Concentrates available in SA suitable for MTL POD Devices

[Intuthu Kagesi]

Concentrates available in SA suitable for MTL POD Devices​

This is by no means a complete list of concentrates available in South Africa, however for low-power, low-airflow devices, aka Mouth-to-Lung (MTL) RTA’s and pod systems, heavy or complex dessert concentrates can become easily muted or taste dry, so to punch through low wattage and or low airflow, you need highly concentrated, punchy, or sharp flavours, specifically Super Concentrates (SC) like Sobucky Super Premium (SSA/SUPA), Wonder Flavours (WF), Inawera (INW), or punchy standard formulations from Flavour Art (FA), so … making use of “my friend” aka AI, to sort through BLCK and The Flavour Mills stockholding, came up with the list(s) below, namely concentrates available from them particularly suited to MTL and PODS.
I have included high "gunk risk", as I don't see this as a problem rewicking daily.

Please feel free to comment and or add suppliers and or concentrates to this list, as I am but a humble novice DIY mixer

BLCK Flavour MTL/Pod Concentrate Reference Guide
Tobaccos

• • Virginia Tobacco (FLV): 0.25% - 1.5% | Gunk Risk: Low
• • French Pipe (INW): 1.0% - 2.5% | Gunk Risk: Medium
• • Gold Ducat (INW): 1.5% - 3.0% | Gunk Risk: Medium
• • Black Honey (TFA): 2.0% - 4.0% | Gunk Risk: High
• • Red Burley (FLV): 0.5% - 1.5% | Gunk Risk: Low

Fruits
Apples, Grapes & Berries

• • Anton Apple (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Fuji (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Grape (INW): 1.5% - 3.0% | Gunk Risk: Low
• • Raspberry Sweet (TFA): 2.0% - 4.0% | Gunk Risk: Low
• • Blueberry (INW): 1.0% - 2.5% | Gunk Risk: Low

Citrus & Tropicals

• • Juicy Lemon (INW): 0.75% - 2.0% | Gunk Risk: Low
• • Lime Shisha Type (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Sweet Tangerine (CAP): 2.5% - 4.5% | Gunk Risk: Low
• • Dragon Fruit (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Mango Shisha Type (INW): 2.0% - 4.0% | Gunk Risk: Medium

Beverages & Candies

• • Cola (INW): 1.5% - 3.0% | Gunk Risk: Low
• • Eucalyptus and Mint (INW): 0.5% - 1.5% | Gunk Risk: Low
• • Green Tea (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Bubblegum (TFA): 2.0% - 4.5% | Gunk Risk: Low

Blending Additives (Technical)

• • WS-23 (30% Solution): 0.05% - 1.5% | Gunk Risk: Low
• • Acetyl Pyrazine 5% (TFA): 0.05% - 1.0% | Gunk Risk: Low
• • Sour / Malic Acid (TFA / RAW): 0.5% - 1.5% | Gunk Risk: Low
• • Citric Acid (RAW): 0.5% - 1.5% | Gunk Risk: Low
• • Liquid Amber (FA): 0.5% - 1.5% | Gunk Risk: Medium
• • Ethyl Maltol / Cotton Candy (TFA): 0.5% - 2.0% | Gunk Risk: High

Desserts, Syrups & Sweets
Milks & Creams

• • Coffee Milk Froth (VT): 2.0% - 4.0% | Gunk Risk: Low
• • Condensed Caramel Milk (OOO): 1.5% - 3.0% | Gunk Risk: Severe
• • Fresh Cream (LB): 2.0% - 3.5% | Gunk Risk: Low
• • Soy Milk (VT): 1.5% - 3.0% | Gunk Risk: Low
• • Fresh Cream / Cream Fresh (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Sweet Cream (FW): 3.0% - 5.0% | Gunk Risk: High
• • Devon Cream (VT): 2.5% - 4.0% | Gunk Risk: Medium
• • Avocado Cream (VT): 2.0% - 3.5% | Gunk Risk: High

Custards & Ice Creams

• • Custard Premium (FA): 1.5% - 3.0% | Gunk Risk: Medium
• • Vanilla Bean Ice Cream (TFA / CAP): 3.0% - 6.0% | Gunk Risk: High
• • Banana Custard (VT): 2.5% - 5.0% | Gunk Risk: Medium
• • Vanilla Custard V1 (CAP): 5.0% - 7.0% | Gunk Risk: Severe
• • Vanilla Custard (TFA): 4.0% - 6.0% | Gunk Risk: High

