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DAAP(Diacetyl/Acetoin/Acetyl Propionyl) limits
submitted over 4 years ago by baade89

I recently got the accurate amount of DAAP(Diacetyl/Acetoin/Acetyl Propionyl) from TPA and i thought it would be a good idea to make a list of how much/little one can use of each flavor before it exceeds the recommended limit set by ANEC (ANEC).

The limits are:

  • Diacetyl: 20ug/ml
  • Acetyl Propionyl: 44ug/ml

​

When it comes to Acetoin i have used numbers from on of the few studies that looked at the conversion from Acetoin --> Diacetyl.(Study).

For the flavors that contains more than one of these ingredients i have chosen to only post the lowest percentage, for the flavors that also contains Acetaldehyde or Furfuryl Alcohol i have set it at 0%..

​

**added INW 14.02.2021**

The Perfumer`s Apprentice:

  • Almond Amaretto = 5,5% (Acetoin-->Diacetyl)
  • Apple (Tart Granny Smith) = 0% (Acetaldehyde)
  • Banana Cream = 1.9% (Acetoin-->Diacetyl)
  • Bananas Foster = 27% (Acetoin-->Diacetyl)
  • Bavarian Cream = 35% (Acetoin-->Diacetyl)
  • Bittersweet Chocolate = 5.5% (Acetoin-->Diacetyl)
  • Boysenberry = 1% (Acetyl Propionyl)
  • Brandy = 27% (Acetoin-->Diacetyl)
  • Brown Sugar = 0% (Furfuryl Alcohol)
  • Butter = 0.25% (Acetyl Propionyl)
  • Butterscotch = 0% (Furfuryl Alcohol)
  • Caramel (Original) = 0.8% (Acetyl Propionyl)
  • Caramel Candy = 25% (Acetoin-->Diacetyl)
  • Caramel Cappuccino = 1.5% (Acetoin-->Diacetyl)
  • Chai Tea II = 27% (Acetoin-->Diacetyl)
  • Cheesecake = 1% (Acetyl Propionyl)
  • Chicken and Waffle = 0% (Furfuryl Alcohol)
  • Cinnamon Danish = 2% (Acetyl Propionyl)
  • Cinnamon Sugar Cookie = 0% (Furfuryl Alcohol)
  • Coconut Candy = 5.5% (Acetyl Propionyl)
  • Coconut Extra = 0.4% (Acetoin-->Diacetyl)
  • Coconut = 27% (Acetoin-->Diacetyl)
  • Coffee (Kona) = 3.5% (Acetoin-->Diacetyl)
  • Coffee Extra (Clear) = 8.5% (Acetyl Propionyl)
  • Dairy/Milk = 11% (Acetyl Propionyl)
  • Dulce de Leche = 7% (Acetyl Propionyl)
  • Elderberry = 20% (Acetyl Propionyl)
  • English Toffee = 0% (Furfuryl Alcohol)
  • French Vanilla Deluxe = 0.88% (Acetyl Propionyl)
  • Frosted Donut = 11% (Acetoin-->Diacetyl)
  • Fudge Brownie = 1% (Acetoin-->Diacetyl)
  • Gingerbread Cookie = 3.5% (Acetyl Propionyl)
  • Gingerbread = 10% (Acetyl Propionyl)
  • Graham Cracker Clear = 3.3% (Acetyl Propionyl)
  • Graham Cracker = 6.5% (Acetyl Propionyl)
  • Hazelnut = 14% (Acetoin-->Diacetyl)
  • Hazelnut Praline = 4% (Acetyl Propionyl)
  • Huckleberry = 5% (Acetyl Propionyl)
  • Irish Cream = 7% (Acetoin-->Diacetyl)
  • Jamaican Rum = 23% (Acetoin-->Diacetyl)
  • Lucky Leprechaun Cereal = 22% (Acetoin-->Diacetyl)
  • Maple Syrup = 1.5% (Acetyl Propionyl)
  • Marshmallow = 35% (Acetyl Propionyl)
  • Milk Chocolate = 6.5% (Acetyl Propionyl)
  • Mocha = 31% (Acetyl Propionyl)
  • Molasses = 5% (Acetyl Propionyl)
  • Nectarine = 11% (Acetoin-->Diacetyl)
  • Peach (Juicy) = >100% (Acetoin-->Diacetyl)
  • Peach = 28% (Acetoin-->Diacetyl)
  • Peanut Butter = 13% (Acetyl Propionyl)
  • Pecan = 19% (Acetoin-->Diacetyl)
  • Pie Crust = 0% (Furfuryl Alcohol)
  • Pistachio = 4% (Acetoin-->Diacetyl)
  • Popcorn = >100% (Acetyl Propionyl)
  • Pralines and Cream = 2.5% (Acetyl Propionyl)
  • Pumpkin = 6.5% (Acetoin-->Diacetyl)
  • Pumpkin Spice = 27% (Acetoin-->Diacetyl)
  • Red Velvet Cake = 2.5% (Acetyl Propionyl)
  • Red Velvet = 11% (Acetoin-->Diacetyl)
  • RY4 Asian = 0% (Furfuryl Alcohol)
  • Sweet Cream = 3.5% (Acetoin-->Diacetyl)
  • Tiramisu = 37% (Acetyl Propionyl)
  • Toasted Marshmallow = 4% (Acetyl Propionyl)
  • Vanilla Bean Ice Cream = 0.25% (Acetyl Propionyl)
  • Vanilla Cupcake = 4% (Acetyl Propionyl)
  • Vanilla Custard = 0.19% (Acetyl Propionyl)
  • Vanilla Custard II = 0.2% (Acetyl Propionyl)
  • Waffle (Belgian) = 6.5% (Acetyl Propionyl)
  • Waffle = 1% (Acetyl Propionyl)
  • White Chocolate = 2.5% (Acetyl Propionyl)
  • Yam = 1.5% (Acetyl Propionyl)

