Among more than 100 different species of vanilla, just three of them have organoleptic properties suitable for the production of aromatic extracts: V. Frangrans (Vanilla planifolia Andrews), V. Tahitensis, V. Pompona.
In the Vanilla pod there are a lot of substances bringing aromatic profile. Although vanillin is the main component, a huge quantity of different moleculas acts in synergy and plays a significant role in the flavor. Accurate analyses count more than 400 of these molecules.
Prova, a specialist in this field since more than 70 years, offers a full range of products coming from vanilla.
Different kind of vanilla extracts and flavors have distinctive aspects and properties and they offer advantages for different applications:
- Water and milk-soluble natural extracts and flavors: liquid or paste, with a variable alcoholic content and different carriers such as glycerin, propylen-glycol, etc.
- Fat-soluble anhydrous natural extracts and flavors: in solid, oil and powder form, with carriers such as oil, solid fat, granulated sugar, dextrose etc.
- Natural Identical Flavors.
The complete range includes also organic and Fair-Trade certificated references.