Better alternatives to using vanilla powder such as this when baking if less liquid is needed, would be to use a higher 'fold' extract. It can also be added to baked goods before baking since many of the flavors will not be lost due to evaporation. Occasionally it will be added into frostings since the color change will be nominal and it adds very little liquid. It adds a sweet and subtle vanilla flavor since it is mostly comprised of an artificial sweetener. The typical use for this type of powder is to sprinkle it on any finished baked goods. Vanilla Extractives - Often extracts taken from the vanilla bean, most common vanilla oleoresin.Īnti-caking agents - Any of the Calcium/aluminum silicates out there to prevent the product from sticking together. In the case of maltodextrin, made from other plants such as rice, potato, or corn. Vanilla powder as it was first introduced, is made from a few simple ingredients:ĭextrose/Maltodextrin - An artificial sweetener derived from corn. As with many vanilla products, they come with a 'buyer beware' stipulation. We'll explore the various types, what their applications are, and what to watch out for. Vanilla powder has been around for some time (earliest sold products are around 1918) and has evolved much like most vanilla products.
