Butterscotch food and beverages flavour concentrate by The Flavor Apprentice (TFA).
A very nice rich and creamy butterscotch flavor, great on its own, but try blending with sweet ingredients for an old fashioned candy appeal.
Zero fat! and Gluten Free!
Zero Sugar! and Keto Friendly!
Halal! and suitable for vegeterians!
Flavour use:
Drinks and soda water
Bakery
Protein shake
Candy making
Certifications and Dietary Information:
- Food Grade
- FEMA GRAS
Ingredients:
Ingredients: Natural & Artificial Flavors, Propylene Glycol, Ethyl Alcohol
Note: on rare occasions, sometimes you will see little flakes or crystals. This is harmless, and if you heat the bottle slightly, they will disappear
Type: Water-Based Flavourings
Brand: The Flavor Apprentice
Country of origin: USA and bottled in Australia.
Intensity: Medium to weak.
Storage: After opening, keep it in a cool, dark place, away from direct sunlight and excessive heat, with the caps securely on. It can last over 5 years, but it's best to use within 24 months.
Plase note, concentrated flavours do not spoil, or go rancid, like fruit juices can., so they do not really have an "expiration date".
Usage in home Bakery: Suitable. Start with just few drops and adjust according to your preference.
Suitable for beverage and alcholic coctails:Suitable. Start with just few drops and adjust according to your preference.
Suitable for DIY Chocolate: It's recommended to use oil-based flavors for DIYchocolate.
Suitable for Lip Balm: Not suitable.
Suitable for Kombucha: Not suitable.
Suitable for Soda water/machine:Yes, start with few drops and adjust to taste.
Click Here for MSDS and Specification sheets:
https://shop.perfumersapprentice.com/specsheetlist.aspx
Note: This flavour contains 'custard' ingredients: Acetoin. Not to be confused with the solvent acetone, acetoin occurs naturally in apples, butter, yogurt, asparagus, blackcurrants, blackberries, wheat, broccoli, brussels sprouts, cantaloupes and maple syrup. Acetoin is often used with diacetyl to make artificial butter flavoring as they both occur naturally in butter and lend it the characteristic flavor.Acetoin can, in production, dehydrogenate to form diacetyl in trace amounts. It is highly unlikely for this reaction to happen after flavor blending. For customers wishing to avoid even trace amounts of diacetyl, this means that any flavor that contains acetoin can potentially also contain trace diacetyl, even though diacetyl was not an intentionally added component of the formula. If you would like to avoid acetoin, you may wish to shop our diketone-free (DX) line of flavors. You may also check the Spec Sheets & Components List entry for an individual flavor to confirm its acetoin content. To see which flavors feature acetoin, please search our Spec Sheets & Components List for CAS # 513-86-0. More info can found here.
