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Vanilla Flavourings DANISCO CULTOR Vanilla Flavourings FOR FOOD THAT TIMELESS TASTE Hundreds of food and beverage products depend on the smooth, classic flavour of vanilla to win the hearts of consumers round the globe. Adaptable to any product or occasion, vanilla has attained the coveted status of most popular flavour, its warm spiciness and moreish fragrance unmatched by any other natural produce ever known. Danisco Cultor has thousands of vanilla products in its repertoire. Vanilla bean powder, vanilla extracts and oleoresins and natural and nature-identical flavourings in liquid and powder form lend their characteristic flavour to ice cream and dairy products, iron out bitter notes in chocolate, soften the tartness of fruit, enriching its fresh flavour, and enhance the perception of sweetness in baked goods. More than just a flavour alone, vanilla is a major contributor to the quality and profitability of food products. Danisco Cultor’s team of technical specialists is always on hand to identify the right vanilla product for every application and every price level. A phone call, a visit to one of our application centres, a product sample sent for analysis and improvement – our experts set to work to understand your needs and create the optimum solution for any recipe. We make our vanilla work for you. A WELL-BRED BEAN An exhaustive testing and assessment procedure precedes all purchases of the raw material for Danisco Cultor’s vanilla products – the cured vanilla bean. Flavour components, includ- ing vanillin, vanillic acid and p-hydroxybenzaldehyde, and the origin of individual beans are identified by high performance liquid chromatography. These key elements ensure the quality of Danisco Cultor extracts and flavourings remains consistent despite year to year variations in raw materials. Of the more than 20,000 known species of orchid, vanilla is the only one to bear edible fruit. In its native Mexico the vanilla orchid relied on the Melipone bee for pollination of its flowers. Since the 1870s, a special hand pollination technique has made it possible to cultivate vanilla elsewhere and, today, Madagascar and Indonesia are the main vanilla-producing countries, Mexico and Tahiti producing only a small percentage of the world crop. Vines are three years old before they yield any bean pods and have a life span of just 12 to 15 years. After ripening on the vine for up to nine months, the still largely tasteless beans are subject to months of curing and conditioning, during which they lose 80 to 90% of their weight. Two years or more go by before the vanilla flower has been transformed into a cured bean with a full-bodied vanilla flavour. Danisco Cultor monitors the cultivation and processing practices in the key growing areas, purchasing top quality beans from the most cost-effective plantations. Much has happened since the unique flavour of vanilla was originally discovered by the Totonac Indians of south-east Mexico and Hernán Cortés became the first European to savour it in a traditional Aztec drink. Little did they know their discovery was to become the most sought-after flavour on the face of the planet. From flower to flavour Cultivation – 9-12 months The Vanilla Planifolia orchid is a vine that attaches itself to trees in tropical rain forests 20º to either side of the equator. The first blooms appear when the vine is 2 years old. Flowering and hand pollination – 2 months Beans grow to full size – 6 to 8 weeks Ripening on the vine – 6 to 9 months UNDERSTANDING A COMPLEX CHARACTER Creamy, spicy, buttery, floral, fruity, nutty – the list of vanilla flavour notes goes on, all depending on the origin, curing and processing of the beans. With more than 250 flavour components, pure vanilla extract is one of the most complex flavours. Even the biggest component, vanillin, accounts for a mere 2% of the total taste experience. But while some lesser components, such as guicol and anisic aldehyde, have a strength 100 to 10,000 times greater, the slightest change in the relative content of each component is likely to produce a noticeably different flavour profile. At Danisco Cultor, our precise knowledge of the many flavour components in different types of vanilla enables us to tailor flavourings to specific needs. This expertise combined with sophisticated extraction methods secure full-bodied flavours with no flavour loss or changes during manufacture and maximum flavour yield for high cost efficiency. Clarification and an ageing process lasting a mini- mum of 60 days bring the vanilla flavour to completion. OPTIMUM FLAVOURS EVERY TIME If you are like most food and beverage manufacturers, a considerable amount of your time and energy is spent on updating formulations and processes to improve quality, reduce costs or adapt to changing