Is this extract genuinely free of alcohol?

Yes. It is produced by a water-based extraction process with no ethanol introduced at any stage, neither as a solvent and not as a carrier. This is what allows it to carry Halal certification.

How does it compare with the alcohol-based extract?

The aromatic profile is slightly softer, since water carries a narrower range of compounds than ethanol. In most bakery and beverage applications the difference is minor. Where alcohol is not permitted, this is the direct substitute.

Can I use it in high-temperature baking?

Yes. As a guide, add it later in the process where your recipe allows, since prolonged high heat degrades aromatic compounds in any vanilla extract regardless of the solvent used.

Vanilla planifolia Andrews

Extrait de vanille (Sans alcool)

Extrait à l'eau sans éthanol à aucune étape. Certifié Halal, pour les producteurs nécessitant des arômes sans alcool.

Code SH: 1302.19.90
Origine: Indonesia
Conditionnement: HDPE bottle, 1 litre
Certifications: Halal

Bottle of Vanilla Royal Halal-certified alcohol-free vanilla extract

Alcohol-free vanilla extract shown in a glass, clear to light brown in colour

Teneur en alcool: Aucun (procédé aqueux)
Grains: Sans grains
Conditionnement: Flacon HDPE 1 litre
Couleur: Limpide à brun clair

Caractéristiques

Saveur	Vanille 100% naturelle, riche et équilibrée
Transformation	Extraction à l'eau sans éthanol
Texture	Liquide légèrement siropant

Usages recommandés

Halal pastry and bakery production
Gourmet sauces
Luxury gelato
Beverages and desserts

Qualité et état

100% pure and natural
No additives, preservatives or artificial flavourings
GMO-free
Gluten-free
Allergen-free
Food-grade
No alcohol at any stage of processing

Questions fréquentes

Is this extract genuinely free of alcohol?: Yes. It is produced by a water-based extraction process with no ethanol introduced at any stage, neither as a solvent and not as a carrier. This is what allows it to carry Halal certification.
How does it compare with the alcohol-based extract?: The aromatic profile is slightly softer, since water carries a narrower range of compounds than ethanol. In most bakery and beverage applications the difference is minor. Where alcohol is not permitted, this is the direct substitute.
Can I use it in high-temperature baking?: Yes. As a guide, add it later in the process where your recipe allows, since prolonged high heat degrades aromatic compounds in any vanilla extract regardless of the solvent used.