Making Vanillin – Three production routes & Their chemistry

Vanilla is one of the most common and popular flavours in food. Are there ice cream shops that do not sell a vanilla ice cream? There are several ways to make food taste like vanilla. You can either use pure vanilla, or you can use (artificial) vanillin. Since we’ve discussed …

Making vanilla extract – Extraction chemistry

One of the things I like best about enjoying food science, is the fact that once you’re into it, you see food science all around. I can’t bake a bread without thinking about the Maillard reaction or the fermentation process. Nor can I cut an apple and sprinkle lemon juice …

Vanilla (bean) vs (ethyl) Vanillin – Food chemistry deep dive

Making vanilla ice cream (or any other vanilla flavoured muffin/cookie/etc) always causes a dilemma. Should you use a (natural) vanilla bean, an extract or artificial vanilla (= vanillin)? One clearly is more expensive than the other, and they look different, but are they actually different? Even though there often isn’t a …