MSK Ingredients


Call us on 01246 412211 or send an email

Home / Virtual-kitchen / Know-How / Flavour Drops - the when, what and how

Flavour Drops - the when, what and how

Posted by in Know-How on September 29, 2013 . 0 Comments.
?php echo $title; ?>

Flavour drops are a fantastic option when you:

  • want to retain the consistency of the dish
  • want to add a secondary flavour dimension or add more depth to the existing flavour
  • are looking for an efficient and easy way to have a dish available in a variety of flavours, e.g. an ice-cream or sorbet
  • need to create an allergy-safe nut flavoured dish

Flavour Drops are highly concentrated; you only need to use 1-2ml of flavour to 1 litre of base liquid and so they do not alter the consistency of the dish.

We use the drops most successfully to lift or build on existing flavour within the dish. They can be used to flavour from scratch but in that case, you may also want to consider using a colour along with sugar or an acid to fully replicate the visual appearance and flavour of the original ingredient.

Flavour Drops are great to use in a ganache – they don’t alter the consistency in any way and where the ganache already has a strong chocolate bitter base, all you are looking to do is to add another flavour dimension to sit alongside that.

The Flavouring Oils are another option for a ganache, depending on the specific flavour you are looking for. Flavouring Compounds work nicely in a white chocolate ganache because the acidity levels delivered by the compound come through really well with the white chocolate.

And if you are looking for flavoured marshmallows, go for Flavour Drops everytime, its actually quite difficult to get any other kind of flavouring option into them.

What are Flavour Drops?

Generally speaking, Flavour Drops are a water-based top note volatile of flavour concentration. The high concentration levels are such that they are supplied on an alcohol carrier, which evaporates off, leaving the flavour behind. The carrier is needed to make the dosage rates more manageable.

Anything with a citrus base will tend to have a very small amount of oil content resulting from the natural oils used to create the flavour. So if you use a citrus Flavour Drop in a dish with no oil or fat content at all, e.g. a jelly, you may find a slight oily residue.

How are Flavour Drops made?

The flavours are distilled from either the essential oil of the product itself or a nature-identical (ie from other food sources).

The evaporation of the top note volatile is collected during the distillation process to create the flavour drop.

Top notes all have their own characteristics. The art of the flavourist is in putting those top notes together from the distillates to create the most accurate replica of the required flavour.

Sometimes a straight distillation of the food you are trying to replicate the flavour of, doesn’t quite provide an accurate flavour. In this instance, distillates from other food stuffs are added to create the true flavour. The distillation of Granny Smith Apples, for example, doesn't quite provide an accurate replica and so distillates from other food stuffs are added to create the true flavour. Apple Pie Flavour Drops, on the other hand, are a straight distillation from Apple Pie.

The beauty of this is that you can have a peanut flavouring and create a peanut flavoured ice cream or parfait, which tastes exactly like peanut but that has never been near a nut and is therefore allergy safe.

All our nut flavour drops are, in fact, allergy safe.

Tags: Flavour Drop Last update: November 18, 2013

Related Posts:


Leave a Comment

Leave a Reply

* Name:
* E-mail: (Not Published)
   Website: (Site url with http://)
* Comment:
Verification code: