Quillaia is the milled inner bark or small stems and branches of the soapbark (Quillaja saponaria, Molina). Other names include Murillo bark extract, Panama bark extract, Vanilla extract, Quillaia extract, Quillay bark extract, and Soapbark extract.
It contains a high concentration of saponins which is increased by processing. A highly purified quillaia is used as an adjuvant to enhance the efficacy of vaccines.
Other compounds in the extract include tannins and other polyphenols, and calcium oxalate.
Uses
It is an alternative foaming agent for vegan recipes where aquafaba might not be used. It is also used in the cocktails industry to create a stable foam on the top of particular drinks including soft drinks. It is listed as an ingredient for use in root beer and cream soda where it creates a stable foam-like head.
The extract of quillaia is used in the manufacture of food additives and has the E number 999. It is used as a humectant in baked goods, frozen dairy products, and puddings. It is also applied in some “natural” spray adjuvant formulations for agriculture.
In particular, the saponins from Quillaja saponaria are used in veterinary vaccines as an adjuvant (e.g., foot-and-mouth disease vaccines, helping to enhance the immune response). Initially the crude fraction was used. Later on, a purified mixture called Quil A was developed by Dalsgaard, which was more effective and caused fewer local side reactions. Quil A is still a mixture of more than 25 different saponin molecules. One of them, the saponin, QS21, is being investigated for possible beneficial adjuvant effects on the human immune system.
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