylene glycol instead of alcohol. Imitation vanilla must be labelled as such and contains synthetic vanillin, which is made with chemicals.
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Alcohol-based vanilla extract is regulated differently to liquor
Alcohol-based vanilla extract is regulated differently from liquor in the United States. Vanilla extract falls under the jurisdiction of the Food and Drug Administration (FDA) as a food product, whereas liquor is subject to stricter governmental regulations.
The FDA requires vanilla extract to have an ethyl alcohol content of at least 35% for it to be labelled as such. This is similar to the alcohol content of some liquors, such as Jägermeister, which is 35% alcohol. Despite this, vanilla extract is not regulated by the Alcohol and Tobacco Tax Bureau (TTB).
During Prohibition in the United States, the Flavor and Extracts Manufacturers Association lobbied politicians to exempt flavour extracts from the alcohol ban. As a result, vanilla extract was defined as a different product from liquor. This distinction still holds today, and vanilla extract is deemed non-potable and unfit for direct consumption.
Some people prefer alcohol-free vanilla extract, particularly in the raw food community, due to its perceived purity. Alcohol-free vanilla extract is also used in raw desserts and homemade ice cream as it is believed to have a less pronounced aroma and better freezing properties. However, it is important to note that alcohol-free vanilla extracts may have less vanilla content and may not be labelled as "extracts" as they do not meet the FDA's standards.
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Frequently asked questions
Vanilla extract is made by soaking vanilla beans in water and ethyl alcohol. It has a stronger vanilla flavor than vanilla essence or artificial vanilla extract.
Alcohol-based vanilla extract is often considered to have a stronger, more complex flavor profile than non-alcohol vanilla extract. It is also said to have a better aroma and is often used in cooked dishes.
Non-alcohol vanilla extract is often used in raw desserts as it is said to be sweeter than alcohol-based vanilla extract. It is also a good option for those who are allergic to alcohol or follow a plant-based diet.
