Vanilla Bourbon CO2 – 95% vanillin (TOTAL)

Adam Michael has this to say “This material is 95% pure vanillin and is CRYSTALLISED POWDER in appearance – not liquid and chiefly aimed towards the perfumer. However this material can be used for food flavouring, in confectionery, ice creams, cakes, desserts, beverages and liqueurs, for tooth-paste flavouring, for taste improvement of lipsticks and again in perfumery. Dosage recommendation: 20 – 50 mg/kg end product.

The aroma is of course vanillin rich but the trace constituents round this material off resulting in a beautiful inimitable natural vanilla aroma. This material is obtained from the dried vanilla beans by supercritical fluid extraction with natural carbon dioxide. This is a highly recommended specialist material.”