natural vanilla flavour. They are concentrated extracts with a very low threshold of flavour recognition. A dosage of 30-120 ppm in the end product, such as ice creamorsoy milk, is sufficient to develop the full pleasant smooth and creamy sweet aroma of the cured vanilla beans.
The preferred type of CO2 extract depends on the application. Vanilla 12 is more lipophilic in nature, whereas Vanilla 95 exhibits better solubilities in alcoholic and water based products. Vanilla 25 takes an interme