[Sca-cooks] OT OOP Vanilla Extract

[Carol Smith]

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>