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Ice cream is flavored by artificial or natural vanilla flavoring. Artificial flavorings contain 100% vanillin, the main ingredient that contributes to natural vanilla extract's flavor. Natural vanilla extract also contains nearly 200 more compounds in addition to vanillin. The different chemical properties of these compounds may cause compatibility issues with different ice cream preparations. Vanilla ice cream may be classified by the type of flavoring used. If natural vanilla extract is used, then the product is called "vanilla ice-cream". If vanillin from natural vanilla is used, then the product is called "vanilla flavored ice cream". If artificial vanillin is used, then the product is labelled as an "artificially flavored vanilla ice-cream". The United States Food and Drug Administration characterizes vanilla ice cream into three categories: (1) the ice cream only contains vanilla extract; (2) the ice cream contains of synthetic vanillin per gallon (3.8 L) of one-fold vanilla extract; (3) the ice cream only contains synthetic ingredients.