Is it true that the vanilla flavouring in your meals and beverages comes from beaver butts? The reason behind this is a recent viral video on social media, Reports suggest vanilla flavoring uses beaver’s secretions. Lets see where does vanilla flavouring come from
When you google the query, one of the top results is a 2013 National Geographic storey titled “Beaver buttocks spew goo used for vanilla flavouring.”
The article shows how castoreum, a chemical molecule, may be utilised to make vanilla flavourings.
The castor sacs of beavers, which are positioned between the pelvis and the base of the tail, and yes, near to the anal glands, generate castoreum.
Because beavers eat bark and leaves, the brown slime-like substance has a musky, vanilla-like aroma.
It’s used by beavers to mark their territory, but it may also be “milked” from anaesthetized beavers and utilised as a flavouring or fragrance in meals and perfumes.
Castoreum is a “generally considered as safe” ingredient according to the US Food and Drug Administration. According to a 2007 study published in the International Journal of Toxicology, manufacturers have been utilising it in food and perfume for at least 80 years.
You do not need to be concerned, however, because you have probably definitely never consumed any.
Why? Partly because it is not kosher, and partly because large quantities are difficult to come by. Some candles and perfumes still contain it, but it’s practically never found in food or drink.
So where does vanilla flavouring come from Actually in Food Drinks….,
Vanilla flavouring in food and beverages is now almost entirely synthetic.
Vanillin is an organic component found in vanilla beans that provides vanilla extract its flavour. Synthetic vanillin is now used more frequently than natural vanillin.
Guaiacol, an aromatic oil generated from guaiacum or wood creosote, or lignin, found in bark, are used to make artificial vanillin.