Processed
Compound Flavour Base
A tier
A compound flavour base built on ethyl vanillin already includes solvents, other vanilla notes, and sometimes vanillin or tonka-adjacent coumarin-free partners so an ice-cream or biscuit plant can dose one liquid. You are buying a finished vanilla-type flavour with ethyl vanillin as the spine. It is easier than weighing crystals and easier to overdose into perfume. Ask for the ethyl vanillin content if you need to match a recipe that was written on the pure crystal. Heat and fat will change how it reads.
Track this ingredient
Characteristics
Preparations
Traits
History
Flavour houses sold ready vanilla-type bases centred on ethyl vanillin for biscuit plants.
Ice-cream vanilla compounds used ethyl vanillin to stretch or replace bean.
One-drum vanilla bases became the default for mid-market bakery.
Some compounds shifted toward natural vanillin; ethyl vanillin bases stayed in economy lines.