Biscuits, Cookies & Shortbreads

• • Biscuit (INW): 0.25% - 1.0% | Gunk Risk: Low
• • Shortbread Cookie (SSA / SUPA): 1.0% - 2.5% | Gunk Risk: Medium
• • Caramel Biscuit (SSA / SUPA): 1.5% - 2.5% | Gunk Risk: High
• • Ultimate Biscuit (JF): 1.0% - 2.0% | Gunk Risk: Low
• • Cookie (FA): 1.0% - 2.5% | Gunk Risk: Low
• • Shortbread (INW): 0.5% - 1.0% | Gunk Risk: Low
• • Shortbread Cookies (WF): 1.5% - 2.5% | Gunk Risk: Medium
• • Sugar Cookie V1 (CAP): 5.0% - 7.0% | Gunk Risk: High
• • Cookies & Cream (FW): 3.5% - 5.0% | Gunk Risk: Severe
• • Cookie Butter (WF): 2.0% - 4.0% | Gunk Risk: Severe

Dough, Crust & Pastry

• • Flakey Pastry (SSA / SUPA): 0.75% - 2.0% | Gunk Risk: Low
• • Cheesecake Graham Crust (TFA / CAP): 2.0% - 5.0% | Gunk Risk: High
• • Pie Crust (OOO): 1.0% - 2.5% | Gunk Risk: Medium
• • Cinnamon Pastry (WF): 2.0% - 3.5% | Gunk Risk: Medium
• • Cinnamon Danish Swirl V2 (CAP): 4.0% - 6.0% | Gunk Risk: High
• • Chocolate Glazed Doughnut (FA): 2.5% - 4.0% | Gunk Risk: Severe
• • Croissant (WF): 1.5% - 3.0% | Gunk Risk: High

Syrups, Caramels & Butterscotches

• • Caramel (FA): 1.0% - 2.0% | Gunk Risk: High
• • Butterscotch Ripple (FW): 3.0% - 5.0% | Gunk Risk: High
• • Maple Syrup (FA): 1.0% - 2.0% | Gunk Risk: Severe
• • Salted Caramel (FW): 2.5% - 4.5% | Gunk Risk: Severe
• • Butterscotch (FA): 1.5% - 2.5% | Gunk Risk: Medium

Base Target Fruits

• • Red Cherry (INW): 0.5% - 1.5% | Gunk Risk: Low
• • Banana Puree (WF): 2.0% - 4.0% | Gunk Risk: Medium
• • Shisha Strawberry (INW): 1.5% - 3.0% | Gunk Risk: Medium
• • Strawberry Sweet (CAP): 3.0% - 5.0% | Gunk Risk: Medium
• • Banana Candy (TFA): 2.0% - 4.0% | Gunk Risk: Low

Base Texturizers & Sweeteners

• • Super Sweet (CAP): 0.25% - 1.0% | Gunk Risk: Severe
• • Sweetener (TFA): 0.5% - 1.5% | Gunk Risk: High
• • Meringue (FA): 1.0% - 2.0% | Gunk Risk: Medium
• • Marshmallow (TFA): 1.5% - 3.0% | Gunk Risk: High
• • Marshmallow (FA): 1.0% - 2.0% | Gunk Risk: Medium
• • Toasted Marshmallow (TFA): 1.5% - 3.0% | Gunk Risk: High

The Flavour Mill MTL/Pod Concentrate Reference Guide
Tobaccos

• • Virginia Tobacco (FLV): 0.25% - 1.5% | Gunk Risk: Low
• • French Pipe (INW): 1.0% - 2.5% | Gunk Risk: Medium
• • Gold Ducat (INW): 1.5% - 3.0% | Gunk Risk: Medium
• • Black Honey (TFA): 2.0% - 4.0% | Gunk Risk: High
• • Red Burley (FLV): 0.5% - 1.5% | Gunk Risk: Low

Fruits
Apples, Grapes & Berries

• • Anton Apple (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Fuji (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Grape (INW): 1.5% - 3.0% | Gunk Risk: Low
• • Raspberry Sweet (TFA): 2.0% - 4.0% | Gunk Risk: Low
• • Blueberry (INW): 1.0% - 2.5% | Gunk Risk: Low

