Vanilla extract is one of the most sought-after flavoring agents used in baking and culinary arts, thanks to its unmistakably aromatic rich taste that adds rich depth and rich flavor to cakes, cookies, ice cream and many other dishes.
How should you store vanilla extract to maintain its quality and freshness? Do you need to refrigerate it or not?
In this blog post, we will attempt to answer these and other frequently asked questions about vanilla extract production and storage. We will explore its ingredients and production process; dispel some myths surrounding refrigeration; and offer tips on the optimal ways to store vanilla extract to extend its shelf life.
Vanilla Extract Is Composed Of
Vanilla extract is a liquid solution containing the flavor and aroma of vanilla beans from an orchid called Vanilla planifolia plant, harvested as seed pods from these seedpods.
Vanilla pods are harvested when still green and then undergo a process of drying, sweating and conditioning to develop their distinctive brown hue and complex flavor profile.
For vanilla extract production, chopped and soaked vanilla beans must first be chopped before being submerged in an alcohol/water solution for at least 24 hours – with alcohol acting as the solvent to extract flavor compounds from the beans while water diluting its effect to meet legal limits.
The liquid produced from this process is then filtered and packaged as vanilla extract; to meet FDA standards, pure vanilla extract must contain at least 35% alcohol and 13.35 ounces of vanilla beans per gallon of liquid.
Refrigerating Vanilla Extract: Dispelling Myths
A common question people have about vanilla extract is whether they should store it in the fridge. Here we debunk some of those myths.
Yes, vanilla extract does not need to be stored in the refrigerator; in fact, doing so could potentially compromise its flavor and quality.
Some may believe that refrigerating vanilla extract will keep it from spoiling and losing its potency.
But this isn’t true: Here’s why:
Vanilla extract is an extremely long-term, shelf stable product. The high alcohol content and natural antimicrobial properties found in vanilla beans prevent bacteria, mold, or yeast growth in its extraction, while natural flavor compounds in vanilla don’t degrade easily over time.
Refrigerating vanilla extract may present some challenges for its appearance and consistency.
Vanilla extract when exposed to cold temperatures may form crystals or become cloudy due to some flavor compounds in vanilla being less soluble than others in cold alcohol.
Cloudiness doesn’t affect the safety or taste of vanilla extract; even though its appearance may be less appealing.
Refrigerating vanilla extract may cause it to thicken and viscousify, altering the accuracy of measurements in recipes.
Once you realize you do not require refrigeration for vanilla extract storage, you may be asking what the best method is. Here are a few pointers on keeping optimal conditions for vanilla extract:
Tip #1: Don’t Freeze or Refrigerate Vanilla Extract. As we noted above, freezing or refrigerating vanilla extract can lead to it forming crystals, becoming cloudy or thickening; these changes will affect its appearance and consistency and make it harder for use in recipes. Therefore, it is wiser to store vanilla extract at room temperature instead of freezing or refrigerating it.
Tip #2: Ensuring proper storage practices. Vanilla extract is highly sensitive to light, heat and air elements that may diminish its flavor over time. To protect its quality and flavor over time, store vanilla extract in a dark, cool and dry location away from direct sunlight, heat sources or humidity sources; additionally use glass or ceramic containers with tight-fitting lids instead of plastic or metal ones as these could leach chemicals or react with the extract negatively.
Tip #3: Secure the Lid. Another essential tip for storing vanilla extract is securing its lid after each use, to prevent the loss of alcohol and water evaporation, which reduces volume and potency; further, oxygen can oxidize flavor compounds which could compromise their integrity, as well as keeping out dust, dirt or insects that might contaminate it.