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 typically water-based, carried on gum acacia. These formats work well across water-based recipes — including baking, dairy, and beverages — while flavor oils are preferred in oil-based systems where water-based flavors will not disperse properly.