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Are vanilla extract and imitation vanilla flavoring the same?

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2013-08-24 05:30:18
2013-08-24 05:30:18
AnswerImitation vanilla is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea).

Pure vanilla chemically has over 200 elemental chemicals that give it its taste and smell, and it is impossible to mimic this 100% today. The main compound that gives real vanilla its taste is called vanillin. Madagascan vanilla has 3 times as much vanillin concentration (and therefore taste) compared to its nearest competition the Mexican Bourbon variety, and this is why it has such a reputation.

Also, in order to meet FDA standards, pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.

Vanilla Extract is better than imitation vanilla for non-baked and cold desserts where heating does not take away the flavor, but imitation vanilla flavor is very similar when used in baked items.

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No, you would not use the same amount of vanilla extract as you would vanilla flavoring. Vanilla extract is pure and stronger than vanilla flavoring, so you would probably need two or three times the amount of flavoring as you would for the extract.


No. Extract tends to have a stronger flavor since it is the vanilla bean soaked in alcohol. Flavoring may have other ingredients and will be less concentrated.


the same. extract is natural. flavoring was created in a lab, has nothing to do with potency. always use the real stuff if you are going to the trouble of cooking from scratch.


Vanilla essence and vanilla extract are not the same. Vanilla essence is artificial, and vanilla extract comes from pure vanilla.


You cannot use vanilla essence instead of vanilla extract in a recipe. This is because vanilla essence is not the same things as vanilla extract.


Yes. Vanilla extract & "Pure" Vanilla are generally the same.


They are mostly the same, except that immitation vanilla is usually put in pasta and pie, and the extract in cakes.


No. Vanilla soda extract will have other ingredients added to it (corn syrup, sugar/sweeteners, etc) vanilla extract generally only consists of vanilla beans, alcohol, and water.


Essence is defined as possessing the qualities of something in concentrated form and extract is a solution (as in alcohol) of essential constituents of a complex material. So according to this, strictly the extract should be natural and the essence may be a chemical imitation. But according to Wikipedia "An extract consists of a certain percentage of true essence, or its chemical imitation, in an alcoholic solution". So as a commercial product they may be the same.



In a recipe the terms vanilla and vanilla extract are generally used interchangeably


Yes, you use the same measurement of almond extract that you would of almond flavoring. (Although sometimes you may find that the flavoring is marginally stronger than the extract, in which case you may want to add slighlty more extract. However it's personal taste, really).


unless the pure vanilla is specified as "double" or "triple" strength you would use the same amount of either. I bake a lot, and I would tell anyone if you are using imitation vanilla, use a bit more of it. Around a 1/4 teaspoon more to a 1/2 teaspoon more. If it's vanilla extract and a good one, stick with what the recipe calls for.


Different flavors and almond is a stronger flavor.


you can buy almond extract in almost any grocery store in the same aisle as the vanilla extract.


No, they aren't the same. Vanilla extract is extracted from the vanilla bean, and the FDA sets standards for the percentage of vanilla and alcohol in the extract. From what I have read, vanilla essence is much stronger, and it can either be derived from vanilla beans or from synthetic sources. Additionally, some forms of vanilla essence are not food grade, not for consumption, based on the method of creating the essence, and are intended more for perfume and scent purposes, I suppose.


You can use Almond extract. It won't be the same as vanilla but it still tastes good. u can use freezed coffe


yes you can because they are practicly the same just with different names Vanilla Essence does not have alcohol in it, and is at least double the strength to that of Vanilla Extract, which has alcohol in it. So for 1 part essence, use 2 part extract. I believe you have got the strengths wrong. Vanilla extract is the strongest and 1 part of essence = 1/2 part extract


You should use the same amount as called for in the recipe. According to Cooks Illustrated, imitation Vanilla has a *lot* more vanillin than real vanilla will have. Apparently, to be normal strength vanilla, you can only have so much vanilla. There's double-strength vanilla, too, which is what I prefer to use.


The same amount of regular sugar and the seeds from a vanilla pod, or the same amount of regular sugar with some vanilla extract.


Yes you would use the same amount of either one. The only difference would be if the pure vanilla extract were a double or triple strength variant


No. Essence is synthetic or watered down extract. 1 tsp extract = 2 tsp of essence. 1 tsp essence = 1/2 tsp extract.


Using a good quality Vanilla Extract one teaspoon (5ml) will provide the same flavour as one bean. Beware of Vanilla Essense which is not made from Vanilla Beans. For more Vanilla info browse to www.reunionfood.co.nz


No. Vanilla is a flavor. Many things can have a vanilla flavor; shakes are one example. Ice cream is another. It is a common ingredient in baked goods such as cookies. 'Vanilla' often refers to vanilla extract, which is the source of the flavor. It comes from vanilla beans. Vanilla extract is a liquid that you add (in very small amounts) to give something a vanilla flavor.


vanilla (tastes the same!!!!!!!!!!!!!!!!!!!!!!!!) in cookies!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



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