Know what’s on your plate
Imitation vanilla extract
Calories & nutrition facts
without alcohol
Nutrition facts
Per 100 g% DV- Calories 56 kcal —
- Protein 0 g 0%
- Carbohydrate 14 g 5%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 14 g —
- Sodium 3 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.13 mg 1%
- Pantothenic acid (B5) 0.01 mg 0%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0 mg 0%
Minerals
- Calcium 3 mg 0%
- Iron 0.05 mg 0%
- Magnesium 1 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0.01 mg 0%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 0 µg 0%
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Questions about Imitation vanilla extract
Can you use imitation vanilla extract instead of vanilla extract in a recipe?
Usually, yes: swap it in at the same amount. Its vanillin gives a clear vanilla flavour, though it may taste less rounded than extract made from vanilla beans.
Does imitation vanilla extract work in cakes and biscuits?
Yes. Stir it into the wet ingredients before combining them with the dry ingredients; its flavour holds up well in baked goods such as sponge cakes, biscuits and custards.
Can you add imitation vanilla extract to things that aren’t baked?
Yes. Add a little to porridge, yoghurt, milkshakes or whipped cream; in cold mixtures, start with a small splash and taste before adding more.
How should you store imitation vanilla extract?
Keep the bottle tightly closed in a cool, dark cupboard, away from the oven and direct sunlight. Refrigeration is not needed.
What can you use instead of imitation vanilla extract?
Vanilla extract is the closest substitute; use the same amount, but expect a more complex aroma. Vanilla sugar can work in baking too, but reduce the recipe’s other sugar to account for it.
What is imitation vanilla extract made from?
It is flavoured mainly with vanillin, the compound responsible for vanilla’s characteristic aroma. Unlike vanilla extract, it does not need to be made by steeping vanilla beans in a liquid.
Source: Canadian Nutrient File 218 · per 100 g · carbohydrate per EU label, fibre excluded
