create superior

sensory appeal and product performance

NOT JUST YOUR FLAVORING PARTNER

Crafting Flavor Innovation Since Day One

From classic flavors to cutting edge sweeteners, Northwestern Extract Company supplies quality-assured fine chemicals and ingredients that help brands move from idea to shelf with confidence.

Our portfolio spans FCC, USP, NF, and Kosher certified options, supported by reliable sourcing, technical guidance, and responsive service.

Whether you need a single drum or a full program, we deliver consistency, traceability, and the sensory impact your customers expect. Explore the highlights below or contact our team for tailored recommendations.

Flavor Development

Browse our list of flavor extracts, from mint flavors, hazelnut extract, and pickle extract to marshmallow flavor extract, pina colada extract, and red velvet extract.

Beverage Manufacturing

Learn the production process of soft drinks, how soda is made, and how we create clean hard seltzer and shandy style cider flavors

Flavor Pairing Insights

Discover what flavors go with mint, what flavors go with hazelnut, or what pairs well with peppermint to craft unforgettable blends.

BUILD YOUR BRAND VALUE

Flavor Chemicals

Ethyl Acetate (Natural) 

Ethyl Butyrate (Natural) 

Ethyl Vanillin (Artificial) 

Isoamyl Acetate (Natural) 

Isoamyl Butyrate (Natural) 

Methyl Salicylate (Artificial or Natural)

Vanillin (Artificial or Natural)

Buffers, Emulsifiers, Preservatives, & Stabilizers

Calcium Chloride

Calcium Disodium EDTA 

Disodium Phosphate 

Ester Gum

Guar Gum 

Gum Arabic 

Monopotassium Phosphate 

Potassium Benzoate 

Potassium Citrate 

Potassium Sorbate 

Propylene Glycol 

Sodium Aluminosilicate 

Sodium Benzoate

Sodium Chloride  

Sodium Citrate 

Sodium Gluconate 

Xanthan Gum

Energy, Functional Ingredients, & Vitamins

Alpha GPC 

Caffeine 

Cyanocobalamin (Vitamin B12) 

DMAE L-Bitartrate 

GABA

Ginkgo Biloba 

Guarana 

Ginseng 

Huperzine-A 

Niacinamide (Vitamin B3) 

Pyridoxine HCl (Vitamin B6) 

Riboflavin (Vitamin B2)

Essential Oils

Ingredients for lip balms, creams, and candle making:

Anise
Balsam Peru
Basil
Bergamot
Black Pepper
Buchu
Cananga
Cardamom
Cassia
Cinnamon Bark
Cinnamon Leaf
Clove
Coriander Seed
Cornmint
Davana
Dillweed
Eucalyptus
Ginger
Grapefruit
Lemon
Lime
Mandarin
Neroli
Nutmeg
Orange
Peppermint
Pimento Leaf
Rosemary
Spearmint
Tangerine
Thyme
Wintergreen
Ylang Ylang

our sweetners profiles

Acesulfame Potassium (Ace-K)

Artificial, High Intensity Zero, 0 Cal/Gram
  • Intensity vs. sugar: 200X Sweeter
  • Heat stable: Yes

Drawbacks: Bitter aftertaste.

Possible blends: Usually blended with sucralose or aspartame.

Allulose

Natural Low, 0.4 Cal/Gram
  • Intensity vs. sugar: 70% as Sweet
  • Heat stable: Up to 300 F

Drawbacks: Higher cost, potential gastrointestinal upsets at high use levels.

Possible blends: Often blended with other sweeteners in reduced sugar formulations.

Aspartame

Artificial, High Intensity Low, 4 Cal/Gram (low use)
  • Intensity vs. sugar: 200X Sweeter
  • Heat stable: No

Drawbacks: Bitter or metallic aftertaste.

Possible blends: Usually blended with Ace-K.

Erythritol

Natural, Sugar Alcohol Low, 0.2 Cal/Gram
  • Intensity vs. sugar: 70% as Sweet
  • Heat stable: Yes

Drawbacks: Slight cooling sensation but no aftertaste.

Possible blends: Often blended with sucralose, monk fruit, or stevia.

