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LABORATORY 
 
 OF TIIK 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAAVA, CANADA 
 
 IJULT.KTIISr IsTo. 24=r) 
 
 VANILLA FLAVOURING EXTRACT 
 
 321^2— 1 
 
I.ABOHATOKY 
 
 OK THE 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA 
 
 I; It 
 
 r$ULLETi:N No. 24- 
 
 VANILLA FLAVOURING EXTRACT. 
 
 Ottawa, No*. 'J7, 1912. 
 
 W.M. IIlMSWORTll, Es(I., 
 
 Acting Deimty ilinisUr Inliuid IJt'veiiiic. 
 
 Sil!, — I big to hand you herewith a reiwrt covering eighty sample* of Vanilla 
 Flavouring Extract purchased throngiiont Canada in April and May of this year. 
 
 Stnnihinis for flavmiring cxtrmls have hccn p: hlisiuil iw Circiihir ti. 1045, and 
 came into effect Xi.vcnihcr ib, 1!)12. These arc as follows:^ 
 
 1. A flavouring extract intended for tlie piiri>o-e of flavouring food, is a solntion of 
 correct .•<trengt!i, a? hereinafter defined, of sapid and odorous princii)lcs derived from 
 an aromatii' iJant or parts of a plant, with or without it> natural colouring matters; 
 and conforms in name to the plant used in its preparation. 
 
 •1. The usual .-olvcuts employed in tlic preparation <jf flavouriiif; extract^ are ethyl 
 alcohol, water and glycerine. In the event of any other solvents than ethyl alcohol, 
 water and glycerine Jieing used, such solvents sliall he harmless to health and their 
 names sluiU be p'ainly stat(><l on the laUl. 
 
 ;!. Solutions of natural or synthetic )ireparation.s -j-.ch as vanillin, couniarin, bon- 
 zaldehyde, methyl sali<'ylate or other sapid and odorous compounds, more or less resem- 
 bling suhstances found in plants, or absolutely identical with these, if harmless to 
 health, may be sold for flavouring pnri)oses, if proix'rly labcHcd, so as to make it quite 
 c r that they are not extracts as above dcHn mI ; and preferalily by the use of the 
 worl artificial or imitatfon. 
 
 4. If an extract be fortified or strengthened by having such natural or synthetic 
 preparation- as are referred to in the immediately pre<'e(ling section added to it, the 
 fact of such addition shall 1k' eb'arly stated on the label, or the word Compound or 
 Mixture shall be u.sed to de.scrilie it. 
 
 5. Lemon extract is the flavouring extract i)reparcd from lemon peel, or from oil 
 of lemon, and contains along with more or less of the terpenes of lemon oil not less 
 than two-tenths (0-2) of one per cent of citra] derived from oil of lemon. 
 
 0. Terpene lemon extract is the flavouring extract prepared as above described, 
 and contains not less than five (5) per cent of oil of lemon, and not less than two- 
 tenths (0-2) of one per cent of citral derived from oil of lemon. 
 
 7. Vanilla extract is the flavouring extract prepared from vanilla bean with or 
 without sugar or glycerine and contains in 100 cubic centimetres the soluble matters 
 
from not lr»« than fivo (S) grains of tlio vanilla bean fihc driod cured fruit of Vanilla 
 planfolia.) 
 
 Vanilla cxtrnct liiis 1h'<mi the siilijcct of cxtcniU'il W(irk l>,v tliiM' liilinriitiirics nu 
 flirw) (3) (locusions, and llii; cnuclu^iDn-t roacluil are stated in Hnllctin Xo. 2i»l as fol- 
 
 lows; — 
 
 I. Kxtrarts ccintainini; i-niiinarin should lie ri'<|nin'i| to annouiici' tlio fui't citlior 
 li.v f.\|i|i<'it stalrMii'iit. or \>y UlnK .-olil ii- c.viiiiioiind fV mixtures. 
 
 •2. Till- ii.-c of al'-olml is ncMH.-isarv in iircpariiit.' an extract of vanilla, not s<i niiicli 
 |o dissolve the vanillin, whii'h is rinclered more solnlde h.v the |iri<seni'i? of fii^rar, as in 
 order to iivt the elinraetcristic rc.-ins into solution. For this reason an extract cannot 
 meet the reiinireni.'iits of a true vanilla liean extract nnk-s it c( ntains from :!() to 40 
 |K'r ccht of alcohol. 
 
 ;!. Samplis c( ntaiiiintr i.otally more than ti.J per eent of vanillin are pn'siimal'ly 
 made not from the vanilla hean. hut at least in part, from synthetic vanillin. 
 
 4. The standards ahov.' referre.l to will W- (h'tinc.l with ^Tcater exm'titnde when 
 our experience has fiirni-licl us with additional data ¥ii-h as to enable us to fix numer- 
 ical limits for resins vanillin, and other essential eonstitnents. In the meantime it must 
 sutfiee to classif.v on the 1 a>i- of alr.ad.v :w(piired knowlclue. In llii^ repird, it i-Mist 
 locoiiclndtvl that an extra<'t nnide with alcohol d.M-i.hdly h-s than oO l>er cut streiifrth 
 (volume) is .leticieiit in the resinous nialters of vanilla bean. 
 
 \Vheri> vanillin is decid^lly above O-lMK) i,er cent, the extract is to be repanleii 
 as arlitieial, as <'outainini; synthetic vanillin. 
 
 Where couinarin is present, as well as vanillin, the extract should le sold as a 
 mixture or compound. 
 
 The followiun synnpsis in which cla-sificati.ius is based upon the above consi<lcra- 
 
 tious is inti'r(*tinK: — 
 
 Year. 
 
 BuIlHtin. 
 
 1!»3 
 
 8'.t 
 
 r ■-.' 
 
 -<1 
 
 :■■■■■ 
 
 .5 
 
 Total 
 itainples. 
 
 (ienuiiu'. 
 
 Mixtui*. 
 
 j 
 Artificial. 
 
 Pcrccntajre 
 Kfimiao. 
 
 21 
 
 » 
 
 20 
 
 1 
 
 
 
 i t 
 
 
 X 
 
 .13 
 
 9 
 
 80 
 
 1. 
 
 40 
 
 27 
 
 16 
 
 i/: tho-i, classiHcl as aenniia'. 2 samples of the eollectb.n of 1012 contained 
 decide.lly less than :!(• per cent alcohol, and these should probably be designated as 
 (loithlfiil rather than as Kcnuine. , r i .i. 
 
 It is> satisfactory to not ■ that the perccntafre of !.'cnuiue samples found on the 
 Canadian market is decidedly ou the increase; and it is hoped that, on our next inspec- 
 tion we shall tin.l still more notable in-'n^as.-. Perhaps the most important advantafte 
 to be 'ookcl for. as a result of havinsr leial standar.ls for the artiee, 
 is the corr.H-t lal«>llin..' ui vanilla extra<-t. After this date, it will be possible 
 t,. declare adulleratioM in the ease of extracts which ar- offeri>d .nder the name 
 of Vanilla Extract, which beiuR in reality prepared from synthetic vanillin, ui wholeor 
 in part, or eontaininir c<iumarin. Such extracts an- not forbidden, and for manv pur- 
 poses they mav le r.',rarded as satisfactory: but it will be n.vessary that they sbouhl 
 be correctly labelled, and thus be offered for what they really are. 
 
 I hep to recemmeiul the |)ublieatiim of this reixirt as Bulletin Xo. 245. 
 
 I have the honour to Iw, Sir, 
 
 Your obedient servant, 
 
 A, McGILI , 
 
 Chief Anahj'tt. 
 
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