[Sca-cooks] OT OOP Vanilla Extract

[Terry Decker]

Vanilla extract is produced by alcohol extraction from aged vanilla beans. 
The FDA requires that pure vanilla extract be 35 per cent alcohol (with 
13.35 ounces of vanilla beans per gallon of 35 per cent solution).  The FDA 
also permits sugar, corn syrup, caramel, colors and stabilizers to be added 
to the extract.  When these additional items appear on the label, the 
extract is most likely unaged.  Fresh vanilla extract tends to be harsh 
tasting and adding 20 per cent or more sugar smooths the taste while 
caramels, colors and stabilizers give the product an aged appearance.  Top 
quality vanilla extract has only vanilla, alcohol and water for ingredients 
and its smooth flavor and dark rich color are the result of aging the 
product between one and two years.  Aging costs money.

Bear


----- Original Message ----- 

Hello I've never posted to the list but I've got a question. When did they 
start putting corn syrup in vanilla extract?  I have found such in the 
Publix store brand, in the McCormick brand, and in the Nielsen-Massey brand 
at the gourmet shop. The only kind that didn't have corn syrup was the Spice 
Islands brand but, at $11.99 for two ounces, it's three or four times more 
expensive. Was there a problem with the vanilla crop? Is home-made vanilla 
extract just as good?
Cheers,
Isabella
(Daniel's better half...)