Emulsions are water-based, alternatives to extracts. The
flavor is micro encapsulated in natural stabilizers and suspended
in water. This encapsulation enables the flavor to not lose
its integrity when exposed to high heat. Which means....Use
baking emulsions instead of extracts with better results!
When it comes to flavoring, professional bakers almost exclusively
use emulsions over alcohol-based extracts.
- Emulsions have a more potent, robust flavor.
- Won't "bake-out" when exposed to heat.
- Gluten Free & Sugar Free.
Use emulsions to flavor:
- Sweet breads & pastries
- Frostings & glazes
- Fondants, fillings & cream centers
If your recipe calls for 1 tsp. extract, substitute 1 tsp.