How do you use flavor extracts?

Start with about 0.25% to 4% by weight of the overall recipe, and build gradually. Finding the perfect amount of a natural flavor extract for your recipe is an art form and requires practice! Natural extracts are highly concentrated, so start with less than you think you need and add more if desired. Natural extracts develop and bloom in your recipes, so what seems subtle during mixing often intensifies beautifully in the finished product. This measured approach creates balanced, crave-worthy flavors that keep customers coming back for more Our natural and organic extracts are potent. If you notice a minty, medicinal taste on your palate, or find yourself still tasting the flavor an hour after enjoying your creation, you've crossed the line from perfectly flavored to over-extracted. The art of using natural flavor extracts lies in restraint. You want to tease the taste buds, not overwhelm them. Signs you've over-flavored: Persistent flavor that lingers long after eating Overpowering taste that masks other ingredients Minty or cooling sensation on the palate Our natural flavor extracts are remarkably versatile beyond basic baking: Baking: Add to cake batters, cookie dough, frostings, and pastry creams. Start with recipe recommendations (typically ½-2 teaspoons) and adjust to taste. Natural extracts provide richer flavor than artificial alternatives, so you may need less than conventional recipes suggest. Beverages: Enhance coffee, hot chocolate, smoothies, cocktails, and homemade sodas with 2-3 drops per serving for clean, authentic flavor. No-bake desserts: Stir into whipped cream, yogurt, puddings, and ice cream bases for instant flavor transformation without artificial aftertaste. Breakfast foods: Elevate pancakes, waffles, french toast, and oatmeal with a splash during preparation. Savory applications: Some extracts (like almond or coconut) complement marinades, sauces, and glazes in unexpected ways. Food and beverage manufacturers, caterers, restaurants, bakers, brewers, and more will love using our natural flavorings and extracts to enhance the flavor profile of their desserts, culinary creations, alcoholic beverages, or products.

Organic Pina Colada Flavor Extract Without Diacetyl

Organic Cane Alcohol, Organic Glycerin and Natural Flavors

This organic flavor oil works very well for the chocolatier who is trying to add flavor to a chocolate coating. It will work with dark, milk or white chocolate coatings. For best distribution of flavor, it's recommended that a small amount of organic flavor oil for chocolate be added to a small amount of 76 degree coconut oil. A good starting usage for all of Nature's Flavors' organic flavor oils is approximately one quarter teaspoon of flavor per one pound of chocolate. If the flavor seems too strong, cut your usage in half. Typically, you should not be able to taste the flavor three to five seconds after you have swallowed the chocolate. It should have a clean feeling and should go away quickly, leaving you with the desire to have more. This is a difficult result to achieve since most connoisseurs, chefs and cooks having fun in their kitchen, tend to overdo it by adding more flavor than needed. In this case, the effect is that you won't want more even though you don't necessarily identify anything being wrong with the chocolate. Chocolate is a very intense flavor by itself so adding flavor to it and getting the right effect is difficult and takes practice. It is fun to experiment with the chocolate; achieving the perfect flavor profile can be very rewarding. Nature's Flavors' Organic Flavor Oil for Chocolate is true to its name having a very sweet but delicate note. It bakes well in chocolate and also does very well in cookies, cakes and bread. It is very stable for weeks at room temperature and freezes well. All of the organic flavor oils work well in icings and oil based coatings. This organic flavor oil for chocolate can also be added to sauces and dressings and can be emulsified to become water soluble. Due to its very low usage level, there is little or no nutritional value. The processes for making organic flavors are much the same as for making natural flavors. The ingredients are organic rather than just natural. You start by using only certified organic ingredients when available and when not you may use naturals provided they fit with in the definition of natural and only comprise less than 5% of the total amount when calling it 95% organic. When calling it 100% organic you must use only certified organic ingredients and nothing else. Nature's Flavors carries both 95% and 100% certified organic flavors. It is our goal to produce only 100% organic flavor concentrates and extracts as the ingredients become available. In many instances we produce our own organic ingredients to satisfy our strict quality control requirements. Because the industry is still very young the technology's to make these ingredients are still evolving. The only solvents that we use in the development of organic and natural flavors are filtered RO water and organic alcohol. If we can't extract the ingredients thru these methods then we don't do it. Steam distillation is another method we employ. Fortunately this is in most cases the only methods needed to manufacture these unique flavor concentrates and extracts. A simple and common process for making vanilla extract is to take organic vanilla beans and grind them to a pulp then allow them to soak and extract in an organic alcohol/water mixture for a period of time sometimes for up to several months. Normally for a standard organic vanilla extract you would extract for a period of not less than fourteen days. That's how long Nature's Flavors allows its organic vanilla extract to age and extract. This method is common for our citrus and other fruit flavor extracts as well. There are usually some filtering and clarifying techniques that follow the extraction process before being bottled or packaged. There are no chemical residues because there are no chemical solvents used. Many of the organic flavoring ingredients are derived this way first before being incorporated in to water based or oil based organic flavor concentrate. To make the organic flavor concentrates water soluble you must emulsify the oils that were derived and separated from the extraction process or steam distilling and that usually involves using an organic gum or starch and under high pressure and shearing. This process forces the oils and gums to be broken into very small particles and cling to one another with out reforming into there basic building blocks again. The entire process is safe and effective for producing the finest organic flavor oils, flavor concentrates, and flavor extracts. Nature's Flavors has pioneered many of these methods for producing these organic products. We are proud of our flavorings, spices, coffees, and all our organic products. We hope they bring you much enjoyment and satisfaction.

