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Drawback Tutorial

Food Products Containing Ethanol

Vanilla extracts and vanilla flavors are covered within the U.S. Food and Drug Administration’s regulations in 21 CFR  169.175 through 169.181.  It is important to note that a standard of identity vanilla product must adhere to the criteria outlined in the CFR.  If a product does not meet the standard of identity, it will be treated as any other flavor.  A few key points regarding the standard of identity are listed below:

  • 1 unit of vanilla beans:  13.35 oz. of beans at 25% moisture
  • 1X vanilla extract:  1 unit per gallon of finished product with a minimum 35% ethanol by volume.  The lower end of the range in item 10 defines the minimum.
  • vanilla flavor:  1 unit per gallon of finished product (ethanol < 35% by volume)
  • concentrated vanilla extract:  2 or more units per gallon with a minimum 35% ethanol by volume.  The lower end of the range in item 10 defines the minimum.
  • concentrated vanilla flavor:  2 or more units per gallon (ethanol < 35% by volume)

Other ingredients that may be used in a vanilla extract:

glycerin

propylene glycol (please quantify)

sugar (including invert sugar)

dextrose

corn syrup

If any other ingredients are used then the product does not meet the standard of identity.

When submitting formulas for vanilla extracts/flavorings, bear the following in mind:

  • Information regarding moisture content of the beans, manufacturing yield, fold, extraction steps, recovered ethanol, and disposal of the spent beans must be included on your submission.  We cannot process formula submissions with incomplete information.
  • We subject 1 or 2 fold vanilla extracts to the organoleptic evaluation if they contain greater than 45% (by volume) alcohol.  This is because the amount of alcohol is more than is necessary to extract all of the odorous and sapid materials from the vanilla beans.
  • When submitting vanilla extracts, please send a 2 oz sample for chemical analysis.
Page last reviewed/updated: 10/25/2017