Flavorah:

  • Berry Blend = >100% (Diacetyl)
  • Butterscotch = 4% (Diacetyl/Acetoin)
  • Cantaloupe = >100% (Diacetyl)
  • Caramel = 20% (Diacetyl/Acetoin)
  • Carrot = >100% (Acetyl Propionyl)
  • Cavendish = 95% (Diacetyl)
  • Chocolate Deutsch = 7% (Diacetyl/Acetoin)
  • Classic Cigarette = 95% (Diacetyl)
  • Coconut = 5% (Diacetyl/Acetoin)
  • Cream = 7% (Diacetyl/Acetoin)
  • Creme De Menthe = >100% (Acetoin-->Diacetyl)
  • Cupcake Batter = 11% (Diacetyl/Acetoin)
  • Fried Dough = >100% (Diacetyl/Acetyl Propionyl)
  • Honey Bee = 60% (Diacetyl/Acetoin)
  • Lemon Gras= >100% (Diacetyl)
  • Pumpkin Bread = >100% (Diacetyl)
  • Smooth Vanilla = >100% (Acetyl Propionyl)
  • Strawberry = 30% (Diacetyl/Acetoin)
  • Sweet Dough = >100% (Diacetyl/Acetoin)
  • Tricks Cereal = >100% (Diacetyl)
  • Vanilla Custard = 9% (Diacetyl/Acetoin)
  • Watermelon = 21% (Diacetyl/Acetoin)
  • Yakima Hops = >100% (Acetoin)

Flavor West:

  • 555 = 9% (Acetoin-->Diacetyl)
  • Almond Toffee Candy = 6% (Acetoin-->Diacetyl)
  • Amaretto = 16% (Acetoin-->Diacetyl)
  • Bavarian Cream = 0% (Furfuryl Alcohol)
  • Black Currant = 30% (Acetoin-->Diacetyl)
  • Blueberry Graham Waffle = >100% (Acetoin-->Diacetyl)
  • Bubbas Pig Sap = 11% (Acetoin-->Diacetyl)
  • Butter Toffee = 8% (Acetoin-->Diacetyl)
  • Butterscotch = 2% (Acetoin-->Diacetyl)
  • Cafè Coffee = 5% (Acetoin-->Diacetyl)
  • Cafè Cream = 8% (Acetoin-->Diacetyl)
  • Captain Crunch Type = >100% (Acetoin-->Diacetyl)
  • Caramel Candy = <1% (Acetoin-->Diacetyl)
  • Caramel Cinnamon Roll = 1% (Acetoin-->Diacetyl)
  • Chai tea = >100% (Acetoin-->Diacetyl)
  • Cheesecake = 12% (Acetoin-->Diacetyl)
  • Cinnamon Roll = 7% (Acetoin-->Diacetyl)
  • Creamy Coconut = >100% (Acetoin-->Diacetyl)
  • Dutch Apple Pie = 29% (Acetoin-->Diacetyl)
  • Eggnog = 7% (Acetoin-->Diacetyl)
  • English Toffee = 6% (Acetoin-->Diacetyl)
  • Gingerbread = 0% (Furfuryl Alcohol)
  • Graham Cracker = 35% (Acetoin-->Diacetyl)
  • Hard Candy = 18% (Acetoin-->Diacetyl)
  • Hazelnut = 2.5% (Acetoin-->Diacetyl)
  • Horchata = 0% (Furfuryl Alcohol)
  • Irish Cream = 6% (Acetoin-->Diacetyl)
  • Jamaican Rum = 3% (Acetoin-->Diacetyl)
  • Jungle Juice = 35% (Acetoin-->Diacetyl)
  • Kahula & Cream = 2% (Acetoin-->Diacetyl)
  • Kahula Type = 1% (Acetoin-->Diacetyl)
  • Kiwi = 27% (Acetoin-->Diacetyl)
  • Mango = >100% (Acetoin-->Diacetyl)
  • Maple Pecan = 3% (Acetoin-->Diacetyl)
  • Moose Milk = 5% (Acetoin-->Diacetyl)
  • Nutella Type = 16% (Acetoin-->Diacetyl)
  • Pecan = 1% (Acetoin-->Diacetyl)
  • Praline & Cream = 2% (Acetoin-->Diacetyl)
  • Pumpkin Spice = 1% (Acetyl Propionyl)
  • Re(4)nu = 15% (Acetoin-->Diacetyl)
  • Ruby Relaxer = 17% (Acetoin-->Diacetyl)
  • Salem, Oregon = 14% (Acetoin-->Diacetyl)
  • Salt Water Taffy = 0% (Furfuryl Alcohol)
  • Salty Butter Balls = 2% (Acetoin-->Diacetyl)
  • Salted Caramel = 2% (Acetoin-->Diacetyl)
  • Scooby Drink = 45% (Acetoin-->Diacetyl)
  • Strawberry Kiwi = 54% (Acetoin-->Diacetyl)
  • Sugar Cookie = >100% (Acetoin-->Diacetyl)
  • Sunrise Tobacco = 2% (Acetoin-->Diacetyl)
  • Sunrise Menthol Tobacco = 3% (Acetoin-->Diacetyl)
  • Sweet Cream = 0.75% (Acetoin-->Diacetyl)
  • Toasted Almond = 3% (Acetoin-->Diacetyl)
  • Toffee Dream Cream = 11% (Acetoin-->Diacetyl)
  • Vanilla Bean Ice Cream = 85% (Acetoin-->Diacetyl)
  • Vanilla Butternut = 7% (Acetoin-->Diacetyl)
  • Vanilla Custard = 5% (Acetoin-->Diacetyl)
  • Watermelon = 9% (Acetoin-->Diacetyl)
  • Yoghurt = 5% (Diacetyl)

Inawera:

  • Irish Coffee = 2.5% (Acetoin-->Diacetyl)
  • Espresso = 14% (Acetoin-->Diacetyl)
  • Black Fruit & Mint = 17% (Acetoin-->Diacetyl)
  • Custard = 2.5% (Acetoin-->Diacetyl)
  • Purple Rain =17% (Acetoin-->Diacetyl)
  • Cherimoya (YUMMY) = 1.5% (Acetoin-->Diacetyl)
  • Mississippi = 0.75% (Acetoin-->Diacetyl)
  • Pink Lady = 0.4% (Acetoin-->Diacetyl)
  • Cytryna (Lemon) = 9% (Acetoin-->Diacetyl)
  • Pomarańcza (Orange) = 27% (Acetoin-->Diacetyl)
  • Pinacolada = 14% (Acetoin-->Diacetyl)
  • Miss Cream = 0.7% (Acetoin-->Diacetyl)
  • Fortuna Strike (BY INAWERA) = 14% (Acetoin-->Diacetyl)
  • Rumble Crumble = 3% (Acetoin-->Diacetyl)
  • Shortbread = 7% (Acetoin-->Diacetyl)
  • Horned Toffee = 1% (Acetoin-->Diacetyl)
  • Green Joy = 2.5% (Acetoin-->Diacetyl)
  • Kaboom! = 7% (Acetoin-->Diacetyl)
  • Cake Emperor = 3% (Acetoin-->Diacetyl)
  • Lemonily Vanily = 2% (Acetoin-->Diacetyl)
  • Wunder Waffle = 4% (Acetoin-->Diacetyl)
  • Vanilla (SHISHA) = 0.8% (Acetyl Propionyl)
  • Walnut = 9% (Acetoin-->Diacetyl)

