@@NaturesFlavors It would be very interesting to see behind the scenes and how it's made. Also, some suggestions on how much to use and what not to do. From experience, I know too much powder flavor starts to give off a metallic flavor, but I'm sure you know many more. We use it to make drinks with cold water and cold milk. I'm sure I'm not the only one. Any suggestions would be highly recommended.
Hey, great video flavor guy! I dream of setting up a little protein powder business and I have beem looking for a way to flavor it with some unusual tastes like these of yours. The most obvious way would be to mix plain protein powder with flavor powder but products already available on the market seem too homogenous for that to be the case to me. Besides even when mixed wouldn't they eventually separate if the grains were of different sizes? Do you have an idea how to do it, perchance?
Do any of your cherry flavors resemble those found in the two big cherry colas on the market? If so, which one? Just looking for the cherry flavor, not cherry cola.
Hey dear, I am new subscriber here and i wanna thank you about your elite videos, and i hope you will keep making more videos about flavoured food and drinks ❤❤❤❤❤ Great thanks
Thank you for the information, hoping you get more views down the line cause this video is super helpful! Currently trying to start a bakery business and I'm trying to use citric acid for my goods!
Questions, when flavoring my home brew kombucha, which flavoring from Nature's Flavors do you recommend? Extracts, syrups, organic, non organic? Amount of chosen flavoring per serving 16oz. or in a 5 gallon batch? Thanks
I love your videos I also subscribed it. Question, can I use citric acid as a preservative for making jam ( cherry, plum, blackberry, ) ? How much citric acid should I use for 1 kg . Can I mix during boiling jam or I should pour the citric acid after the jam gets colder? Thanks
Hi @shamsmohammadg! The Flavor Guy just released a new Q & A video where he answers your question! ruclips.net/video/iaF97aWwZbA/видео.htmlfeature=shared&t=335
Thank you! Very interesting and informative. I make our own ice cream and have wondered why I can't get some flavors to pop more, fruits sometimes and especially vanilla. Is there a trick to vanilla too?
Great question. The tiniest amount of salt should help bring out the flavor. Also, our Vanilla Extract Concentrate NF-3007 is our best vanilla flavor :)
Hi! I'm looking to preserve an alcoholic iced tea. The alcohol content is 3.5%, and it currently has around 5ml of lemon juice. I read that I should need 1000mg for every 100ml of liquid? If that's correct, then I'd need 3.3g of citric acid. My question to you is, when I come to adding the citric acid, how much water am I diluting it by? And how much of that solution am I then adding to my 330ml drink? Thank you in advance.
I’d like to know more about substituting acids or balancing dishes using acids, for instance, if I were making a dish and I were using tomato paste instead of tomato purée, might I add citric acid to up the acid content and balance against that sweetness? To what extent can I substitute something like citric acid for malic acid or lactic acid? Are they too different? Or can I be so abstract as this and still arrive at a similar or if not similar still tasty result?
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions I really need this
@@NaturesFlavors I make commercial artisan tea blend using some of your product, mostly the organic coffee and tea leaves flavoring. Are they enough or perhaps I need to add and combine with the other type of flavoring? (flavoring extract for example, or maybe you have recommendation?) thank you
Love it!!! Please do one about powder flavors :-)
We definitely can! What would you like to know?
@@NaturesFlavors It would be very interesting to see behind the scenes and how it's made. Also, some suggestions on how much to use and what not to do. From experience, I know too much powder flavor starts to give off a metallic flavor, but I'm sure you know many more. We use it to make drinks with cold water and cold milk. I'm sure I'm not the only one. Any suggestions would be highly recommended.
Hey, great video flavor guy! I dream of setting up a little protein powder business and I have beem looking for a way to flavor it with some unusual tastes like these of yours. The most obvious way would be to mix plain protein powder with flavor powder but products already available on the market seem too homogenous for that to be the case to me. Besides even when mixed wouldn't they eventually separate if the grains were of different sizes? Do you have an idea how to do it, perchance?
good job
Do any of your cherry flavors resemble those found in the two big cherry colas on the market? If so, which one? Just looking for the cherry flavor, not cherry cola.
We'd recommend our Bordeaux Cherry Flavor Extract or our Black Cherry Flavor Extract.
Hey dear, I am new subscriber here and i wanna thank you about your elite videos, and i hope you will keep making more videos about flavoured food and drinks ❤❤❤❤❤
Great thanks
Thanks for subbing!
Thank you for the information, hoping you get more views down the line cause this video is super helpful! Currently trying to start a bakery business and I'm trying to use citric acid for my goods!
Thank you so much. That means a lot to us. Follow our Instagram page to learn more about our products. We wish you luck in your endeavor.
Questions, when flavoring my home brew kombucha, which flavoring from Nature's Flavors do you recommend? Extracts, syrups, organic, non organic? Amount of chosen flavoring per serving 16oz. or in a 5 gallon batch? Thanks
I love your videos I also subscribed it.
Question, can I use citric acid as a preservative for making jam ( cherry, plum, blackberry, ) ? How much citric acid should I use for 1 kg . Can I mix during boiling jam or I should pour the citric acid after the jam gets colder?
Thanks
Hi @shamsmohammadg! The Flavor Guy just released a new Q & A video where he answers your question! ruclips.net/video/iaF97aWwZbA/видео.htmlfeature=shared&t=335
Thank you! Very interesting and informative. I make our own ice cream and have wondered why I can't get some flavors to pop more, fruits sometimes and especially vanilla. Is there a trick to vanilla too?
Great question. The tiniest amount of salt should help bring out the flavor. Also, our Vanilla Extract Concentrate NF-3007 is our best vanilla flavor :)
Hi!
I'm looking to preserve an alcoholic iced tea. The alcohol content is 3.5%, and it currently has around 5ml of lemon juice. I read that I should need 1000mg for every 100ml of liquid? If that's correct, then I'd need 3.3g of citric acid.
My question to you is, when I come to adding the citric acid, how much water am I diluting it by? And how much of that solution am I then adding to my 330ml drink?
Thank you in advance.
Any thoughts on Sodium Bisulfate and its use in beverages?
I’d like to know more about substituting acids or balancing dishes using acids, for instance, if I were making a dish and I were using tomato paste instead of tomato purée, might I add citric acid to up the acid content and balance against that sweetness? To what extent can I substitute something like citric acid for malic acid or lactic acid? Are they too different? Or can I be so abstract as this and still arrive at a similar or if not similar still tasty result?
Thank you for your questions. Please share a contact email and we will connect you to our experts 🙂
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions
I really need this
5:25 found out with green tea, salt takes away the bitter taste, with enough you can practically remove the flavor of tea.
Could I use citric acid instead lemon juice in a lemon posset?
You can. But it's always good to use the lemon instead.
is the triangle of flavor applicable also for tea leaves? and how?
Thank you for your question, Dyah. May I ask what you are using the tea leaves for?
@@NaturesFlavors I make commercial artisan tea blend using some of your product, mostly the organic coffee and tea leaves flavoring. Are they enough or perhaps I need to add and combine with the other type of flavoring? (flavoring extract for example, or maybe you have recommendation?) thank you
As someone that drinks black coffee (and very much dislikes milk in coffee), your analogy is lost on me.
We understand that creamer is not your cup of tea! But the Flavor Guy likes his coffee with cream :)
Thank You...😊 for Great Information...!!! 🙏🇺🇸🇮🇱⏳🎺↕️❤
Our pleasure!
Citric acid is not citrus, wow. Do your research, it's M'o patented mold.