Water-soluble vs oil-soluble flavours

WATER-SOLUBLE FLAVOURS

What is a water-soluble flavour?

A water-soluble flavour is formulated to dissolve or disperse evenly in water-based applications. Typically carried in propylene glycol, ethanol, or water. Suited to beverages, syrups, dairy drinks, confectionery, ice cream, and traditional sweets. They distribute evenly throughout a water-based matrix without separation and are not suitable for high-fat applications.

OIL-SOLUBLE FLAVOURS

What is an oil-soluble flavour?

An oil-soluble flavour is formulated to disperse evenly in fat or oil-based applications. Typically carried in vegetable oil or medium-chain triglyceride base. Suited to chocolate, bakery fillings, cream fillings, and high-fat dairy products. Oil-soluble flavours will not dissolve in water and produce an oily film and uneven distribution if added to a water-based product.

APPLICATIONS

Which applications require water-soluble flavours?

Water-soluble flavours are correct for beverages including still and sparkling drinks, juices, energy drinks, and flavoured water. Also syrups and cordials, dairy drinks including flavoured milk and drinking yoghurt, confectionery including gummies and hard candies, ice cream and sorbet, tea blends, and traditional sweets with a water-based matrix.

OIL APPLICATIONS

Which applications require oil-soluble flavours?

Oil-soluble flavours are correct for chocolate and compound chocolate, bakery products including cakes and biscuits where fat is a primary ingredient, cream fillings and ganaches, and dairy products with high fat content.

CHOOSING THE RIGHT FORMAT

How do I know which format a flavour is?

The solubility of a flavour is stated in the technical data sheet provided by the supplier. Always request and review the technical data sheet before incorporating a flavour into your formulation. Using the wrong solubility format results in poor flavour distribution, instability, and an inferior finished product.

RELATED GUIDES

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