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Why is vanilla extracted/sold in alcohol, isnt there something more flavorless/"vanilla" they could suspend it in? (lemmy.world)

submitted 20 hours ago* (last edited 20 hours ago) by cheese_greater@lemmy.world to c/nostupidquestions@lemmy.ca

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Also, is real, pure vanilla ever so slightly spicy, I know its not actually naturally sweet

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[–] dohpaz42@lemmy.world 15 points 19 hours ago* (last edited 19 hours ago) (2 children)

https://www.eatingwell.com/why-alcohol-is-in-vanilla-extract-11845019

https://en.wikipedia.org/wiki/Vanilla_extract

https://www.bhg.com/recipes/how-to/bake/when-to-use-pure-vanilla-extract-or-imitation-vanilla-in-dessert/

It boils down to a) the alcohol dissolves the organic materials, leaving the vanilla flavoring; 2) regulations require it (e.g. US FDA mandates minimum 35% alcohol in pure vanilla extract, and iii) alcohol is used because it evaporates away during baking.

Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).

As for the flavor, vanilla extract contains more than just vanilla.

[–] bacon_saber@fedia.io 5 points 17 hours ago

Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).

Maybe it's real vanilla Maybe it's beaver ass 🎶

[–] zero_spelled_with_an_ecks@programming.dev 4 points 17 hours ago

Eh, the beaver thing is really overblown. Considering how much labor and how many beavers would be involved in extracting castorum in sufficient quantities for industrial food production, don't expect it in anything you find at a grocery store in the last 40 years.

Alcohol is a great solvent for a lot of things. Tomatoes are another good example and why vodka sauce is a thing.