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The Use of the Mojonnier Milk Tester for the Routine Determination of Vanillin with Preliminary Discussion of the Towt Lead Number

Research Laboratory of Standard Creameries Co., Ltd., Oakland, California

ABSTRACT

Most flavoring materials used in vanilla ice cream at the present time are either concentrated vanilla preparations or extracts which have been reinforced with vanillin. The choice of such materials over the straight vanilla extract has undoubtedly been brought about by the attempt of the ice cream manufacturer to prevent "freezing out," the desire of the consuming public for a stronger flavored ice cream, the advent of high solids ice cream which necessitates more flavor, and the regulations in certain states which prohibit the use of coumarin and other foreign flavoring materials.

Consequently, because vanillin is the most expensive ingredient of the extract and because it plays such an important part in the quality of the ice cream produced, its routine determination affords one of the most important means of checking the quality of the product purchased. Today most ice cream manufacturers buy in large quantities and contract for a year's supply in advance.