consumer preferences. Perhaps you choose a different stabiliser or emulsifying system or substitute non-fat dried milk for condensed skimmed milk. Whatever alterations are made, it is important to remember they may affect the ability of a vanilla flavouring to give its best. Danisco Cultor can help you adjust your vanilla flavouring to match alterations made to a specific recipe or process, making sure you always get the optimum vanilla taste in the final product. Vanilla flavourings have been designed to meet the various requirements of different food manufacturing sectors. For the bakery industry, for example, natural vanilla extracts with standard alcohol solvent systems are not equipped to withstand heat treatment. Instead, Danisco Cultor supplies natural and nature identical vanilla products with special solvent systems and components that protect against flavour loss during heating. Special vanilla blends may also be used to mask off-tastes and compensate for the flavour of inferior ingredient systems. Off-tastes may be present in low fat or lower quality ice cream or develop when the temperature is not constant throughout freezing, storage and transport of an ice cream product. Another problem is the increasing use of whey protein concentrate in ice cream recipes. Here, too, an efficient vanilla flavouring can smooth out unpleasant whey notes. For boosting weak flavours, replacing lost flavours in fat-free dairy and bakery products or masking off-notes, Danisco Cultor’s versatile vanilla collection stands up to the toughest tests. Curing (Bourbon process) Curing breaks down the vegetative matter in the pod and triggers the enzymatic processes that create the rich, complex vanilla flavour profile. Immersion in water at 60ºC – 3 minutes Alternate sun-drying by day and sweating by night – 4 to 8 days Conditioning in open-air shelters – 3 months THE MASKING ABILITY OF VARIOUS VANILLA TYPES Relatively high masking ability Relatively low masking ability • Bourbon • Bali • Indonesia/Bourbon • Indonesia • Natural and nature • Comoros • Bourbon/Bali • Indonesia/Bourbon identical vanilla flavours • Mexico • Bourbon/Indonesia SHAPING A QUALIFIED DECISION Even the smallest improvement can have a big impact on the quality of the final product. Danisco Cultor’s dedicated team of flavour technologists and application specialists are happy to conduct a fully confidential evaluation of how your current vanilla flavouring performs in a specific product. All our recommendations are based on customers’ quality and cost requirements and supported by sensory and cost data. In addition to our expertise in the development and use of vanilla powder, extracts and vanilla flavourings, our extensive knowledge of other functional ingredients for food and production processes is your guarantee of the optimum all-round solution, whether improving an existing product or creating entirely new concepts. Work in partnership with us in our modern flavour laboratories and together we can come up trumps. Testing and processing Prior to purchasing, a 3-step testing and review process conducted over 12 months enables Danisco Cultor to maintain the consistent quality of its vanilla products. Step 1. Obtain freshly-cured vanilla bean samples, prepare extract and analyse for colour, aroma and flavour. Determine levels of key flavour components using the high performance liquid chromatography (HPLC ) method. Step 2. Obtain larger samples of the best lots, prepare a greater quantity of extract and repeat analyses. Test moisture levels using a rapid and highly accurate infrared drying method. Step 3. Buy production quantities of the best lots and repeat critical moisture, colour and flavour evaluations of extracts prepared using standard equipment. If the final product meets Danisco Cultor’s criteria for quality and consistency, the lot is recommended for purchase. VANILLA SELECTOR CHART FLAVOUR COLLECTIONS PRODUCT RANGE KEY BENEFITS OPTIONS INCLUDE Vanilla Extract Madagascan (Bourbon) Authentic, natural flavour profiles 2 fold vanilla extract Premium quality for standard to super indulgent 3 fold vanilla extract end products 30 fold oleoresin Proven application performance Innovative, cost-effective solutions based on the Indonesian best raw materials and our impressive expertise 3 fold vanilla extract Mexican 3 fold vanilla extract Tahitian/Madagascan 3 fold vanilla extract Costa Rican (organic) 2 fold vanilla extract Natural Vanilla Flavourings Creamy More than 90% pure vanilla with the addition of Buttery internationally popular profiles Caramelic Tried, tested and approved in a huge number of Bourbon applications Almond Set standards for high quality natural flavourings Spicy Nature Identical Flavourings Almond Consumer-preferred profiles that suit regional
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