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Thursday, 17 June 2021 10:04

Natural Vanilla Vs Artificial Vanilla

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Natural Vanilla Vs Artificial Vanilla Natural Vanilla Vs Artificial Vanilla KAgroo

VANILLA… The best flavor for desserts…YUMMY!

Did you ever notice, "Where does the vanilla flavor come from?"

Vanilla is a widely used exotic flavor enhancer in most of the recent industries; food, beverage, pharmaceutical, and tobacco. Furthermore, after saffron, vanilla is the second most costly spice in the world. Are you aware that there are two varieties of vanilla called natural and artificial? Due to quality, price matters, and economically driven scams, natural and artificial versions of vanilla have been identified. Because the demand for cultivated vanilla far outstrips supply, fake vanilla tastes are utilized in the food sector in addition to natural vanilla. But which ones are the most effective? And, more importantly, does it make a difference in our baking or productions?

Natural Vanilla

'Vanilla Planifolia' is the scientific name for spice, which is native to Mexico and Central America. Vanillin is the major component of vanilla, and this component gives the vanilla its flavor and commercial worth. In Sri Lanka, natural vanilla is an important commercial crop, and high-quality vanilla beans with long pods are harvested. Natural vanilla is coming from the vanilla orchid, which produces a pod containing vanilla beans. Cured and fermented beans are crushed up and soaked in alcohol and water to make the liquid extract you see in the grocery stores. The natural vanilla flavor is made out of a variety of ingredients, including animal glycerin, propylene glycol (antifreeze), and a slew of other synthetic and/or hazardous compounds in the world. Whole pod, vanilla powder, vanilla extracts, vanilla sugar, are some forms of natural vanilla. Vanilla production is highly expensive, and harvesting takes place a couple of years after planting. Natural vanilla extract costs three to five times more than artificial vanilla preparations as a result of this. Thus, chemists have been creative with the materials they've utilized in the lab to create artificial vanillin.

Artificial Vanilla

This was a big breakthrough in the flavor industry since it meant that scientists could create artificial vanilla without utilizing the vanilla bean. Artificial vanilla extract is any vanilla extract created using a petrochemical process, and you may get bottles of this type of vanilla extract at your grocery shops. Vanillin is manufactured from inexpensive raw materials such guaiacol, eugenol, ferulic acid and rice bran or lignin, a natural polymer found in wood. On the other hand, petrochemicals are the most important precursor. Artificial vanilla has been linked to headaches and allergic reactions in the past. Consumption of this artificial chemical has no health benefits.

Natural and Artificial Vanilla

What about the difference in tastes? When it comes to baking, you're unlikely to notice the difference. “It can be noticeable if you just smell the bottle or taste it with a little bit of milk,” said Alyssa Bakke, a sensory scientist at Penn State University. But, according to detractors, the artificial stuff is either less tasty natural vanilla has a considerably fuller mouthfeel and aroma than ‘artificial vanilla,' which contains just synthetically created ‘vanillin.' Natural vanilla is ideal for sweets that require a strong vanilla flavor, such as ice cream or cupcake icing. Because the more complex flavor compounds will remain in the final product's flavor character. Serious bakers should use only real vanilla extract, and if you're really serious, actual vanilla beans or vanilla bean paste used for all baking purposes, according to cooking websites. Artificial vanilla is generally less expensive, but the health implications must be considered. It might not be worth it in baked items, where you're likely to miss the rich taste compounds of natural vanilla. Vanilla collected from nature is safer than vanilla synthesized artificially.

The bottom line is, ‘It’s very hard to find a mouth-watering sweet dish without ‘VANILLA’

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Read 2674 times Last modified on Tuesday, 25 January 2022 05:33
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