Oil Soluble Flavors
Oil- vs. Water-Soluble Flavors
One smell from our “Little bottles of natural goodness”, and you'll know why Bickford Flavors are superior!
What is a flavor?
Flavors are Bickford Flavors’ version of an extract. Bickford flavorings are formulated to be stronger than an "extract" (1/2 teaspoon flavor = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, Bickford flavorings are suspended in either a water-soluble (propylene glycol) or oil-soluble base (soy oil). When to use oil-soluble or water-soluble flavoring will depend on what you are cooking up.
And yes! -- Water-soluble and oil-soluble base suspension is superior to alcohol.
Here’s why: Water and oil are more neutral carriers than alcohol; they impart no added flavor and do not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better, and not "bake-out," as a traditional alcohol-based extract.
Water-soluble flavors are ideal for baking and to flavor frosting. They are not appropriate for flavoring chocolate or hard candy due to their high water content. Oil-soluble flavors are ideal for salad dressings, roasting nuts, baking, and flavoring frostings and olive oils. However, both water-soluble and oil-soluble flavors can be used to flavor chocolate-candy centers.
What is “hard oil”?
“Hard Oils” are Bickford Flavors’ version of a highly concentrated flavor. These hard oils are formulated to be eight or more times concentrated than our flavors. Hard oils are ideal for hard tack candy, lollipops, and mints and are available in both a water-soluble and oil-soluble base.
**Please note that the use of Grand Marnier & Kahlua are for reference only and not intended to assume ownership of their names.**