High Fructose Corn Syrup (HFCS 42 or 55)

Natural High, 4 Cal/Gram (high use)
  • Intensity vs. sugar: 70% as Sweet
  • Heat stable: Up to 120 F

Drawbacks: More intense upfront sweetness than sugar, less mouthfeel than sugar, high calories.

Possible blends: Often used on its own or alongside high intensity sweeteners in reduction systems.

Monk Fruit

Natural, High Intensity Zero, 0 Cal/Gram
  • Intensity vs. sugar: 100X-250X Sweeter
  • Heat stable: Yes

Drawbacks: Bitter aftertaste.

Possible blends: Often blended with erythritol or sucralose.

Neotame

Artificial, High Intensity Zero, 0 Cal/Gram
  • Intensity vs. sugar: 7000X-12000X Sweeter
  • Heat stable: Yes

Drawbacks: Lingering sweetness.

Possible blends: Often blended with sugar, sucralose, or aspartame.

Sodium Saccharin

Artificial, High Intensity Zero, 0 Cal/Gram
  • Intensity vs. sugar: 300X Sweeter
  • Heat stable: Yes

Drawbacks: Bitter or metallic aftertaste.

Possible blends: Often blended with sucralose or aspartame.

Sucralose

Artificial, High Intensity Zero, 0 Cal/Gram
  • Intensity vs. sugar: 600X Sweeter
  • Heat stable: Yes

Drawbacks: Bitter aftertaste for some consumers, strong sweetness linger.

Possible blends: Often blended with Ace-K, monk fruit, stevia, erythritol, or aspartame, or used in conjunction with sugar for sugar reduction.

Sugar (Sucrose)

Natural High, 4 Cal/Gram (high use)
  • Intensity vs. sugar: Reference
  • Heat stable: Yes

Drawbacks: High calories.

Possible blends: Can be blended with other sweeteners or flavor modulators in sugar reduction formulations.

Stevia

Natural, High Intensity Low, 0 Cal/Gram
  • Intensity vs. sugar: 200X-400X Sweeter
  • Heat stable: Yes

Drawbacks: Bitter or licorice aftertaste.

Possible blends: Often blended with erythritol.

Xylitol

Natural Med, 2.4 Cal/Gram (high use)
  • Intensity vs. sugar: Similar, 1:1 Replacement
  • Heat stable: Yes

Drawbacks: Cooling, slightly minty sensation, potential gastrointestinal upsets at higher intakes.

Possible blends: Often blended with erythritol or stevia to reduce the cooling sensation.

Acids Naturally Occurring In Fruits

Citric acid is the most commonly used acid in beverages and flavors. However, more "true-to-nature" profiles are trending, and using the primary naturally occurring acid or a blend can help you achieve a more realistic taste in fruit flavored applications.

Apple

Primary: Malic

Apricot

Primary: Malic Secondary: Citric

Banana

Primary: Malic Secondary: Citric

Blackberry

Primary: Malic Secondary: Citric

Blueberry

Primary: Citric

Boysenberry

Primary: Citric

Cherry

Primary: Malic

Cranberry

Primary: Citric Secondary: Malic

Elderberry

Primary: Citric

Fig

Primary: Citric

Gooseberry

Primary: Citric

Grapefruit

Primary: Citric

Grape

Primary: Malic Secondary: Tartaric

Kiwi

Primary: Citric

Kumquat

Primary: Citric

Lemon

Primary: Citric

Lime

Primary: Citric Secondary: Malic

Loganberry

Primary: Malic Secondary: Citric

Nectarine

Primary: Malic

Orange

Primary: Citric

Orange Peel

Primary: Malic Secondary: Citric

Passionfruit

Primary: Malic

Peach

Primary: Malic

Pear

Primary: Malic

Pineapple

Primary: Citric Secondary: Malic

Plum

Primary: Malic Secondary: Tartaric

Raspberry

Primary: Citric

Rosehip

Primary: Malic

Rhubarb

Primary: Malic Secondary: Citric

Strawberry

Primary: Citric Secondary: Malic

Tangerine

Primary: Citric

We specialize in crafting extraordinary flavor experiences that bring your vision to life. From concept development to final formulation, we make every detail count.

Support

Give us a call today at 1-800-466-3034

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