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. emulsion.