Citrus & Tropicals

• • Juicy Lemon (INW): 0.75% - 2.0% | Gunk Risk: Low
• • Lime Shisha Type (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Sweet Tangerine (CAP): 2.5% - 4.5% | Gunk Risk: Low
• • Dragon Fruit (INW): 1.0% - 2.5% | Gunk Risk: Low
• • Mango Shisha Type (INW): 2.0% - 4.0% | Gunk Risk: Medium

Beverages & Candies

• • Cola (INW): 1.5% - 3.0% | Gunk Risk: Low
• • Eucalyptus and Mint (INW): 0.5% - 1.5% | Gunk Risk: Low
• • Green Tea (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Bubblegum (TFA): 2.0% - 4.5% | Gunk Risk: Low

Blending Additives (Technical)

• • WS-23 (30% Solution): 0.05% - 1.5% | Gunk Risk: Low
• • Acetyl Pyrazine 5% (TFA): 0.05% - 1.0% | Gunk Risk: Low
• • Sour / Malic Acid (TFA / RAW): 0.5% - 1.5% | Gunk Risk: Low
• • Citric Acid (RAW): 0.5% - 1.5% | Gunk Risk: Low
• • Liquid Amber (FA): 0.5% - 1.5% | Gunk Risk: Medium
• • Ethyl Maltol / Cotton Candy (TFA): 0.5% - 2.0% | Gunk Risk: High

Desserts, Syrups & Sweets
Milks & Creams

• • Coffee Milk Froth (VT): 2.0% - 4.0% | Gunk Risk: Low
• • Condensed Milk (OOO): 1.5% - 3.0% | Gunk Risk: Severe
• • Fresh Cream (LB): 2.0% - 3.5% | Gunk Risk: Low
• • Soy Milk (VT): 1.5% - 3.0% | Gunk Risk: Low
• • Fresh Cream / Cream Fresh (FA): 1.0% - 2.0% | Gunk Risk: Low
• • Sweet Cream (FW): 3.0% - 5.0% | Gunk Risk: High
• • Devon Cream (VT): 2.5% - 4.0% | Gunk Risk: Medium
• • Avocado Cream (VT): 2.0% - 3.5% | Gunk Risk: High

Custards & Ice Creams

• • Custard Premium (FA): 1.5% - 3.0% | Gunk Risk: Medium
• • Vanilla Bean Ice Cream (TFA / CAP): 3.0% - 6.0% | Gunk Risk: High
• • Banana Custard (VT): 2.5% - 5.0% | Gunk Risk: Medium
• • Vanilla Custard V1 (CAP): 5.0% - 7.0% | Gunk Risk: Severe
• • Vanilla Custard (TFA): 4.0% - 6.0% | Gunk Risk: High

Biscuits, Cookies & Shortbreads

• • Biscuit (INW): 0.25% - 1.0% | Gunk Risk: Low
• • Shortbread Cookie (CAP): 3.0% - 5.0% | Gunk Risk: High
• • Cookie (FA): 1.0% - 2.5% | Gunk Risk: Low
• • Shortbread (INW): 0.5% - 1.0% | Gunk Risk: Low
• • Shortbread Cookies SC (WF): 1.5% - 2.5% | Gunk Risk: Medium
• • Sugar Cookie V1 (CAP): 5.0% - 7.0% | Gunk Risk: High
• • Cookies & Cream (FW): 3.5% - 5.0% | Gunk Risk: Severe
• • Cookie Butter SC (WF): 2.0% - 4.0% | Gunk Risk: Severe

Dough, Crust & Pastry

• • Cheesecake Graham Crust (TFA / CAP): 2.0% - 5.0% | Gunk Risk: High
• • Pie Crust (OOO): 1.0% - 2.5% | Gunk Risk: Medium
• • Cinnamon Pastry SC (WF): 2.0% - 3.5% | Gunk Risk: Medium
• • Cinnamon Danish Swirl V2 (CAP): 4.0% - 6.0% | Gunk Risk: High
• • Chocolate Glazed Doughnut (FA): 2.5% - 4.0% | Gunk Risk: Severe
• • Croissant SC (WF): 1.5% - 3.0% | Gunk Risk: High

