Mango Lip Balm Flavor

This flavor is considered “soluble in water”

Flavors identified as “soluble in water” will generally mix easily into beverages, dairy and other baking applications.  These flavors are often created by combining oil soluble ingredients such as essential oils and other aroma constituents into water-soluble carriers that may include alcohol, propylene glycol, glycerin or water.   In most cases, flavors marked as soluble in water may not incorporate evenly in oil-based products and can cause chocolates to seize or thicken.  

Suggestion to increase the solubility of the flavor if you are having difficulty would be to:

• Decrease the level of flavor being used (too much can cause chocolates to seize)
• Increase your mixing time or level of mixing if possible.
• Slightly increase the temperature of the application matrix when mixing in the flavor.
• Consider adding an emulsifier, such as lecithin, xanthan gum, or gum arabic.