&#x200B;

Wonder Flavours:

  • Almond Custard = >100% (Acetyl Propionyl)
  • Angel Cake = 0.5% (Acetyl Propionyl)
  • Apple Cinnamon Strudel = 6% (Acetyl Propionyl)
  • Banoffee Pie = 4% (Acetyl Propionyl)
  • Bavarian Cream = 25% (Acetoin-->Diacetyl)
  • Blackcherry Jelly Bean = >100% (Acetyl Propionyl)
  • Brazilian Coffee = 0% (Acetaldehyde)
  • Bumbleberry = 40% (Acetyl Propionyl)
  • Butter Tart = 0.25% (Acetyl Propionyl)
  • Buttercream Frosting = 12% (Acetyl Propionyl)
  • Cannoli Shell = 8% (Acetyl Propionyl)
  • Caramel Popcorn And Peanuts = 1% (Acetyl Propionyl)
  • Carrot Cake = 0% (Acetaldehyde)
  • Chocolate Cookie Crust = 6% (Acetyl Propionyl)
  • Cobbler (Berry) = 64% (Acetoin-->Diacetyl)
  • Cocoa = 6% (Acetyl Propionyl)
  • Coconut Rum = >100% (Acetyl Propionyl)
  • Coffee Cake = 0% (Acetaldehyde)
  • Cookie Butter = 1% (Acetyl Propionyl)
  • Cream Filling = 13% (Acetyl Propionyl)
  • Cream Puff = 16% (Acetyl Propionyl)
  • Creme Brulee Cookie = 4% (Acetyl Propionyl)
  • Crepe = 2% (Acetyl Propionyl)
  • Crispy Coffee = 0% (Furfuryl Alcohol)
  • Crispy Wafer = 14% (Acetyl Propionyl)
  • Croissant = 0.5% (Acetyl Propionyl)
  • Deep Fried Pastry Dough = 8% (Acetyl Propionyl)
  • Deep Fried Plantain = 22% (Acetyl Propionyl)
  • Dweeb Candy = >100% (Acetyl Propionyl)
  • Flan = 8% (Acetyl Propionyl)
  • Flapper Pie = 3% (Acetyl Propionyl)
  • Fluffy White Cake = 0.5% (Acetyl Propionyl)
  • Frozen Yogurt = 13% (Acetyl Propionyl)
  • Glazed Donut = 2% (Acetyl Propionyl)
  • Graham Cracker Pie Crust = >100% (Acetyl Propionyl)
  • Gummy Worm Candy = >100% (Acetyl Propionyl)
  • Gushy Fruit Candy = >100% (Acetoin-->Diacetyl)
  • Hibiscus Candy = >100% (Acetyl Propionyl)
  • Hollandaise Cream = 2% (Acetyl Propionyl)
  • Honey = 7% (Acetyl Propionyl)
  • Honey Roasted Peanuts = 9% (Acetyl Propionyl)
  • Jam Scone = 2% (Acetyl Propionyl)
  • Lemon Custard = 11% (Acetyl Propionyl)
  • Macadamia Nut = 23% (Acetyl Propionyl)
  • Mascarpone Cream Cheese = 18% (Acetyl Propionyl)
  • Milk = 10% (Acetoin-->Diacetyl)
  • Milk Caramel Candy = 4% (Acetyl Propionyl)
  • Molasses = 0% (Furfuryl Alcohol)
  • Nanaimo Bar = >100% (Acetyl Propionyl)
  • Oats & Cream Cookie = 6% (Acetoin-->Diacetyl)
  • Peanut Brittle = 0% (Furfuryl Alcohol)
  • Picarones = 0% (Furfuryl Alcohol)
  • Pina Colada Gummy Candy = 0% (Acetaldehyde)
  • Pistachio Cream = >100% (Acetyl Propionyl)
  • Pretzel Dough = 22% (Acetyl Propionyl)
  • Princess Cake = 4% (Acetyl Propionyl)
  • Puff Cereal (Cocoa) = >100% (Acetyl Propionyl)
  • Puff Cereal (Frosted) = 63% (Acetoin-->Diacetyl)
  • Roasted Hazelnut = 0% (Furfuryl Alcohol)
  • Rum & Cola = >100% (Acetyl Propionyl)
  • Rum Baba = 4% (Acetyl Propionyl)
  • Saskatoon Berries = 63% (Acetoin-->Diacetyl)
  • Sesame Dough = 4% (Acetyl Propionyl)
  • Shortbread Cookies = 13% (Acetyl Propionyl)
  • Smores Cupcake = 14% (Acetyl Propionyl)
  • Snake Fruit = >100% (Acetyl Propionyl)
  • Strawberry Baked = 8% (Acetyl Propionyl)
  • Strawberry Cheesecake = 1% (Acetyl Propionyl)
  • Strawberry Milk = 22% (Acetyl Propionyl)
  • Sugar Cone = 2% (Acetyl Propionyl)
  • Vanilla Cream Extra = 1% (Acetyl Propionyl)
  • Vanilla Custard = 0.75% (Acetyl Propionyl)
  • Vanilla Ice Cream = 0.5% (Acetyl Propionyl)
  • Walnut = 35% (Acetyl Propionyl)
  • White Chocolate (Milky Cream) = 21% (Acetoin-->Diacetyl)
  • White Fudge = 12% (Acetyl Propionyl)
  • Yangmei Berry = >100% (Acetyl Propionyl)
  • Zapote = 44% (Acetyl Propionyl)

