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Vanilla
2009
Vanilla
Disease, Past History and Future Prospect
November
10 and 11,
2009
Crown Plaza
390
Forsgate Drive
Jamesburg, NJ 08831, USA
Directions
Antioxidant from Vanilla
How
to Buy Vanilla Extract
Supermarket, gourmet stores, specialty stores and many other outlets carry
vanilla extract. There are also many web sites selling vanilla extracts. Some
of the brands are very familiar since they had been around since our
grandmothers or before. New vanilla extracts appear on the shelves almost
weekly. Here are few important tips to help you chose the real vanilla
extract. In the USA
vanilla extract has a standard of identity as described by the FDA. There are
only 2 species of vanilla that are allowed to be used in food: 1) Vanilla
planifolia (growing in Madagascar,
Mexico, India, Indonesia,
Uganda and elsewhere) and
2) Vanilla tahitensis (growing mainly in Tahiti and Papua New Guinea). A product can
be called vanilla extract only if it contains a minimum of 1 fold extract. A
fold has to contain 13.35 OZ of properly cured vanilla beans, not more then
25% moisture, in 1 gallon of water and at least 35% alcohol. Vanilla extract
in addition can contain sugar, glycerin and propylene glycol.
Click here for more
information.
Vanilla 2008
The Prized Vanilla Flavor: Old
Challenges, New Opportunities, Symposium
IFT Annual Meeting, June 5,2008, New Orleans
Click
here for more information
Vanilla 2007
November 6th-8th, 2007
Forsgate Country Club
Jamesburg, NJ
Click
here for more information
Natural Preservatives 2007
Click
here for more information.
Vanilla Science and Technology Course
August 21st-25th, 2006
Cook College
Rutgers University
New
Brunswick, NJ
Please
click
here for more details.
Natural Preservatives 2006 Amsterdam
June 6th-8th, 2006
Amsterdam Marriott Hotel
Amsterdam, The Netherlands
www.baktoflavors.com/natural2006
Vanilla
2005, Mexico, Veracruz, November 14-17, 2005
click
here for more information
Natural Preservatives 2005, Princeton NJ,
March 30th - 31th, 2005
click
here for more information
Vanilla 2004, Cannes,
France,
September 29th-October 2nd, 2004
Vanilla
2004
Vanilla Science and Technology 2004, Rutgers University,
August 2004
Vanilla Science and Technology
April 19 to May 4, 2004
A trip to Veracruz,
Mexico. Daphna
Havkin-Frenkel and Chaim Frenkel
visited the growing area and curing facilities in Papantla.
Click here to see
pictures.
Vanilla 2003, Princeton,
NJ, November 11th-12th, 2003
Vanilla 2003
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Trade Shows
Fancy Food Show
June 28th-30th, 2009
Javitz Center
Booth #268
NYC, NY
Fancy Food Show
July 8th-10th, 2007
Javitz Center
Booth #3712
NYC, NY
Estella Culinary School
March 18th-22nd, 2007
Kiryat Shmuel, Israel
A week-long course with Oliver Boujar (M.O.F.)
http://www.estella.co.il/Events.asp
Festival Ha'afia
February 27th-March 1st, 2007
Tel Aviv, Israel
Bakto Flavors LLC will be part of the Baking Festival
organized by Al Hashulchan in Tel Aviv, Israel:
click
here for more information
Kosher Fest 2006
November 14th-15th, 2006
Javitz Center
NYC, NY
Bakto Flavors will be presenting their product line at the
2006 Kosher Fest held on November 14 and 15 in the Jacob Javits
Center, NYC. We
will be at the "Kosher Depot" booth, #1031.
click here for more
information
Fancy Food Show
July 9th-11th, 2006
Javitz Center
NYC, NY
Bakto Flavors will be presenting it's product line at the
Fancy Food Show this summer. Please visit us at Booth 5365.
Festival Ha'afia
March 2006
Tel Aviv, Israel
Bakto Flavors LLC will be part of the Baking Festival
organized by Al Hashulchan in Tel Aviv, Israel:
click
here for more information
IFT 2005
July 17th-19th 2005
New
Orleans, LA
click here to view some photos of the
Bakto Flavors booth.
