As a food additive, ethanol (ethyl alcohol) helps distribute food coloring evenly and also enhances the flavor of food extracts. For example, vanilla extract, a common food flavoring, is obtained by treating vanilla beans in a solution of ethanol and water. Therefore, pure vanilla extract should contain at least 35 percent alcohol. The U.S. Food and Drug Administration (FDA) allows vanilla to be called an extract only when it is alcohol- or ethanol-based.
Ethanol is highly flammable and should not be used near open flames. Also, inhaling ethanol causes coughing or headache. Since ethanol is a very pure form of alcohol, its consumption and use in food are considered safe and appropriate.
Alcohol- filled fruits and candies are examples of foods containing ethanol. Other food products, such as plum pudding and fruit cake, may contain drops of ethanol for flavoring.
Ethanol is mainly produced by fermentation of starch in corn grain. The fuel industry uses cutting-edge technologies to convert grains, beverage and food waste, cellulosic biomass and other raw materials into high-octane ethanol.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. These studies are based on state-of-the-art technological equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are those related to ethyl alcohol in food products.
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