Vanilla
Types/Origins of
Bali; Indonesia; Ugandan; Bourbon/Madagascar; Tahitian
Proof
the amount of alcohol in a liquid (1% alcohol=2 proof)
Oil of Pettigrain
essential oil distilled from leaves, twigs
Cumin
cuminic aldehyde
Prop 65
California state law that regulates use of certain substances which are known to cause cancer or reproductive toxicity
Vanilla Curing process
Scalded (Madagascar)/ Partially dried (Mexico); Sweated for days; Dried (over fires in Indonesia); Aged for months
Drawback
Partial refund of pre-pais alcohol tax
Oleoresin
oil soluble product of a botanical that is solvent extracted (volatile and non volatile componeents)
Bergamot
linalyl acetate
US Allergens
Milk/Dairy; Eggs; Fish; Shellfish/Crustaceans; Tree Nuts; Peanuts; Wheat/Gluten; Soy; (Sulfites)
Standard of Identity
One gallon single fold: 13.35 oz vanilla beans; >35% alcohol by volume, , 25% bean moisture
FIDS
Flavor Ingredient Data Sheets
information for alcoholic beverage flavors
Concrete
Solvent extract of a botanical, usually a floral. Waxy, solid
Horseradish
allyl isothiocyanate
Organic Certified/Certifiable
95% organic certified ingredients; 5% organic compliant
All agricultural products must be certified organic
Allowed additives to Vanilla Extract
Glycerine; PG; Sugar; Dextrose; Corn Syrup
TTB Powder Limits
Vanillin=40 ppm; Ethyl Vanillin= 16 ppm; Maltol= 250 ppm; Ethyl Maltol = 100 ppm
Essence
Water that has been removed in the juice concentration process and is then concentrated
Davana
davanone
Non GMO Project Verified High Risk Crops
Canola; Corn; Papaya; Soy; Potato; Cotton; Alfalfa; Sugar Beet; Microbe and Enzymes; Animal Products
Chemical name of Vanillin
4- hydroxy-3 methoxy benzaldehyde
Potability Test
Panel of 6 or more where 2/3 must agree it is non-potable. Dilute flavor to make alcohol 15% v/v; look for cloudiness, sip- if objectionable then non-potable
Cold Pressed Oil
Extracting citrus oils by direct compression without heat or distillation or any other extraction method
Coriander Leaf
dec-2-enal
USDA Amenable
Have to be USDA certified and inspected if it has greater than: 3% raw meat or poultry; 2% cooked meat or poultry; 30% fat, tallow, meat extract; 25% stock or broth