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Presentations
Dr. Daphna Havkin Frenkel organized a symposium at the IFT New
Orleans 2008 entitled “The Prized Vanilla Flavor: Old Challenges, New
Opportunities.” Rick J. Brownell of
Virginia Dare, Chaim Frenkel and
Faith Belanger of Rutgers University, were among the speakers. For more info go to www.ift.org
Dr. Havkin Frenkel continues to share her knowledge in vanilla
in culinary schools and classes. In March 2007 she gave a presentations at
the Estella Culinary
School and at the 4Chefs store in
Tel Aviv, Israel.
Dr. Havkin Frenkel gave a presentation on February 20th, 2007
at the Department of Chemistry at Rutgers
University dealing how
one start a career in the flavor industry.
Dr. Havkin-Frenkel recently gave a talk at the New Jersey
chapter of WEST at Brookdale Community College, NJ. She spoke about her
unique background by combining science and business.
Dr. Havkin-Frenkel regularly gives talks as a guest speaker in
the Entrepreneurial class in the EMBA program at Rutgers University.
Dr. Havkin-Frenkel has become a permanent speaker at The Estella Culinary
School in Israel. This year she gave
classes in March and September, 2006.
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Publications
Biotechnology in Flavor Production - 2008
Edited by Daphna Havkin-Frenkel and Faith Belanger
Biotechnological production of vanillin
Written by Daphna Havkin-Frenkel and Faith Belanger
http://www.wiley.com/WileyCDA/WileyTitle/productCd-140515649X.html
Click here for book review
II International Symposium on Natural Preservatives in Food,
Feed, and Cosmetics - 2008
ISHS Acta Horticulturae
778
Editors: Daphna
Havkin-Frenkel, Nativ Dudai, Hans
van der Mheen
Discoloration of Oregano Post-Distillation Left-Over Leaf
Extract
Written by D. Yi Jin Booth, A. Sinha, K.E. Galasso, and D.
Havkin-Frenkel
http://www.actahort.org/books/778/index.htm
Application of Plant
Metabolic Engineering 2007
Editors: R. Verpoorte, A.W. Alfermann, T.S.
Johnson
Application of Metabolic Engineering to Vanillin Biosynthetic
Pathways in Vanilla planifolia
Daphna Havkin-Frenkel and Faith Belanger
http://www.springer.com/life+sci/plant+sciences/book/978-1-4020-6030-4
Vanilla: The Food of the
Gods
Agro Food Industry Hi-tech, February/March 2007
Daphna Havkin-Frenkel
http://www.teknoscienze.com/testata.asp?id_testata=91
Post Harvest Handling and Storage of Cured Vanilla Beans
Daphna Havkin-Frenkel and Chaim
Frenkel
click
here for pdf
Proceedings of the First International Symposium on Natural
Preservatives in Food Systems 2006
Edited by Dr. Daphna Havkin-Frenkel, Dr. Nativ Dudai,
and Dr. Chaim Frenkel
Dr. Daphna Havkin-Frenkel is an editor for the
Proceedings of the First International Symposium on Natural Preservatives in
Food Systems. The book has been published by ISHS and is now available. For
more details, or to order a copy of the proceedings, go to
www.ishs.org
Natural Preseravtives in Oregano
Dudai, N.; Segev, D.; Havkin-Frenkel, D.; Eshel, A.
(2006) Genetic variation of phenolic compounds content, essential oil
composition and anti oxidative activity in Israel-grown Mentha longifolia L.
Published in Proceedings of the First International
Symposium on Natural Preservatives in Food Systems, by ISHS
www.ishs.org
Patent on the production of vanillin -2003:
http://www.freshpatents.com/Production-of-vanillin-in-microbial-cells-dt20060803ptan20060172402.php
Patent
on the Extraction of useful component from post distillation plant material: -2005
WO/2007/075580) RECOVERY OF
RESIDUAL PLANT COMPONENTS AFTER DISTILLATION OF ESSENTIAL OILS
http://www.wipo.int/pctdb/en/wo.jsp?IA=WO2007075580&WO=2007075580&DISPLAY=CLAIMS
New Genes from Vanilla
Li, H.M., Rotter, D., Hartman, T.G., Pak, F.E ,
Havkin-Frenkel, D., Belanger, F.C. (2006) Evolution of novel
O-methyltransferases from the Vanilla planifolia caffeic acid
O-methyltransferase, Plant Mol Biol, Accepted for publication.
New Information About Vanillin
Frenkel, C., and Havkin-Frenkel, D. (2006) The
Physics and Chemistry of Vanillin, Perfumer and Flavorist. Vol. 31, pg.
