Pro Mixing Question: Strategic Use of EM

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DeadbeatJeff

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If I mix a blend for Body-notes (one I'm thinking of is a Honeydew-Mango-Vienna Cream I have that needs some ups and subtleties), with say 0.25% EM and let it steep for a few weeks, could I then use that and add bright/high notes and some backgrounds, WITHOUT the EM smooshing it all together?

I wanna try it with a few body-mixes, but if it won't work I wanna try other methods.
 

steved5600

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EM smooths or mutes flavors some and if you use to much you get a cotton candy taste. May want to consider using Sucralose liquid. Most flavor suppliers have it and just call it sweetener. Ez sweetz will sell you a sample 5ml bottle for like a dollar shipping charge. It is sucralose. EZ-Sweetz® Free Sample
 

DeadbeatJeff

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EM smooths or mutes flavors some and if you use to much you get a cotton candy taste. May want to consider using Sucralose liquid. Most flavor suppliers have it and just call it sweetener. Ez sweetz will sell you a sample 5ml bottle for like a dollar shipping charge. It is sucralose. EZ-Sweetz® Free Sample
I have Sweetener, and I know what EM actually does, which is not sweetening, certainly not in the amounts I'm talking about..
 

Hoosier

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Or put another way: Can we create unique flavors, by premixing and steeping with a little EM, that will then act as unified wholes in later-stage mixes with other notes?

I've never noticed this to be the case. EM always has an immediate impact for me and steeping doesn't do much to change what it's doing. I think it would be worth an experiment or three. Honestly never thought of trying it because of my previous experience with the immediate impact so I may have biased the thought process on experimenting like you're suggesting.
 

dannyv45

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Or put another way: Can we create unique flavors, by premixing and steeping with a little EM, that will then act as unified wholes in later-stage mixes with other notes?

First you need to understand what EM does. It is really not a sweetener but more of a texture modifier. It tends to add a thickness and body. It will tend to mute flavors and for already sweet flavoring it will bring out that sweetness but will not add additional sweetness.

One way that it might work is if you have an overly potent flavor it can mellow that out a bit by muting that flavor but you have to consider the notes of other flavors that may also be used in the mix. It will affect those as well causing those to fade and you may have to compensate for that by adding more note flavoring.
 
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DeadbeatJeff

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Sure, but my real question is: will the EM like neutralize after a certain point, at which it won't mute other flavors if they are added later on?

I like some of the EM-smooshed-together mixes, but I need to add notes that will pop above and below the EM-rounded body mixes.

EM eliminates distinct notes. The Melon-mango-cream (for example) is great, but is not a finished juice, just something I wana put in the middle so to speak.
 

DeadbeatJeff

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When I make my tobacco based juice, I add 1% Cotton Candy to the final product. That amount don't seem to overpower the flavor.

Do you think 1% is too much to add for most tobacco mixes?

I've found that TFA Smooth does a much better job in tobacco mixes, IMO. But if anything it is stronger.

I don't use EM or SMOOTH above 0.5%, usually 0.25%
 

dannyv45

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Sure, but my real question is: will the EM like neutralize after a certain point, at which it won't mute other flavors if they are added later on?

I like some of the EM-smooshed-together mixes, but I need to add notes that will pop above and below the EM-rounded body mixes.

EM eliminates distinct notes. The Melon-mango-cream (for example) is great, but is not a finished juice, just something I wana put in the middle so to speak.

I actually don't have an answer for you there. I would think that the EM would never deactivate just become weaker as you add more flavoring or base. I would say you have a nice experiment on your hands and I myself would be very interested in the results.
 

DeadbeatJeff

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I actually don't have an answer for you there. I would think that the EM would never deactivate just become weaker as you add more flavoring or base. I would say you have a nice experiment on your hands and I myself would be very interested in the results.
Yeah, am curious if it's a chemical process, after which it would neutralize to an extent, or if it is just kind of a mask that permeates the solution

Likely the latter, but I suppose we'll see

Will post back... whenever results are in
 

Crunktanium

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Not all flavors will bond just as latex paint will not mix with oil. When you mix the two you get a bowling ball marbling effect. But finding which flavors form the right bond would be a very time consuming and potentially costly experiment to undertake.

What EM does will be entirely dependent on what you mix it with. Some people say XYZ will always happen with EM but that's not fact as it's not how chemistry works. Every single flavor will react in different ways with other flavors, as will varied amounts of other flavors and or additives. Just as we know oil and water typically don't mix but with the right binder everything changes. There are rules for chemistry that typically apply until someone finds a way to break the rules.

Your best bet is to experiment and when something does not do what you want experiment more to find out why.
 
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