Have you ever wondered: Where does the familiar “vanilla” scent come from?

The answer lies in vanilla – one of the most classic, beloved, and widely used flavors in the modern food industry.

𝐖𝐡𝐚𝐭 𝐢𝐬 𝐕𝐚𝐧𝐢𝐥𝐥𝐚?

Vanilla is a natural flavor extracted from the fruit (pod) of the vanilla orchid – a special type of orchid that only flowers for a very short period each year. To produce natural vanilla aroma, the vanilla pods must undergo a process of curing, drying, and fermentation that lasts several months.

However, not all “vanilla” scent you smell in candies, ice cream, or scented candles comes from real vanilla pods. The majority of products use vanillin – the main component responsible for the vanilla aroma, which is produced in three common ways:

• From natural vanilla pods (vanillin content is very small, but the flavor is complex and refined).

• Synthesized from lignin or petroleum – the most common method, resulting in a low cost.

• Biological fermentation from natural raw materials (rice bran oil, ferulic acid, etc.) – can be labeled “natural,” but comes at a high price.

𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 𝐨𝐟 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐅𝐥𝐚𝐯𝐨𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲

It’s no coincidence that vanilla is considered a “national” or universal flavor:

• In cakes, candies, ice cream, yogurt: Helps make the dish more appealing and fully flavored.

• In coffee, nutritional milk, mixed beverages: Provides a pleasant, gentle sensation.

• In scented candles, cosmetics, pharmaceuticals: Creates a relaxing, evocative feeling and easily diffuses.

At 𝐋𝐒𝐄𝐀𝐓𝐄𝐗, we believe that: “Choosing the right flavor is the first step to creating a product that is complete in taste and memorable.”

LSEATEX Vietnam

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