loranns oils

[mattyjones1977]

can I use loranns Bavarian cream concentrate in my custard instead of tpa and If so how much would I use as I thought loranns was highly concentrated compared to tpa?

[Perpetua]

You can mattyjones1977 . . . although none of the Lorann flavours I've used have been any more concentrated than TPA/Capella etc, for my tastes.

[mattyjones1977]

thanks Perpetua in that case I'll wait until my tpa assortment arrives I was under the impression it was a lot more concentrated hence the price for such a tiny bottle!

[Perpetua]

YW mattyjones1977 . . . it's misleading for sure - although that's just my own opinion on strength.

Lorann do make larger bottles which are much better value:

www.thecakedecoratingcompany.co.uk/catalogsearch/result/?q=Lorann+1oz+Bottles

Although the dinky bottles I found very useful when I first started mixing 4 years ago, there just wasn't the selection of concentrates presently available, so we were grateful for anything we could lay our hands on!

Now it's a different story of course, spoilt for choice.

[mattyjones1977]

Perpetua exactly there is a huge range available now it seems the hardest thing is deciding on what flavour to mix next lo.! old money to new 1oz bottle is a shade under 30ml

[Perpetua]

Mar 19, 2015 6:54:18 GMT mattyjones1977 said:

Perpetua exactly there is a huge range available now it seems the hardest thing is deciding on what flavour to mix next lol!

A dilemma for many a mixer Matty . . . still it's a nice one to have!

[mattyjones1977]

correct me if I'm wrong but the tpa dx has the bits removed that we so love as does the Capella v2? is that right? the diacitine or something like that

[Perpetua]

Mar 19, 2015 6:59:32 GMT mattyjones1977 said:

correct me if I'm wrong but the tpa dx has the bits removed that we so love as does the Capella v2? is that right?

Yes . . . the DX range has had any Acetoin & Acetylpropionyl removed from it.

So any flavours won't taste quite the same now without them.

I'm fairly certain that Sarah @ukflavours, said her French Cream was very similar to Bavarian Cream:

www.ukflavours.com/concentrated-flavour-range/86-french-cream.html?search_query=French+Cream&results=6

[jevans]

erm...What's Bavarian cream and TPA?

Jim

[Postmodern Smoking]

Mar 19, 2015 11:08:00 GMT jevans said:

erm...What's Bavarian cream and TPA?

Jim

Bavarian Cream - A warm, creamy, vanilla flavour.
TPA- The Perfumers Apprentice (an American company who make flavour concentrates)

[jevans]

Thank you Postmodern Smoking
Jim

[mattyjones1977]

Mar 19, 2015 7:18:44 GMT Perpetua said:

Mar 19, 2015 6:59:32 GMT mattyjones1977 said:

correct me if I'm wrong but the tpa dx has the bits removed that we so love as does the Capella v2? is that right?

Yes . . . the DX range has had any Acetoin & Acetylpropionyl removed from it.

So any flavours won't taste quite the same now without them.

I'm fairly certain that Sarah @ukflavours, said her French Cream was very similar to Bavarian Cream:

www.ukflavours.com/concentrated-flavour-range/86-french-cream.html?search_query=French+Cream&results=6

oh really ive got loads of her French cream I will try a small mix with that tonight then as I'm waiting on my resupply of concs to arrive

[qsplan]

Anybody using LorAnn concentrates as a colour stabilizer? What I mean... sometimes when I make custardy or creamy DIY e-juices it turns out back, after sometime...

Was wondering if i could use some of the LorAnn concentrates i order to maintain the yellowish colour of my e-juices, something as a colour stabiliser...

or anyone knows if there is any vape-safe additive that I can use as a colour stabiliser...

[Perpetua]

Black is good in my custardy mixing world qsplan.






I'm not aware of any colour stabilizers  . . . . there's not much you can do to halt the natural infusing process, other than to store in glass bottles. This would help prevent degradation/colour change, but it will also slow down any steeping as well.

You might also try to avoid any flavourings which contain Acetoin & Acetylpropionyl, which I reckon contribute to the colour change, but you'll be sacrificing a percentage of ' creaminess ' doing that . . . .