Flavor Extracts Product Applications: cookies, cream cheese frosting, custard, energy drinks liquid, fruit snacks, fudge, gummy candy, honey, hookah, hot processed soaps, ice cream, jell-o, juice, kombucha, lotions, marshmallow frosting, milk, milkshakes, pie filling, popsicle, room spray, salt scrubs, shampoo, soda, sugar scrubs, shampoo, soda, sugar salt scrubs, syrup, toothpaste, vinegar, vodka, water, yogurt, bath bombs, bath salts, beer, body mist, body spray, brewed coffee, brewed team butter, oil based frosting, cakes, cheesecake, cold process soaps, conditioners. See full product applications guide →

See our full Nature's Flavors product applications compatibility guide →

Usage Levels - Flavor Extracts: Starting usage is 0.25% up to 4% of the overall recipe

Learn more with our resource guides →

Organic Pina Colada Flavor Extract Without Diacetyl

Q: What’s the difference between natural extracts vs. artificial extracts?

Artificial extracts are synthesized in laboratories using chemical compounds to mimic natural flavors. While less expensive, they lack the complexity and depth of natural ingredients and may contain synthetic additives. Natural extracts are derived from natural ingredients. Nature’s Flavors’ natural extracts contain complex flavor compounds that create depth and nuance in your recipes, delivering authentic taste with the integrity your customers deserve. Which is better? Nature's Flavors' natural extracts deliver superior flavor, clean ingredients, and no artificial chemicals. For businesses serving health-conscious consumers, natural extracts aren't just better, they're essential. Natural extracts offer ingredients customers feel good about, a powerful selling point for any product line.

Nature's Flavors

Nature's Flavors Organic Pina Colada Flavor Oil for Chocolate is specially formulated for use in oil soluble chocolate applications. This flavor works well when added to pure chocolate or cocoa bases. It will not separate as long as the application is in an oil soluble form.

Size NF-7086/ORG/ND-2oz

$26.21 2 oz. * ( $13.1 / oz. ) $33.75 8 oz. * ( $4.22 / oz. ) $56.25 32 oz. ( $1.76 / oz. ) $191.23 1 gal. ( $1.49 / oz. ) $318.72 2 gal. ( $1.24 / oz. ) $778.89 5 gal. ( $1.22 / oz. )

For larger size, please contact us.

* Eligible for reward points.

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Gluten Free
Kosher
Non GMO
Vegan
USDA Organic

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Organic Pina Colada Flavor Extract Without Diacetyl

