Download E-Catalogue
Hydro-distillate - Vanillas Fruit’s Water
| | Hydro-distillates Vanillas Fruit’s Water Vanilla Planifolia, Vanilla Tahitensis |
| Vanilla, Ambassadress of islands |
Information |
| While Madagascar, the Comoros and the Reunion island produce “Bourbon” vanilla with its long and thin beans, the West Indies supply a variety called “Pompona”, with large and short fruits ; French Polynesia cultivates the “Tahitensis” variety more “fleshy” with an intense perfume… Whatever its origin, Vanilla stays one of the most appreciated fruit in the world, as well for its aroma in foodstuffs, as for its fragrance, in cosmetics and perfumery. In the fabrication of this water, two sorts of vanillas are selected for their complementarity of aroma: “Bourbon” vanilla, for its concentration of vanillin, and “Tahitian” vanilla for its aromatic harmony. This fruit’s water, rich in volatil compounds, carries the virtues of the vanilla fruit for a wide cosmetic use. More than a decoration plant, several curative virtues are attributed to it according to local pharmacopoeia, from the treatment of headaches (in soaking), to the treatment of the inflammations (in infusion)… Resulting of this extraction process, the very refreshing floral water, carries the Tiare’s vertues and can widely be used in cosmetic area. |
Manufacturing ProcessAfter sun drying, Vanilla beans are distilled with steam water under atmospheric pressure, without additive or chemical treatment. Exempt of artificial coloring, this fruit’s water is purified by a sterilizing filtration and stabilized by a preservative in order to keep its freshness. Botanical InformationNameVanilla Planifolia, Vanilla Tahitensis FamilyOrchidacaea Part of the plant usedDried Fruit (Bean) Morphological typeCreeper Geographical areaAsia regions / Indian Ocean / Pacific regions |  | ||||||||||||
Physical | |||||||||||||
 Main CompositionExtraction ratio (w/w)10% Vanilla “Bourbon” / Tahitensis ratio70/30 (average & indicative values) SolventsSteam water Chemical compoundsVolatile fraction of vanillas planifolia & tahitensis | |||||||||||||
Chart of Aromatic Characteristics | |||||||||||||
Legend: A • Vanilla - 3.5 B • Vanillin - 3 C • Soft - 2.5 D • Smooth - 1.5 E • Suave - 3.5 F • Fruity - 5.8 G • Bloom - 1.2 H • Caramelized - 2.5 I • Spicy - 3.1 J • Wodded - 1.5 | |||||||||||||
Comparative morphology of the two varieties of vanilla  | |||||||||||||
Usage InformationSkincare Products10 – 60% Lotions & Tonics40 - 85% Fruit's WaterPure or associated to other vegetal waters. | Properties
Cosmetic Uses
| Packaging5 / 25 kg : jerrycan PE-HD StorageStore in a cool dry place and in unopened containers away from sunlight. |
 |
| Hydro-distillates |
| Vanillas Fruit’s Water Vanilla Planifolia, Vanilla Tahitensis |
| Vanilla, Ambassadress of islands |
Information |
| While Madagascar, the Comoros and the Reunion island produce “Bourbon” vanilla with its long and thin beans, the West Indies supply a variety called “Pompona”, with large and short fruits ; French Polynesia cultivates the “Tahitensis” variety more “fleshy” with an intense perfume… Whatever its origin, Vanilla stays one of the most appreciated fruit in the world, as well for its aroma in foodstuffs, as for its fragrance, in cosmetics and perfumery. In the fabrication of this water, two sorts of vanillas are selected for their complementarity of aroma: “Bourbon” vanilla, for its concentration of vanillin, and “Tahitian” vanilla for its aromatic harmony. This fruit’s water, rich in volatil compounds, carries the virtues of the vanilla fruit for a wide cosmetic use. More than a decoration plant, several curative virtues are attributed to it according to local pharmacopoeia, from the treatment of headaches (in soaking), to the treatment of the inflammations (in infusion)… Resulting of this extraction process, the very refreshing floral water, carries the Tiare’s vertues and can widely be used in cosmetic area. |
Manufacturing ProcessAfter sun drying, Vanilla beans are distilled with steam water under atmospheric pressure, without additive or chemical treatment. Exempt of artificial coloring, this fruit’s water is purified by a sterilizing filtration and stabilized by a preservative in order to keep its freshness. Botanical InformationNameVanilla Planifolia, Vanilla Tahitensis FamilyOrchidacaea Part of the plant usedDried Fruit (Bean) Morphological typeCreeper Geographical areaAsia regions / Indian Ocean / Pacific regions Physical | |||||||||||||
Chart of Compounds % | |||||||||||||
| |||||||||||||
Comparative morphology of the two varieties of vanilla | |||||||||||||
Usage InformationSkincare Products10 – 60% Lotions & Tonics40 - 85% Fruit's WaterPure or associated to other vegetal waters. Properties
Cosmetic Uses
Packaging5 / 25 kg : jerrycan PE-HD StorageStore in a cool dry place and in unopened containers away from sunlight. |