vanilla sugar

Vanilla sugar is a flavoring agent known for its distinct vanilla scent and taste, commonly employed in culinary applications. It consists of refined sugar infused with vanilla beans or natural vanilla flavor compounds, producing a sweet substance with pronounced vanilla organoleptic properties. The ingredient is often referred to simply as vanilla sugar in culinary contexts and bears relation to vanilla extract but differs in its solid granular form. For reference on its chemical nature and relationships to vanilla compounds, see PubChem. Vanilla sugar is primarily sourced through the infusion of natural vanilla pods in sugar or by blending sugar with vanilla-derived flavorings, which contributes to its wide usage in flavor enhancement of various food products.

Vanilla sugar naturally arises from the preparation processes involving vanilla beans and sugar. Biologically, vanilla flavor compounds derive from the cured seed pods of the vanilla orchid. This ingredient is widely applicable as a flavor enhancer in many flavored products, such as baked goods, desserts, beverages, and confectionery items. It enhances sweetness and imparts vanilla character. The formulation guidelines and usage recommendations often align with standards set by flavor and fragrance authorities including FEMA (US), which monitors flavor ingredients in consumer products. Vanilla sugar is not recommended for fragrance use but is primarily intended for food flavoring applications.

Vanilla sugar appears as a crystalline, solid mixture combining refined sucrose with vanilla flavor components. The vanilla aroma arises from volatile compounds such as vanillin naturally present or added during formulation. This ingredient dissolves readily in water and typical food matrices, facilitating uniform flavor distribution. Its physical form as granules allows straightforward handling and incorporation into dry or wet formulations. The stability of the vanilla aroma in vanilla sugar depends on storage conditions, as volatile components can dissipate, necessitating airtight packaging. The sugar base contributes sweetness and texture, influencing product viscosity and mouthfeel where used.

Wikipedia:

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for vanilla sugar usage levels up to:
	not for fragrance use.

Safety references

None found