Vanilla Code of Federal Regulations
The
production of Pure Vanilla Extract is governed in the United States by the Code
of Federal Regulations (CFR - 169.175 and following sections).
Within these regulations it is established that in vanilla EXTRACT the
content of ethyl alcohol is not less than 35 percent by volume and the content
of vanilla constituent, as defined in §169.3(c) is not less than one unit per
gallon. The term unit weight of vanilla beans means, in the case of
vanilla beans containing not more than 25 percent moisture, 13.35 ounces of such
beans; and, in the case of vanilla beans containing more than 25 percent
moisture, it means the weight of such beans equivalent in content of
moisture-free vanilla-bean solids to 13.35 ounces of vanilla beans containing 25
percent moisture. The term unit of vanilla constituent means the
total sapid and odorous principles extractable from one unit weight of vanilla
beans, as defined in paragraph (b) of section 169.3, by an aqueous alcohol
solution in which the content of ethyl alcohol by volume amounts to not less
than 35 percent.
When
the CFR requirements are not met in either or both bean content or alcohol
content, a new description is used: this
product would be a FLAVOR. Natural
WONF or MWNI Flavors would have natural ingredients added for additional
character emphasis or strength. If
it is only the required alcohol content that is not met as shown above, but the
bean content is met (per gallon per fold), the product can be labeled:
Pure Vanilla Flavoring. With
any of the above products, if artificial components are added, a Natural &
Artificial Flavor is created.
Pure
Vanilla-Vanillin Extract follows similar CFR standards (169.180 and following
sections) to Pure Vanilla Extract, except one ounce of vanillin is added per
fold (per gallon). This qualifies
for Category II Ice Cream in the U.S. Dairy Industry and could also be labeled
as Natural & Artificial Vanilla Flavor.
When only artificial components are used in making a vanilla flavor, an
Artificial Vanilla Flavor is created. Artificial
Vanilla Flavors are generally less expensive on a cost to flavor basis than Pure
Vanilla and are widely used in baked goods, confectionery and other food
products.
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