&#x200B;

Capella:

  • Apple Pie = 0% (Acetaldehyde)
  • Blueberry Cinnamon Crumble = ?
  • Blueberry Pomegranate with Stevia = ?
  • Caramel = 1% (Acetoin-->Diacetyl)
  • Cake Batter = 0.25% (Acetoin-->Diacetyl)
  • Chai Tea = ?
  • Chocolate Glazed Doughnut = ?
  • Coconut = ?
  • GingerBread = ?
  • Horchata = ?
  • Hot Cocoa = ?
  • Irish Cream = ?
  • New York Cheesecake = ?
  • Orange Creamsicle = ?
  • Orange Mango with Stevia = ?
  • Strawberries and Cream = ?
  • Waffle = ?
  • Vanilla Custard = ?
  • Cinnamon Danish Swirl = ?
  • French Vanilla = ?
  • Graham Cracker = ?
  • Lemon Meringue Pie = ?
  • Peaches and Cream = ?
  • Peanut Butter = ?
  • Raspberry = ?
  • Sugar Cookie = ?
  • Vanilla Cupcake = ?
Comments
Sort
11 points
 
by mixman0gover 4 years agoDelightfully Mediocre

Excellent information, thank you. Would like to see it available in our calculators.

9 points
 
by baade89over 4 years ago

I could run it by Lars at ELR.

8 points
 
by Zany1337over 4 years agoSir-Mix-a-Lot

I guess for someone out there, this will be their first introduction to safety info about vaping flavor compounds.
So I'll just link to https://safety.diyejuice.org/
A great resource, which u/baade89 has also been a part of

5 points
 
by VapeyMcGyverover 4 years ago

Shiiiiit, awesome work mate

3 points
 
by baade89over 4 years ago

Thanks!

4 points
 
by thatskyguy373over 4 years agoDelightfully Mediocre

I'm curious what the content is for TPAs DX flavors. They state that there isn't any. Are those not safe for vaping anyway?

5 points
 
by baade89over 4 years ago

I haven’t looked very closely on the DX line yet, I know DX brown sugar contains Molasses(10-30%).

I can look through the DX line tomorrow when I get back home.

3 points
 
by [deleted]over 4 years ago

[removed]

1 points
 
by aminerviaover 4 years ago

I believe diacetyl-free

3 points
 
by kuri_sanTouover 4 years agoDiketones, Schmiketones

DAAP free

2 points
 
by aminerviaover 4 years ago

I don't know, I use TPA cheesecake graham crust which isn't supposed to have any of these ingredients, but I wouldn't mind an actual confirmation of that

2 points
 
by baade89over 4 years ago

TPA Cheesecake (Graham Crust) does not contain DAAP.

1 points
 
by baade89over 4 years ago

The DX line doesn't have any DAAP, they used Butyric Acid instead..

I looked through all DX flavors (SDS And TPA'S Spec sheet) and the only 3 flavors that stood out was.

DX Brown Sugar = Molasses

DX Milk Chocolate = Chocolate extract?(No CAS number)

DX Milk = Propyl Formate (STOT SE 3 (UK Blacklist) )

1 points
 
by thatskyguy373over 4 years agoDelightfully Mediocre

Butyric acid?