28-36
Daphna Havkin-Frenkel is featured in Chemical and Engineering
News Magazine:
click here
for more information
Vanilla, The Proceeding of the First International Congress can be purchased from the
following website.
www.allured.com/bookshelf
The State of Vanilla
Perfumer and Flavorist, November/December 2005
www.PerfumerFlavorist.com
An article by Dr. Daphna Havkin-Frenkel et. al. appears in the
May issue of Perfumer and Flavorist
click here for their website
Chemistry and Physics of Vanillin in Personal Care
Applications.
Symposium on High Function Naturals, New York, NY
April 13, 2004
http://www.cosmeticpackaginganddesign.com/meetings/meetings.htm
Chaim Frenkel - click
here to email.
Abstract: A tendency to aggregate influences the behavior of vanillin,
a primary aroma constituent in vanilla flavor. Aggregation, that is,
propensity for self-association restrains the volatility of vanillin (below a
critical temperature) and the escape tendency from aqueous solutions. Escape
tendency of vanillin in water is proportional to the solubility of the
compound and solubility, in turn, is enhanced by alkaline conditions and
increase in temperature. Enhanced solubility augments also the chemical
reactivity of the carbonyl group in vanillin, e.g., Schiff base formation,
thereby leading to depletion and negation of aromatic efficacy of vanillin.
Conditions, which influence aggregation or solubility of vanillin in aqueous
media, may determine the physical and chemical fate of vanillin in
formulations for personal care products.
A hairy tissue produces vanillin.
Israel Journal of Plant Sciences
Vol. 51 2003 pp. 157–159.
A unique secretory tissue produces the most important
flavoring agent. Vanillin accumulates in the secretion around the seeds in
the mature fruit of the vanilla orchid. A unique secretory tissue that is
composed of closely packed unicellular hairs is located in the three gaps
between the placentas along the central fruit cavity. These cells contain
enzymes that are involved in vanillin biosyntheis and seem to be responsible
for vanillin secretion.
Click here
to view pdf
Interrelation of curing and botany in Vanilla (Vanilla
planifolia) bean.
The fruit of the climbing orchid Vanilla planifolia
(vanilla bean) is used for the commercial production of the prized
vanilla flavor, consisting of vanillin and other numerous flavor compounds,
with the use of a curing process. However, present curing methods yield only
a fraction of the vanilla flavor from flavor precursors in green beans.
Studies on the botany of vanilla beans revealed that flavor precursors are
found in the bean interior, where they are secreted onto the placental region
around the seeds, whereas hydrolytic or other degradative enzymes, which
catalyze the release of the flavor precursors to flavor compounds, are
localized mostly in the outer fruit wall region. This insight suggests that
the objective of killing, the first curing stage carried out by hot water
scalding, freezing or by other methods, is to disorganize the bean tissue,
such that contact is created between substrates and their respective enzymes.
Sweating, a subsequent step in curing, entailing high temperatures (usually
around 45º to 65º C) and high humidity, provides conditions for
enzyme-catalyzed production of flavor compounds and also for non-enzymatic
reactions. The objective of the final curing steps, including drying and conditioning,
is to dry the cured beans to preserve the formed flavor compounds. Further
understanding on the botany and curing of the vanilla bean may render a full
recovery of flavor from the flavor precursors in vanilla beans and,
subsequently, significant economic gains.
Click
here to view pdf
Do you want to hear about announcements as they come
out? Register on our mailing list by
clicking here.
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Updates
CD's for Sale!
Missed one of our meetings? You can now buy a CD and the
meeting proceedings. For more information, contact us at
daphnahf@aesop.rutgers.edu and (732)
932-9711 ext. 349
CD's for sale include:
Vanilla 2003
Vanilla
2004
Vanilla
2005
Vanilla
2007
Vanilla
2008 / IFT Symposium
Natural Preservatives 2005
Natural Preservatives 2006
Natural
Preservatives 2007
Bakto Flavors expands its activity to the Middle East and
Europe
Bakto
Flavors LLC has opened up a branch in Israel
and Turkey.
The company intends to build a facility to manufacture vanilla products and
export them to other countries in the region.
Bakto Flavors LLC Vanilla Line
Bakto
Flavors now offers a line of vanilla specialty products and other flavors to
the flavor and fragrance and retail industry. Bakto Flavors gourmet
vanilla line products are marketed and distributed in the US, Israel,
and Turkey.
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