How does Vanilla flavoring come about? Why does it have a different name than the more well known “vanilla?” How is it different from other varieties? We’ll explore the answers to these questions in this brief science lesson and discover the origin of Vanilla Ice Cream.
The Vanilla flavoring comes from the extract of a species of fungus called “E. coli.” This fungal bacterium is part of the group of microorganism commonly referred to as” Pathogens” or “Augs,” which play a role in all kinds of biological activity. When something infects an E. coli cell, the pathogen produces a protein cocktail, which then triggers a release of hydrogen peroxide – one of the oxygen-based life forms that make up the stomach, intestines, and other parts of the body. When this hydrogen peroxide interacts with various amino acids present in vanilla (and chocolate), the resulting mixture produces Vanilla flavonoids – the components responsible for the distinctive flavor we associate with vanilla ice cream.