1 points
 
by baade89over 4 years ago

It’s a substitute for DAAP, used low enough and it tastes cheesy, dairy, creamy. Some are sensitive and get a taste of vomit.

Yes it’s the chemical that makes vomit smell...

3 points
 
by muricabrbover 4 years ago

Damn bro, this is invaluable! Thank you so much for sharing this.

2 points
 
by baade89over 4 years ago

I'm glad you appreciate it!

2 points
 
by Qszwax23over 4 years ago

Oof banana cream is supposed to be used below 1.9%? Rip me; I use it at 8%

6 points
 
by baade89over 4 years ago

1.9% to stay below the recommended limit yes. What you choose to do is up to you.

1 points
 
by Qszwax23over 4 years ago

Ughhh we need more research on DAAP

2 points
 
by IndependentPorcupineover 4 years ago

Dude. Good work! Just to be clear, I should use boysenberry at or below 1% to avoid DAAP over exposure. However if I use another flavor that is also at the same daap % in the same mix, the new % becomes 0.5% for both. Is that right?

5 points
 
by baade89over 4 years ago

Up to 1% is correct.

If you use TPA Boysenberry (1% Acetyl Propionyl) and TPA Cheesecake (1% Acetyl Pripionyl) then 0.5% of each is correct.

If you use TPA Boysenberry(1% Acetyl Propionyl) and TPA Fudge Brownie(1% Acetoin—>Diacetyl) you can use 1% of each flavor.

I have to say that some of these flavors has both Acetoin And Acetyl Propionyl in them but I chose to only post one. I could probably make a spreadsheet with everything if people are interested.

3 points
 
by IndependentPorcupineover 4 years ago

Thanks! I mean I'd be interested in that, but if its a ton of work, what you've done here is plenty (and awesome!)

5 points
 
by baade89over 4 years ago

Not a ton of work compared to making this list. I’ll try to get it done next week.

2 points
 
by Al--Che--Mistabout 4 years ago

congratulations for the great work!!!! where did you find the accurate amounts of AP and acetoin for TFA and Inawera? is it possible to upload these data too? thanks again for the great work!

1 points
 
by baade89over 4 years ago

Up to 1% is correct.

If you use TPA Boysenberry (1% Acetyl Propionyl) and TPA Cheesecake (1% Acetyl Pripionyl) then 0.5% of each is correct.

If you use TPA Boysenberry(1% Acetyl Propionyl) and TPA Fudge Brownie(1% Acetoin—>Diacetyl) you can use 1% of each flavor.

I have to say that some of these flavors has both Acetoin And Acetyl Propionyl in them but I chose to only post one. I could probably make a spreadsheet with everything if people are interested.

2 points
 
by [deleted]over 4 years ago

[removed]

2 points
 
by baade89over 4 years ago

Thanks!

2 points
 
by Flemkiover 4 years ago

Awesome work. Thank you so much for sharing this.

1 points
 
by XtaC23about 4 years ago

If I'm reading this right, I can use TPA Marshmallow and TPA Bavarian Cream at up to 35% before it exceeds the limit I should use? So 1-2% would be safe? Even if I sub ohm and chain vape all day?

Also is TPA Berry Cereal missing from the list?

2 points
 
by baade89about 4 years ago

Yes you can use them up to 35% before your mix exceeds the recommended limit for Diacetyl and AP.

If I remember correctly ANEC used 3.3ml per day as when setting these limits.

TPA Berry Cereal does not contain DAAP.

-10 points
 
by DeadHeadSteveover 4 years ago

You could’ve avoided all of this by just saying “yeah don’t buy TPA”

7 points
 
by baade89over 4 years ago

Avoided what?

Not all TPA flavors are “bad” so saying don’t buy TPA would make me an ignorant person.

4 points
 
by pevinsghostover 4 years agoVanilla Peppercorn Ice Cream Taster

Why? There's some good TPA flavors.

I'm not particularly concerned with DAAP, but some are and more information is better.

That Capella long string of ? Is more concerning to me.

7 points
 
by baade89over 4 years ago

Capella wouldn’t share the exact amount in their flavors. I’m working on changing their mind and considering the transparency other flavor houses are showing it’s most likely just a matter of time.

3 points
 
by aminerviaover 4 years ago

Thank you for putting the work in! Most of us wouldn't bother

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