There's been a lot of talk about diacetyl, acetoin, a-p (can't spell that one) and I'm also curious about triacetin (forgive spelling) since that's also used as a base. I would love understanding more about these.
I know Kurt on ECF wrote a post on "organic" and "natural" in relation to how those terms applied to the flavoring industry, but I haven't been able to find it again. Since your also using those terms, I'm interested in knowing what you mean by them.
There's a lot of confusing discussions right now.
I know Kurt on ECF wrote a post on "organic" and "natural" in relation to how those terms applied to the flavoring industry, but I haven't been able to find it again. Since your also using those terms, I'm interested in knowing what you mean by them.
There's a lot of confusing discussions right now.