Syrups, Caramels & Butterscotches

• • Caramel (FA): 1.0% - 2.0% | Gunk Risk: High
• • Butterscotch Ripple (FW): 3.0% - 5.0% | Gunk Risk: High
• • Maple Syrup (FA): 1.0% - 2.0% | Gunk Risk: Severe
• • Salted Caramel (FW): 2.5% - 4.5% | Gunk Risk: Severe
• • Butterscotch (FA): 1.5% - 2.5% | Gunk Risk: Medium

Base Target Fruits

• • Red Cherry (INW): 0.5% - 1.5% | Gunk Risk: Low
• • Banana Puree SC (WF): 2.0% - 4.0% | Gunk Risk: Medium
• • Shisha Strawberry (INW): 1.5% - 3.0% | Gunk Risk: Medium
• • Strawberry Sweet (CAP): 3.0% - 5.0% | Gunk Risk: Medium
• • Banana Candy (TFA): 2.0% - 4.0% | Gunk Risk: Low

Base Texturizers & Sweeteners

• • Super Sweet (CAP): 0.25% - 1.0% | Gunk Risk: Severe
• • Sweetener (TFA): 0.5% - 1.5% | Gunk Risk: High
• • Meringue (FA): 1.0% - 2.0% | Gunk Risk: Medium
• • Marshmallow (TFA): 1.5% - 3.0% | Gunk Risk: High
• • Marshmallow (FA): 1.0% - 2.0% | Gunk Risk: Medium
• • Toasted Marshmallow (TFA): 1.5% - 3.0% | Gunk Risk: High

When using this list of concentrates for restricted MTL devices, adjust your recipe formulation using these parameters:
Keep your total cumulative flavour percentages between 8.0% and 12.0%. Pushing total concentrates past 15% in high PG liquids generally causes chemical saturation, resulting in total flavour burnout (muting) inside small pod coils.

Ideally mix everything down to a firm 50% VG / 50% PG target, or at worst 60% VG / 40% PG

High concentrations of freebase nicotine or nicotine salts can mask light flavour attributes, so if mixing a heavy 35mg - 50mg salt and or 9mg - 12mg freebase solution(s), you can prioritize flavours by altering the nicotine pH

WS-23 (30% Solution)
When to use: Use when you want to add an icy, cooling effect to fruit, beverage, or dessert recipes without imparting any minty taste or odor.
How to use: Add it directly to your mix at typical usage rates of 0.05% to 1.5%. It hits the front of the tongue and mouth rather than the back of the throat.

Acetyl Pyrazine 5% (TFA)
When to use: Use to introduce toasted, nutty, bready, or yeasty notes. It is essential for replicating crusts (like graham cracker or pie crust), popcorn, nuts, or RY4-style tobaccos.
How to use: Use extremely sparingly (0.05% to 1%) as an accent. Overusing it will make your recipe taste aggressively like corn chips, Fritos, or stale peanut skins.

Sour / Malic Acid
When to use: Use to lift the brightness and juiciness of fruit profiles or to mimic sour candy. Malic acid naturally mirrors the tartness found in green apples.
How to use: Start low at 0.5% to 1.5% and allow it to steep. Over-acidifying can mute delicate flavor profiles or cause a harsh throat hit.

Citric Acid
When to use: Use to provide a sharp, clean, citrus-like tangy edge to beverages, lemonades, and bright fruit blends.
How to use: Mix in small increments around 0.5% to 1%. It is sharper and more direct than malic acid, making it ideal for a realistic citrus bite.

Liquid Amber (FlavorArt)
When to use: Use to add a tart, earthy, fermented, or musty white-fruit note (akin to a dry white wine or cider). It works well to turn flat fruits into baked or fermented fruit variants.
How to use: Use strictly as an accent between 0.15% and 0.5% in complex fruit, wine, or unorthodox bakery blends. Higher percentages can become overly sharp or bitter.

Ethyl Maltol / Cotton Candy
When to use: Use as a sweetener to round off sharp edges, blend disparate flavor notes together, and impart a sugary, spun-sugar cotton candy sweetness.
How to use: Typically dosed between 0.5% to 2%. High concentrations can create a muted, heavy, or cloying sweetness that dulls other subtle top notes.