Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Carrier
- Fragrance
- Fragrance Family
- Fragrance Ingredient Class
- Ingredient Origin
- Cosmetic Ingredients Functions
- EINECS No.
- 231-791-2, 283-521-8
- Olfactory Notes
- Vanilla
- Technologies
- Product Families
- Ingredients
1.9 - 2.1 % natural vanillin. 60 - 63 vol.% ethanol
Features & Benefits
- Benefit Claims
Applications & Uses
- Markets
- Application Format
- Color Cosmetic Applications
- Fragrances & Perfume Applications
- Oral Care Applications
- D/E Ratio
1,2 - 1,5 kg vanilla beans to 1 kg product
- Applications
Traditional use:
The name "vanilla" is derived from the Spanish word "vaina", which means " little pod". The vanillapods are also called "black flower" because the ripe pod shrinks after harvesting and turns black.The Spanish learned this aromatic spice from the Aztecs, who used vanilla as a spice inchocolate for its flavor and brought it to Europe in the sixteenth century. In folk medicine vanillawas used as a stimulant, digestive aid and aphrodisiac [2]. It also has antibacterial andantioxidant properties [3,4].
In food:
With more than 250 flavor components, fermented vanilla beans have one of the most complexflavours. The CO2 extraction process is the technology of choice for gently extracting the flavor components and enriching them in concentrated form. Fermented vanilla beans have a hay-like,metallic, phenolic and sweet base note. Vanilla CO2 extracts are characterized by awell-balanced, harmonious flavor, with a fine vanilla-like rum note, rounded off by subtle light tomoderately resinous, vanilla-like notes. Due to its unique flavor, vanilla extract can be used asflavouring preparation in confectionery, ice cream, cakes, desserts, beverages and liqueurs.Vanilla Planifolia CO2-HA extract combines also well with other vanilla extracts by improving andboosting their organoleptic properties.
In food supplements:
Also suitable for flavoring food supplements.
In cosmetics:
The vanilla CO2 extract is often used in cosmetic products for perfuming, flavoring toothpastesand improving the taste of lipsticks.
Properties
- Physical Form
- Appearance
- Viscous oil, Yellow to light brown thin liquid
- Soluble in
- Oil/fat phases
- Insoluble in
- Water
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Density (20°C) | max. 1.00 | g/cc | — |
| Flash Point | min. 100 | °C | — |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Technical Details & Test Data
- Production
Vanilla beans are milled and treated with ethanol (organic). This mixture is extracted with natural carbon dioxide, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms. Then the CO2- hydro-alcoholic (HA) – extract is standardized to 2 % vanillin by addition of 60 – 63 Vol % ethanol.
Packaging & Availability
- Regional Availability
- Transport
UN 1170 ETHANOL, SOLUTION; 3,II
Storage & Handling
- Shelf Life
- 5 years
- Handling
The concentrated FLAVEX extracts are the basic ingredients for the product formulation. They aretherefore not intended for direct consumption in food, nor for direct application to the skin incosmetics, perfumery and aromatherapy. Keep away from children.
- Stability
Unopened containers at least 5 years under exclusion of light and following conditions:Store in a cool, dry place.