Frequently Asked Questions

We know your time is valuable, so we’ve compiled a list of some of the most common questions we receive. If you don’t see the answer to your question below, please contact us and we’ll be happy to answer it!

What does Flavorchem do?

We specialize in creating and manufacturing solutions for food and beverage applications. Our services include flavor and color development, formulations for nutritional and functional purposes, and working with masking and sweetener technologies.

Where are you located?

Flavorchem has locations in Downers Grove, IL and San Clemente, CA. Our corporate headquarters is located in Illinois, and both locations house complete flavor manufacturing operations.

Do you offer natural and/or organic formulations?

Yes – Flavorchem is experienced with creating natural flavors and colors and is certified organic by Quality Assurance International.

Can you make formulations that adhere to certain dietary restrictions, such as Kosher or those for health and wellness?

Yes – Flavorchem is Kosher certified by the Chicago Rabbinical Council. We are also experienced at developing formulas for dietary, health, and wellness purposes.

Why aren’t my flavors in stock?

While we do stock some basic products, most are custom formulated to customer specifications. Since most orders are made as they are placed, our standard lead time is 14 working days from date of order. This ensures that our customers receive product with maximum freshness and shelf-life.

Can I get product samples?

Yes – Our sales team will work with you to obtain samples that will work within your specifications and manufacturing processes.

What is the difference between flavors, extracts, and emulsions?

Flavor:  A general term that defines the addition of a substance that contributes “flavor” to a product. There are many forms of flavors (i.e. extracts, emulsions), and each has specific applications they are intended for.

Extract:  A “true” extract is a flavor where solvents are used to “extract” flavor out of a raw material or product. For example, pure vanilla extract is made by extracting the flavor out of vanilla beans with alcohol and water. The vanilla beans are then discarded and you are left with an extract. This is also done with many other materials, such as citrus oils and botanicals. There are many flavors on the market that are labeled as extracts, but are not really extracts. Sometimes these flavors are simple mixtures of alcohol and flavor.

Emulsion:  A “true” emulsion is a flavor where oil/fat and water are mixed together in a way that makes them compatible. Often, a material such as gum arabic or a modified starch is used to help make the two items more stable. This mixture is homogenized to reduce particle size and allow the oil to become dispersed in the water without separation. A good example of this would be an orange emulsion used for orange soda. The orange emulsion contains orange oil (and probably other flavor materials) dispersed in water. When used in a soda, it gives the flavor of orange along with a “cloudy” appearance. The cloudiness comes from the tiny oil droplets dispersed in the water.