organoleptic impression of vanillin rounded out by a large number of minor constituents, resulting in the unique, inimitable natural vanilla flavour profile.
CO2 EXTRACTS
Two different product types are simultaneously obtained during the CO2 extraction of vanilla beans. One, Vanilla 12 with a vanillin content of 12%, is a pasty liquid composed of vanilla lipids rich in top notes and saturated with vanillin, the yield being 5%. The second product Vanilla 95 with 95% of vanillin, is made up of