{"id":21153,"date":"2023-03-14T19:32:39","date_gmt":"2023-03-14T11:32:39","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=21153"},"modified":"2023-03-19T11:40:24","modified_gmt":"2023-03-19T03:40:24","slug":"vanilla-flavoring-where-does-it-come-from","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/vanilla-flavoring-where-does-it-come-from\/","title":{"rendered":"Vanilla Flavoring: Where Does It Come From?"},"content":{"rendered":"\n
\"Vanilla
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Vanilla is one of the most popular flavorings in the world. Its extract is used in food, beverages, pharmaceutical, and perfumes. Vanilla flavoring is obtained from the beans of the vanilla orchid (Vanilla planifolia). Vanilla is particularly popular in beverages, desserts, ice cream, dairy products, pastries, confectionery, and chocolates. In culinary applications, it can be added by adding vanilla extract or vanilla beans to a liquid preparation. Depending on the concentration, natural vanilla gives preparations a yellow or brown color. <\/p>\n\n\n\n

Vanilla fruit matures in about 6 months and grows quickly on the vine. Because vanilla fruits ripen at varying rates, daily harvesting is required to ensure that each fruit has the best flavor. Individual pods are hand-picked as the end begins to split. Overripe fruits are more likely to split, lowering their market value. <\/p>\n\n\n\n

The length and appearance of the pod determine the commercial value of vanilla beans. If the fruit is longer than 15 cm (5.9 in), it is of high quality. The largest fruits (those measuring 16-21 cm in length) are reserved for the gourmet vanilla market. Fruits between 10 and 15 cm long, pods, and fruits less than 10 cm long are classified as second-quality, and fruits less than 10 cm long are classified as third-quality. Good quality vanilla has a strong aromatic flavor. But foods containing small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common.<\/p>\n\n\n\n

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Until the 19th century, the bulk of vanilla flavor was obtained naturally from vanilla plant. A major change in the vanilla industry occurred in 1874 when German chemists developed a synthetic alternative to natural flavor. Today, it is estimated that 97% vanilla-flavored foods are produced with synthetic vanillin. <\/p>\n\n\n\n

Let’s discuss further.<\/p>\n\n\n\n

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