[Sca-cooks] OT OOP Vanilla Extract
Carol Smith
Eskesmith at hotmail.com
Mon Dec 26 17:47:49 PST 2005
LOL! HEY! I said nothing about it being a "safe" anti-freeze, and the non-potable idea is direct from TTB! (In fact, I said nothing about it's being ANY kind of anti-freeze. See my original message below.)
And yes, propylene glycol does stabilize the extract; fyi, it's added after the vanilla bean is removed, at the same time the sugar is (But keep the alcohol at 35%. remember!) <grin>
Much amused,
Brekke
----- Original Message -----
From: Terry Decker<mailto:t.d.decker at worldnet.att.net>
To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org>
Sent: Monday, December 26, 2005 6:20 PM
Subject: Re: [Sca-cooks] OT OOP Vanilla Extract
My error. You are correct. Propylene glycol is officially "a flavor
enhancer" and a half dozen other things under 21CFR170.3(o) "(IIRC, I've
slept since then.)."
I think the actual reason it is added to vanilla is to stabilize the water
in the product. The chemistry, production and uses make interesting
reading. I particularly love the idea that your 50/50 mix is non-potable
and a "safe" anti-freeze.
Bear
----- Original Message -----
Propylene glycol a sweetener? I don't think so; it's got a very bitter back
note, and a 50% W/W mix of alcohol and P Gl is considered non-potable by TTB
(Your new, post 9/11 Alcohol & Tobacco Tax & Trade Bureau, abbreviated TTB,
nee Bureau of Alcohol, Tobacco, & Firearms, abbreviated BATF). And glycerin
in large quantity can be bitter, as well (according to one of our chemists),
though it is a very simple 3-carbon sugar structure and is sweet at low
levels.
Anything sold as Propylene Glycol, with nothing else listed in the label,
had better be straight propylene Glycol, at least if it's sold for use in
foods. Drug usage may have differing requirements; I'm not willing to take
the time to find out, though.
Regards,
Brekke
<snipped>
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