Organic Cane Alcohol, Organic Glycerin and Natural Flavors

This organic flavor oil works very well for the chocolatier who is trying to add flavor to a chocolate coating. It will work with dark, milk or white chocolate coatings. For best distribution of flavor, it's recommended that a small amount of organic flavor oil for chocolate be added to a small amount of 76 degree coconut oil. A good starting usage for all of Nature's Flavors' organic flavor oils is approximately one quarter teaspoon of flavor per one pound of chocolate. If the flavor seems too strong, cut your usage in half. Typically, you should not be able to taste the flavor three to five seconds after you have swallowed the chocolate. It should have a clean feeling and should go away quickly, leaving you with the desire to have more. This is a difficult result to achieve since most connoisseurs, chefs and cooks having fun in their kitchen, tend to overdo it by adding more flavor than needed. In this case, the effect is that you won't want more even though you don't necessarily identify anything being wrong with the chocolate. Chocolate is a very intense flavor by itself so adding flavor to it and getting the right effect is difficult and takes practice. It is fun to experiment with the chocolate; achieving the perfect flavor profile can be very rewarding. Nature's Flavors' Organic Flavor Oil for Chocolate is true to its name having a very sweet but delicate note. It bakes well in chocolate and also does very well in cookies, cakes and bread. It is very stable for weeks at room temperature and freezes well. All of the organic flavor oils work well in icings and oil based coatings. This organic flavor oil for chocolate can also be added to sauces and dressings and can be emulsified to become water soluble. Due to its very low usage level, there is little or no nutritional value. The processes for making organic flavors are much the same as for making natural flavors. The ingredients are organic rather than just natural. You start by using only certified organic ingredients when available and when not you may use naturals provided they fit with in the definition of natural and only comprise less than 5% of the total amount when calling it 95% organic. When calling it 100% organic you must use only certified organic ingredients and nothing else. Nature's Flavors carries both 95% and 100% certified organic flavors. It is our goal to produce only 100% organic flavor concentrates and extracts as the ingredients become available. In many instances we produce our own organic ingredients to satisfy our strict quality control requirements. Because the industry is still very young the technology's to make these ingredients are still evolving. The only solvents that we use in the development of organic and natural flavors are filtered RO water and organic alcohol. If we can't extract the ingredients thru these methods then we don't do it. Steam distillation is another method we employ. Fortunately this is in most cases the only methods needed to manufacture these unique flavor concentrates and extracts. A simple and common process for making vanilla extract is to take organic vanilla beans and grind them to a pulp then allow them to soak and extract in an organic alcohol/water mixture for a period of time sometimes for up to several months. Normally for a standard organic vanilla extract you would extract for a period of not less than fourteen days. That's how long Nature's Flavors allows its organic vanilla extract to age and extract. This method is common for our citrus and other fruit flavor extracts as well. There are usually some filtering and clarifying techniques that follow the extraction process before being bottled or packaged. There are no chemical residues because there are no chemical solvents used. Many of the organic flavoring ingredients are derived this way first before being incorporated in to water based or oil based organic flavor concentrate. To make the organic flavor concentrates water soluble you must emulsify the oils that were derived and separated from the extraction process or steam distilling and that usually involves using an organic gum or starch and under high pressure and shearing. This process forces the oils and gums to be broken into very small particles and cling to one another with out reforming into there basic building blocks again. The entire process is safe and effective for producing the finest organic flavor oils, flavor concentrates, and flavor extracts. Nature's Flavors has pioneered many of these methods for producing these organic products. We are proud of our flavorings, spices, coffees, and all our organic products. We hope they bring you much enjoyment and satisfaction.

Flavor Extracts Product Applications: cookies, cream cheese frosting, custard, energy drinks liquid, fruit snacks, fudge, gummy candy, honey, hookah, hot processed soaps, ice cream, jell-o, juice, kombucha, lotions, marshmallow frosting, milk, milkshakes, pie filling, popsicle, room spray, salt scrubs, shampoo, soda, sugar scrubs, shampoo, soda, sugar salt scrubs, syrup, toothpaste, vinegar, vodka, water, yogurt, bath bombs, bath salts, beer, body mist, body spray, brewed coffee, brewed team butter, oil based frosting, cakes, cheesecake, cold process soaps, conditioners. See full product applications guide →

Usage Levels - Flavor Extracts: Starting usage is 0.25% up to 4% of the overall recipe

Learn more with our resource guides →

The Flavor Guy: Best Uses for Flavor Extracts

The Flavor Guy, goes through a quick rundown of how extracts are made, their best uses and applications, and the percentages by volume that you should be using for your flavoring needs.

FAQs

A flavor extract is a concentrated liquid that captures the essence of natural ingredients like vanilla beans, almonds, or citrus fruits. Made by extracting flavors through organic alcohol or glycerin-based solutions, these potent extracts deliver authentic taste to your recipes with just a few drops. Nature’s Flavors natural and organic flavor extracts elevate your creations without any artificial ingredients or synthetic additives.

