Vanilla is a flowering plant in the orchid family with about 110 species. The most widely known species Vanilla Planifolia native to Mexico is grown nowadays in tropical areas along the Indian Ocean. Bourbon Vanilla beans from Bourbon Islands Madagascar, Réunion and Comores are still considered the highest flavour quality in the world. Fermented Bourbon Vanilla beans have a very complex flavour bouquet with more than 250 aroma components and are characterized by a balanced fine flavour profile without any harsh, burnt or phenolic notes.
Supercritical CO2-extraction is the state-of-the-art technology for the production of highly concentrated and standardized Vanilla Planifolia extracts with outstanding rich aroma profiles. Vanilla Planifolia CO2-HA extract is produced from Bourbon Vanilla beans.
The vanilla beans are milled, treated with ethanol and then extracted with natural carbon dioxide. The gentle extraction preserves completely the sensitive flavour and odor components. The extract is standardized with ethanol to 2% Vanillin. The yellow-light brown extract is a thin liquid with 60% ethanol. The quality is unsurpassed since it contains the complete spectrum of flavouring constituents.
The full, rich and well-balanced flavour of Vanilla Planifolia CO2-HA extract can be described as sweet, creamy, tobacco-like, warm-woody with slight spicy notes. It develops an excellent, long lasting flavour impression already in low dosages and is used especially in premium food products, for instance baby food, chocolates, confectionaries, desserts, dairy products and ice cream. Vanilla Planifolia CO2-HA extract combines also well with other vanilla extracts by modifying, improving and boosting their organoleptic properties. The product is popular with flavorists and food technologists due to the rich and authentic flavour profile.