Clean, pure, and powerfully sweet — TFA Vanillin 10% is a high-concentration vanillin solution delivering a sharp, clean vanilla sweetness without the creamy, custard, or coumarin notes of a full vanilla bean extract. At 10% concentration it is a potent additive — use sparingly to boost sweetness perception, round out harsh notes, and enhance vanilla character in complex builds. An essential utility concentrate for bakers, confectioners, and DIY creators. Flavour Profile Top: Sharp, clean vanillin sweetness with a bright, synthetic vanilla opening Mid: Pure vanillin character with a clean, intensely sweet depth and no creamy or custard notes Finish: Clean, sweetly sharp, and vanilla-forward with a crisp, lingering close Applications DIY: Sweetness booster and vanilla enhancer in complex builds — use at very low rates Baking and Desserts: Vanilla cakes, biscuits, custards, and classic desserts Confectionery: Vanilla gummies, hard candies, and chews Dairy: Vanilla ice cream, gelato, and milkshakes Beverages: Vanilla-sweetened drinks and lattes About TFA / TPA The Flavour Apprentice (TFA/TPA) is a leading American flavour concentrate manufacturer known for its extensive range of high-quality, water-soluble, food-grade profiles trusted by bakers, confectioners, and DIY creators worldwide. Recommended Usage Rates DIY sweetness boost: 0.1% – 0.5% (very potent — use sparingly) Baking and Desserts: 0.25% – 1% Beverages: 0.1% – 0.5% Ingredients Propylene Glycol (PG), Vanillin (10%). Food-grade. Nutritional Information (Per 100ml – Approximate) Calories: 0 | Fat: 0g | Carbohydrates: 0g | Sugars: 0g | Protein: 0g | Sodium: 0mg If there is a size that is unavailable, please use the notifications feature on this page after choosing the size you require. Disclaimer: Universal Flavours cannot be held liable for reformulations of concentrates by the manufacturer. We will endeavour to update product descriptions if we are made aware of any changes, but unfortunately certain brands do not actively inform their customer base of such changes.
