Extracts
Extracts are the most common type – found in grocery stores everywhere. Some flavors, like vanilla, are made by percolating chopped vanilla beans with an alcohol solvent. Alcohol is a common base for blending essences as most flavors are easily soluble in alcohol. The alcohol used is generally tasteless, but it can have a distinct alcoholic smell. When shipping extracts, caution is required as most are considered hazardous due to their lower flash points and flammability. One benefit of extracts is that they generally contain enough alcohol to prevent spoilage from microorganisms or bacterial growth.
Vanilla extract is the only flavor of extract that is regulated in the United States by the Food and Drug Administration (FDA). According to the FDA, any product labeled as “pure” vanilla extract and sold in the U.S. must contain at least 13.35 ounces of vanilla beans per gallon during extraction and be in a solution of at least 35% alcohol. Other extract flavors such as almond, lemon, orange, etc. are typically in a base of mostly alcohol and water, but the specific contents and ratios are not standardized and can vary widely by manufacturer.
