When should I use flavor oils instead of extracts or concentrates?
Edited
Flavor oils are oil-soluble flavorings designed for products that contain a high amount of fat or oil, such as chocolate, ganache, compound coatings, and lip balm.
Extracts are typically alcohol-based, and concentrates are usually water-based or carried on dextrose. These formats work best for beverages and water-based recipes, while flavor oils are preferred in oil-heavy systems where water-based flavors will not disperse properly.