Pure bourbon vanilla extract, when manufactured and sold in the United States, contains a minimum of 35% alcohol by volume. This specific alcohol content is a regulatory requirement set by the U.S. Food and Drug Administration (FDA) for a product to be labeled and sold as "pure" vanilla extract.
Understanding Pure Vanilla Extract Standards
To be classified as "pure" vanilla extract in the U.S., a solution must meet strict criteria beyond just alcohol content. These standards ensure consistency and quality for consumers.
Here are the key components defining pure vanilla extract:
- Alcohol Content: A minimum of 35% alcohol by volume. This high alcohol percentage serves a crucial role in the extraction process, efficiently drawing out the complex flavor compounds from the vanilla beans.
- Vanilla Bean Potency: The extract must contain the soluble matter from at least 100 grams of vanilla beans per liter of solution. This equates to approximately 13.35 ounces of vanilla beans per gallon. This ensures a concentrated vanilla flavor profile.
Key Requirements for Pure Vanilla Extract (U.S. FDA)
| Component | Minimum Requirement |
|---|---|
| Alcohol | 35% by volume |
| Vanilla Beans | 100 grams per liter (or 13.35 oz per gallon) |
Why is Alcohol Present in Vanilla Extract?
The presence of alcohol is fundamental to the creation of traditional vanilla extract. It acts as a solvent, effectively dissolving and preserving the hundreds of flavor and aroma compounds found naturally in vanilla beans. Without alcohol, the rich, complex flavors of vanilla would not be fully extracted or would degrade quickly.
While the 35% alcohol content is a minimum, many pure vanilla extracts will closely adhere to this percentage. This makes it a standard concentration found in most products labeled "pure."