While often used interchangeably, these products have distinct characteristics:

Extracts are made by infusing natural ingredients in alcohol, creating authentic flavor profiles. They're typically alcohol-based and offer the most natural taste.

Concentrates are highly potent versions of flavorings, requiring less product per use. They are often water-soluble and perfect for beverages and candies.

Artificial extracts are synthesized in laboratories using chemical compounds to mimic natural flavors. While less expensive, they lack the complexity and depth of natural ingredients and may contain synthetic additives.

Natural extracts are derived from natural ingredients. Nature’s Flavors’ natural extracts contain complex flavor compounds that create depth and nuance in your recipes, delivering authentic taste with the integrity your customers deserve.

Which is better? Nature's Flavors' natural extracts deliver superior flavor, clean ingredients, and no artificial chemicals. For businesses serving health-conscious consumers, natural extracts aren't just better, they're essential. Natural extracts offer ingredients customers feel good about, a powerful selling point for any product line.

Proper storage preserves your natural extracts' potency and extends their lifespan:

Store in a cool, dark place away from heat sources and direct sunlight. A pantry or cupboard away from your stove is ideal since heat and light degrade delicate flavors over time.

Keep bottles tightly sealed between uses to prevent alcohol evaporation and maintain concentration.

Avoid temperature fluctuations, so DO NOT refrigerate extracts; condensation can introduce moisture and dilute the product.

Use clean utensils when measuring to prevent contamination.

Maintain original packaging when possible, as dark glass bottles protect against light exposure better than clear containers.

Our made-to-order natural and organic extracts are best used within three years from purchase for optimal flavor potency, though the alcohol acts as a natural preservative that prevents true spoilage.

Start with about 0.25% to 4% by weight of the overall recipe, and build gradually. Finding the perfect amount of a natural flavor extract for your recipe is an art form and requires practice! Natural extracts are highly concentrated, so start with less than you think you need and add more if desired. Natural extracts develop and bloom in your recipes, so what seems subtle during mixing often intensifies beautifully in the finished product. This measured approach creates balanced, crave-worthy flavors that keep customers coming back for more

Our natural and organic extracts are potent. If you notice a minty, medicinal taste on your palate, or find yourself still tasting the flavor an hour after enjoying your creation, you've crossed the line from perfectly flavored to over-extracted. The art of using natural flavor extracts lies in restraint. You want to tease the taste buds, not overwhelm them.

Signs you've over-flavored:

Persistent flavor that lingers long after eating
Overpowering taste that masks other ingredients
Minty or cooling sensation on the palate

Our natural flavor extracts are remarkably versatile beyond basic baking:

Baking: Add to cake batters, cookie dough, frostings, and pastry creams. Start with recipe recommendations (typically ½-2 teaspoons) and adjust to taste. Natural extracts provide richer flavor than artificial alternatives, so you may need less than conventional recipes suggest.

Beverages: Enhance coffee, hot chocolate, smoothies, cocktails, and homemade sodas with 2-3 drops per serving for clean, authentic flavor.

No-bake desserts: Stir into whipped cream, yogurt, puddings, and ice cream bases for instant flavor transformation without artificial aftertaste.

Breakfast foods: Elevate pancakes, waffles, french toast, and oatmeal with a splash during preparation.

Savory applications: Some extracts (like almond or coconut) complement marinades, sauces, and glazes in unexpected ways.

Food and beverage manufacturers, caterers, restaurants, bakers, brewers, and more will love using our natural flavorings and extracts to enhance the flavor profile of their desserts, culinary creations, alcoholic beverages, or products.

What Sets our Natural and Organic Flavor Extracts Apart?

Nature's Flavors has been developing natural and organic flavors for over 45 years, offering 300+ flavors, using only the finest sustainably sourced ingredients.

Small batch production for maximum freshness

Sourced from nature’s finest growing regions

No artificial additives

Gluten-free, kosher, vegan, and non-GMO

Buy Our Flavor Extract Sample Kit

Our Flavor Extract sample pack provides 5 best-selling flavors to enhance your food and beverage creations. Indulge in almond, vanilla, lemon, winter spice, and coconut.

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