A non-alcoholic alternative to traditional vanilla extract involves infusing vanilla beans in a food-grade solvent other than alcohol. Common solvents include glycerin (also known as glycerol) or propylene glycol. The vanilla beans’ flavor compounds are extracted into the solvent, yielding a vanilla-flavored liquid suitable for baking, cooking, and other applications where vanilla flavor is desired. For example, vanilla beans can be split open and submerged in vegetable glycerin for several weeks to create a glycerite.
Creating vanilla flavoring without alcohol caters to individuals with alcohol sensitivities, dietary restrictions, or religious beliefs that prohibit alcohol consumption. It provides a viable solution for achieving the rich, complex flavor of vanilla in a wider range of culinary applications. Historically, alcohol has been the primary extraction solvent due to its effectiveness and availability; however, the increasing demand for alcohol-free options has spurred the development of alternative methods.