Vanilla CO2-to Extract, 12% vanillin, 5 g

Vanilla CO2-to extract brings the scent of real vanilla pods to a formulation in concentrated form. It is obtained from dried fruits of Vanilla planifolia by supercritical carbon dioxide extraction with ethanol as a co-solvent, so only traces of ethanol remain in the extract and no other solvents. It preserves the full aromatic spectrum of vanilla with a high proportion of volatile top notes, so it does not smell of vanillin alone. The standardised content of 12% vanillin keeps the scent consistently pronounced from batch to batch.

It is suitable for lip balms, body butters, creams, massage oils and alcohol-based perfumes — wherever the finished product should smell of real vanilla. It has both cosmetic and food-grade quality, so it can also be used in home sweet recipes.

What to expect from the extract

• Real vanilla scent – delicately aromatic, with a pronounced proportion of fresh-pod top notes. It is concentrated; it is added to the formulation at a low level according to the IFRA limit.
• Brown colour – at higher levels it tints light formulations beige to light brown. This needs to be taken into account with white creams.
• Antioxidant activity and soothing effect – secondary properties. In a formulation it primarily serves as a fragrance component, not an active ingredient.
• Plant origin – pods from Madagascar, the Comoros, India and Uganda. The extract is free from preservatives and GMO-derived components, suitable for vegans, with kosher and halal certification.

Use in formulation

The extract is oil-soluble and insoluble in water, so it belongs in the oil phase. It mixes with vegetable oils, butters, waxes and alcohol, making it suitable for anhydrous products, emulsions and alcohol-based perfumes. It will not incorporate into purely aqueous products such as tonics or hydrolat sprays without a solubiliser. Even with a solubiliser, check on a small amount that the result remains clear.

At room temperature it has a viscous to paste-like consistency. The recommended processing temperature is up to 40 °C, so it is added to emulsions at the end, into the cooled cream with continuous stirring. It works in the range of pH 4 – 8, which covers typical facial and body preparations.

There is no single universal dosage value. The maximum permitted amount depends on the category of the finished product according to the current IFRA certificate. Lip products of all types and children's toys fall under category 1, perfumes under category 4, body creams and oils under category 5A. Before your first production run, check the limit for the specific product type.

Suitable for products such as

• Lip balms and butters – the food-grade quality of the extract is an advantage here; dosage according to IFRA category 1.
• Body butters, creams and lotions – vanilla pairs well with cocoa or shea butter and sweet carrier oils.
• Massage and body oils – the extract dissolves completely in them.
• Alcohol-based and solid perfumes – as a vanilla note in the composition or as the main fragrance theme.
• Hair oils and leave-in hair care – at low dosage into the oil component.
• Rinse-off products – shower gels and shampoos, where it is incorporated via the oil component or solubiliser.

Good to know

Vanilla CO2-to extract is a natural concentrate from vanilla pods with standardised vanillin. Do not confuse it with a vanilla-scented fragrance oil, which is a different ingredient and is dosed according to its own data sheets.

For light formulations we recommend making a small test batch and assessing whether the resulting colour is acceptable. In darker products, for example those containing cocoa butter or coffee, the brown colour of the extract is not an issue.

Ethanol remains in the extract only in trace amounts from processing; it will not affect anhydrous balms or butters in any way.

Frequently asked questions