Sweetness.
"Vanilla enhances the sweetness perception of foods, especially in
bakery products," explains Jean Kuster, product manager-dairy, Beck
Flavors, St. Louis. "If you had a product with and without vanilla, most
people would perceive the one with added vanilla as sweeter. If you are
designing reduced calorie products and are cutting back on sugar in
order to achieve that goal, you might be able to add a little bit more
vanilla to enhance the sweetness perception."
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Dairy products
Vanilla is the most popular flavoring for ice cream. The type, or
"category," of vanilla used determines how ice cream is labeled:
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- Category 1: Natural vanilla extract. Two-fold vanilla is commonly
used. Ice cream products must be labeled as "vanilla ice cream."
- Category 2: Vanilla-vanillin extract. This is considered natural
and artificial (N&A), where the natural component is the
characterizing flavor. Ice cream products must be labeled as "vanilla
flavored ice cream."
- Category 3: Natural and artificial vanilla flavors or artificial
vanilla flavors, where the artificial component predominates. Ice
cream products must be labeled "artificially flavored vanilla ice
cream."
Altering the balance of ingredients such as fat, sweetener, or milk
solids in dairy product formulations means that food product designers
may need to alter their flavor systems, as well. Changing one or more
ingredients usually affects the type of vanilla used in the product, a
consideration that is often ignored.
The amount of fat in ice creams greatly influences the type of
vanilla used. "With a 10% to 14% butterfat content, Bourbons work very
well," according to Craig Neilsen, vice president, Neilsen-Massey
Vanillas, Waukegan, IL. "At the 14% to 16% fat level, the fat tends to
mask the vanilla flavor, so a blend of Bourbon/Indonesian is more
effective. This blend delivers an initial impact of vanilla in the front
of the mouth, followed by the Bourbon in the back of the mouth. As the
fat increases, the overrun decreases, which impacts the level of
vanilla. Generally, you have to use more vanilla in a higher fat base
because there isn't as much air carrying it through to the product."
Although pure vanilla extract may be used in low-fat bases, it does
not work well in no-fat systems. "The majority of customers run into
problems when formulating low- or no-fat dairy products," says Joni
Diedrich, a flavorist in Baltimore.
Either vanilla WONF or N&A vanilla flavors work better than straight
extracts, according to Diedrich. "This gives you more flexibility for
adding the notes necessary to cover up the 'cardboardy,' gummy, starchy
notes often introduced in a low- or no-fat system," she says. "You may
need to add creamy, buttery notes, or a masking flavor that has a blend
of sweet, brown, buttery notes in order to cover up the off notes in the
base.
"In general, you have to use about 50% more vanilla flavor in low- or
no-fat systems in order to produce the best-tasting products," Diedrich
continues. "If you require extracts in your dairy products, you can
either try Bourbon vanilla by itself or a blend of a Bourbon and a high
quality Indonesian. Low quality Indonesians come across as smoky and
phenolic, and do nothing to improve the flavor in low- and no fat bases.
Although Tahitian vanillas may blend well in higher fat bases, their
fruitiness is often accentuated in reduced-fat products."
Says Kuster: "When alternative sweeteners are used in dairy products,
you must usually alter the type of vanilla used in the formulation.
Every change that is introduced alters the flavor profile of your
product. For example, you probably couldn't use the same vanilla in a
sugar-free ice cream mix as in a sucrose-based mix. You need to evaluate
the sugarfree base independently. Whenever you make a change in a base
formulation, you need to consider the impact of that change on your
vanilla. Your current vanilla may no longer deliver the flavor impact or
performance that your product requires."
The type of milk solids used in ice cream mixes is also an important
factor for selecting vanillas. "Whether your formulation includes fresh
milk and cream, nonfat dry milk, or whey solids affects the flavor
profile of the base before it's flavored," says Kuster "This influences
your selection of the proper type, usage and blend of vanilla for
optimum flavor."
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Bakery products
Pure vanilla extract is generally not used for baking because the
aromatic components of extracts begin to volatilize at about 280?to 300°F,
a temperature that is readily attained in cookie baking. Cakes rarely
exceed 210°F internally, so an extract or blend of extracts may be used
successfully, but a stronger extract such as a two-fold may be more
effective. Vanilla-vanillin extracts and artificial flavors are
generally recommended for baking applications. Natural and/or artificial
flavors give food product designers the added benefit of blending
vanilla with various flavor notes such as buttery, nutty and brown
sugar.
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Beverages
Vanilla is an important flavor component in colas, in addition to the
complex of spice and citrus notes. A recent publication listed vanilla
as well as 25 other flavor notes responsible for a cola flavor. Cream
sodas, root beer, and some fruit beverages also may contain vanilla.
Vanillin or vanilla flavors are used in many alcoholic beverages,
such as whiskeys, cordials and cocktails, to round out and smooth the
harsh edges of the alcohol. In whiskey products, vanillin is one of the
chemicals extracted from the oak barrels in which the products age.
Generally, vanillin and flavorings, rather than vanilla extract, are
used in alcohol-containing beverages because of the regulations
governing this industry.
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Savory applications
Vanilla and sweet goods go hand in hand, but have you ever thought of
vanilla vinaigrette, vanilla glaze over pork, or vanilla stir-fry?
Product developers who are looking for unique flavor profiles in savory
applications may try using vanilla to boost or blend flavors.
"The potential use of vanilla extract in savory applications is
limited only by a developer's creativity," according to Marianne
Gillette, market manager for McCormick Flavors, Hunt Valley, MD.
The food product designers at McCormick have come up with an entire
luncheon menu, from appetizers to desserts, that incorporates vanilla
extract into the three applications noted above, as well as Tournedos
with Mushrooms Madagascar, Vanilla Apricot Fried Rice, Vanilla Baked
Beans, and Grilled Shrimp in Vanilla Sauce. According to the description
r the shrimp dish, "Pure vanilla extract mel melds the flavors of garlic
and bay leaf in a light sauce."
Vanilla is also featured in many non-traditional recipes, such as
cream of chicken and vanilla soup, vanilla mayonnaise, and vanilla baked
acorn squash, in the Vanilla Cookbook, by Patricia Rain.
"Vanilla is a wonderful flavor enhancer that boosts the flavor of
savory as well as sweet products," says Gillette. "When vanilla is used
as a subtle, background note (usage level less than 0.5%), it brings out
desirable flavor notes and rounds out flavor profiles." She notes her
own home use of vanilla extract in spaghetti and seafood sauces. Other
possibilities include dishes with chicken, pot roast, spare ribs, chili,
and macaroni and cheese.
"You only need to add a dash. The idea is not to taste vanilla, but
to marry the flavors," Gillette adds.
Vanilla is an exotic, complex flavor that is liked throughout the
world. Food product designers are continually discovering new uses for
all ingredients, so why not add a little vanilla to your barbecue sauce
or vinaigrette for something just a little bit different?