E1510 – Ethanol
SolventDescription
Solvent, extraction aid, flavour carrier, preservative
Notes
Ethanol is simply the same type of alcohol found in alcoholic beverages - it's a clear, colorless liquid that can be produced through fermentation (where yeasts break down sugars from grains, fruits, or vegetables) or through synthetic processes using petroleum-derived materials. In food production, the ethanol used is typically high-purity and food-grade, meaning it meets strict safety standards for consumption. In foods, ethanol serves multiple purposes: it acts as a solvent to extract flavors from spices and herbs, works as a preservative by inhibiting bacterial growth, and helps carry flavors throughout products. You'll find it in vanilla extract (where it pulls vanilla flavor from vanilla beans), flavor extracts, some baked goods, certain chocolates, and even in small amounts in bread (produced naturally during yeast fermentation). It also appears in some processed foods as a processing aid. Ethanol in food products is generally considered natural when produced through fermentation, though it can also be synthetic. Most ethanol evaporates during cooking and baking, leaving only trace amounts in the final product. However, foods containing ethanol may not be suitable for people avoiding alcohol for religious reasons, those in recovery from alcohol addiction, or individuals taking certain medications. The amounts in most food products are typically very small - for example, vanilla extract contains about 35% alcohol, but you only use small quantities in recipes.