Frequently Asked Questions

Typical use rate is 1-4%. Thus, 1 part flavoring mixes with 25-100 parts of an un-flavored base. Some Flavorah flavors are so strong that they are best at <1%, this is particularly true in beverage applications. Many Flavorah flavors will become distorted if used above 5%, so rather than using more of a single flavoring, it is often advisable to use a mix of flavors when a final usage rate is totaling above 5%. 

If you are new to working with flavoring concentrates, then we recommend starting at 1% and moving up or down from there.

Flavorah is a raw material intended for further processing to make products that may be ingested. 

It is a liquid food grade flavoring made from GRAS ingredients that are either natural, artificial, or both natural and artificial.

 Yes.  Flavorah is food grade flavoring made from Generally Recognized as Safe (GRAS) ingredients for ingestion.  It can be used in any culinary or DIY flavoring application that requires food grade flavoring.

For the same reason that there is not one on products like Pure Vanilla Extract, or Imitation Almond Extract. 

Nutrition labels are required to appear on products that can be consumed directly, but Flavorah must not be consumed directly, it is too potent. What you will find on Flavorah's label is a list of liquid non-flavor ingredients such as ethyl alcohol or Propylene Glycol that carry the flavoring in a liquid form.

Flavorah does not add diacetyl to any of our flavors, however there are traces of natural diacetyl in some of our flavors. This trace amount can occur from the natural extraction process. 

No, Flavorah does not add this compound, nor have we found any traces after lab testing natural compounds used in our flavors. 

Some flavorings contain traces of acetoin and some flavors are compounded with acetoin. 

Yes, a few flavors compounded with natural ingredients will have a very fine particulate in them. We prefer to leave these particulates in the flavorings, due to the removal potentially effecting the flavor potency. When exposed to cold temperatures, chunky crystals can develop or the flavor may separate. While this may seem concerning, it is easy to fix by warming the flavors up and shaking well solves those issues.