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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add vanilla extractives to foods to provide a desirable flavor. They are commonly …
What it is
Vanilla bean extractives in water are made by soaking vanilla beans in water, often with alcohol, to pull out their flavor and aroma compounds. This process creates a liquid flavoring that captures the complex taste of vanilla. It is used to add a sweet, floral, and rich flavor to foods.
Why it's used
Manufacturers add vanilla extractives to foods to provide a desirable flavor. They are commonly found in baked goods like cookies, cakes, and cupcakes, as well as frozen breakfast items such as pancakes and waffles. It enhances sweetness and adds depth to the overall taste profile of these products.
Health notes
Vanilla bean extractives in water are generally recognized as safe (GRAS) by the FDA when used as a flavoring. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated vanilla and its flavor compounds. At typical consumption levels, they are not associated with adverse health effects. Research is ongoing into the various compounds found in vanilla, but no significant health controversies exist regarding its use as a food flavoring.
Allergen info
Vanilla bean extractives are not derived from any of the nine FDA major allergens. They do not contain gluten.
Products containing Vanilla Bean Extractives In Water
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.