FORMULATION OF A STABLE EMULSION OF ALCOHOL-FREE VANILLA CONCENTRATE AND PROCESS FOR OBTAINING SAME

The present invention pertains to the technical field of the food industry. It particularly pertains to the technical field of natural flavorings and more specifically to the technical field of nanoemulsions. As deficiencies are presented in vanilla extracts, the formulation thereof contains alcohol, so that in some cultures, religions and/or ideologies, the consumption of vanilla is forbidden due to its content of this substance. The invention provides an alternate product, which is an alcohol-free vanilla extract, this product being stabilized with a process including nanoemulsions, which according to the characteristics thereof requires a formulation for obtaining an attractive stable product which maintains it characteristics as a product. The technical advantage of the invention is not only to provide a natural vanilla flavoring to cultures, religions and/or ideologies that prohibit the consumption of alcohol, but also to provide a product that is stable, easily applied and handl ed that is useful for preparing alcohol free stable meals. The alcohol-free natural vanilla extract is obtained by a vacuum distillation operation, starting by the distillation of the natural vanilla extract, stabilizing the same with a surfactant formulation, which will be a nanoemulsion. The invention includes a mixture of substances resulting in an active surfactant stabilizer for obtaining an alcohol-free natural vanilla extract. Nanoemulsion formula. The alcohol-free vanilla concentrate is emulsified at 10% in a solution of glycerin at 30% of water, 5% of polyoxyethylene sorbitan monolaurate (tween 20), o.5% of guar gum and 2% of soy lecithin. Adding 10g of alcohol-free vanilla extract to the formulation while being subjected to shear homogenization at 15,000 rpm for 15 minutes. La presente pertenece al campo técnico de la industria alimentaria. Particularmente al campo técnico de los saborizantes naturales y más particularmente al campo técnico de las nanoemulsiones. Debido a que se presentan deficiencias en los extractos de vainillas, pues residen en que su formulación contiene alcohol, y por esta razón en algunas culturas, religiones y/o ideologías, su consumo queda imposibilitado, pues etas no permiten la ingesta de dicha sustancia. Permitiendo Presentar un producto alternativo como es un Extracto de vainilla sin alcohol estabilizándolo con un proceso en el cual interviene las nanoemulsiones, que de acuerdo a sus características se requiere una formulación para obten