Premium juices Magic ingredient??

[kinny999]

I don't want to take away from some of the premium juices i've tried recently but I'm wondering, is there a secret ingredient generally used or is it just a case of a very carefully constructed recipe?

Specifically I'm thinking about the premium custard flavours, C.r.e.a.m. and most recently the MF'n Donut range.

I've come close to achieving the desired flavours while practising and using a bit of trial and error and research but i find that with all these juices there seems to be something which gives that super creamy, dense juice flavour and mouthfeel that i've not been able to recreate at home?

Is there an additive or sweet spot for VG/PG (all the above brands are 80/20 or there abouts) or is it simply put a well worked out recipe which gives the subtle but unmistakeable sense of dense creamy vapour?

Thanks for any replies/advice/info as ever.

 

[MrTeaTime]

Sweetners....yank juice is full of them....gunk your coils to fucking fuck

 

[manabush]

Sweetners....yank juice is full of them....gunk your coils to fucking fuck

A diabetic friend of mine was recently in the US and was horrified to find out that the salt sachet he was about to use on his "fries" had an ingredients list

contains :

Salt
Sugar

 

[cheltenham cat]

smoother, sucralose

 

[Ment]

The reason is that the bigger companies have chemists and biochemists developing their own flavourings. I'm certain some of the smaller vendors are using stock concentrates to come up with recipes - there are a couple of famous juices I've recreated almost 100%, but the signature flavour in Manabush, for example, must have been created from scratch. I wouldn't know where to begin cloning something like the Njoy Artist Collection.

Of course, this applies to only a fraction of "premium" juices. 9 out of 10 are inferior to my DIY mixes.

 

[kinny999]

Cheers folks, I'd really love a perfect a Glazed donut or CREAM clone that hits the spot. The search continues!!

 

[Ment]

Cheers folks, I'd really love a perfect a Glazed donut or CREAM clone that hits the spot. The search continues!!

Do you use butter in your cream mixes? I've found that mixing different flavours in a cream base gives better results, malted milk, condensed milk and a variety of "creams" being good in addition to butter.

 

[kinny999]

I've only started with very basic recipes so far usually Glazed donut and custard and/or raspberry. For flavour its pretty damn close but lacks that mouth feel I'm struggling to pin down or replicate.

 

[bananas]

The dense mouth feel can be attributed to flavourings containing diacetyl, acetoin and acetyl propionyl but due to its link with popcorn lung manufacturers are coming up with alternatives that don't contain it. CAP vanilla custard v2 omits these compounds and doesn't have that dense mouth feel that the v1 has, likewise CAP glazed doughnut doesn't have these but TPA frosted donut contains acetoin.

 

[mannikon]

and I thought the magic ingredient was love ... (or magic)

(could be copulins ... )