the beans surplus vanillin and recovered as a second phase, with 1% yield during CO2 extraction. Vanilla 95 is crystalline and still has a very strong impact of vanilla beans, in contrast to artificial vanillin which is completely different in character. A mixture of both extracts in the ratio of their yields gives rise to a third product Vanilla 25, with 25% of vanillin content that represents the complete CO2 extract of vanilla beans.
All three CO2 vanilla products reflect the well balanced