Vanilla Extract vs. Alcohol Contents Statement
As per the US standard of identity CFR 169.175, vanilla extract contains a minimum of 35% alcohol content.
At typical usage of 0.001 to 0.1% in chocolate recipes, it is our interpretation and belief that no residues are detectible in the finished chocolate after process, which includes some heat treatment. However, no analysis was performed to guarantee absence of traces of alcohol.
The alcohol in vanilla extract is not synthetically derived, but it is botanically derived from non-GMO corn.
*This communication is intended to provide informal advice to Santa Barbara Chocolate customers upon their request. Our interpretation of the law does not represent a formal legal opinion, as we have not sought concurrence with the competent authorities. Customers are encouraged to consult with their own legal counsel.