Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1909-01-29
VANILLA EXTRACT OFTEN
IMPURE SAYS STATE
CHEMIST FULMER

food now upon the market. In the
past it has been subject to sophistica-
tioin a number of ways, and even now
some of the vanilla extract sold would
have some difficulty in tracing an
ancestory back to the vanilla bean.
The genuine extract is prepared by
macerating chopped vanilla beans with
dilute aclohol, sometimes with the ad-
dition of sugar or glycerine. The
principle contained in the vanilla bean
which is extracted by the alcohol and
to which the odor and flavor of the ex-
tract are largely due is distinct
chemical compound knwon as "vanil-
| lin" " The alcohol also extracts GER
tain gums and resinous bodies which
gives body and character TO the ex-
tract and also contribute in some de-
gree to its flavor. Hence genuine
vanilla extract is a dilute aclohol So
luton of vanilla in, together with gums
and resins extracted from the bean,
and with or without sugar or glycer-
! inc.
There are several grades of vanilla
beans, the most common ones import
ed into this country being the Mex
ican, Bourbon and Tahita varieties.
The Mexican bean is regarded as the
best. 1t commands big price and
as far as the writer is able to ascertain
is rarely ever used in the manufacture
of commercial extract. The Bourbon
bean is regarded as of good quality
and while the Tahta is the cheapest
and last desirable, although generally
used.
Some makers of genuine extracts
use a mixture of different varieties of
beans. Just at present a considerable
quantity of beans from the island Of
! Meuritius are being used in this coun-
try. Inasmuch as the active principle
of the bean is vanillin, one would
maturity expect that those containing
the greatest amount of it could furnish
the best extract, but such is not the
case. The beans that are most highly
priced and most expensive contain
the lowest percentage of vanillan,
thus proving the fact that extractive
matters other than vanillan contribute
to the favor of the extract.
Formerly Tonka beans were often
entirely subtituted FOR vanilla beans,
or used as an adjunct to them, and
there are many people who prefer
an extract containing some of the ex
tract of tonka. The favoring mat
ter in the tonka bean is known as
coumarin," a chemical substan, ,e
different from vanillan. If an extract
is made from a mixtrue of vanilla and
tonka beans it should be labeled
Extract of vanilla and tonka. 7"
One well-known brand on the market
now is thus labeled. In recent years
both vanillin and coumarin have been
prepared synthetically on a relatively
large scale, and poth have been and
are now used in the preparation of
|
thetic vanilIin is added to a genuine
bean extract simply to give added
fiav oring strentgh; but an alcoholic
solution of vanillin colored with cara
mel has often been sold for genuine
vanilla extract. 1t is not difficult
for the chemist to detect this form of
substitution, and the consumer can
often recognize the lack of body in
such preparation, but at present it
is not uncommon for the manufacturer
to add prune juice to give additional
of course purely an artificial one that
would readily deceive the purchaser
or consumer. 1t is not entitled to the
name of vanilla extract and should be
labeled Limitation vanilla flavor, "
or "vanillin flavor. or vanilla sub
stitute. We have recently examin-
ed a number of such preparations,
some of which were labeled vanilla
favor" some artificial vanilla ex-
tract" and some "vanilla extract.
In the first two cases the manufactur-
ers were evidently trying to label in
compliance with the spirit of the law,
but in the latter case deception was
undoubtedly intended.
In general manufacturers are at
temp ting to label properly, and if
the extracts sold containing yanillin
are artificial or partly so, the label
will generally state the fact. Hence,
if housewives desire to know the ma
ture of the vanilla favoring they
purchase. they should examine the
label.
ELTON FULMER, State Chemist.