Why Emulsions? Emulsions are water-based, while extracts are alcohol-based. Emulsions won’t evaporate as quickly as extracts, resulting in more flavorful and aromatic baked goods. Emulsions are also thicker than extracts and distributes more evenly in batters and icings. Emulsions are the preferred choice of professional bakers for their exceptional taste.
Almond Emulsion: An excellent choice for flavoring all of your homemade baked goods, including cookies, cakes, sweet breads, and pastries, as well as frostings, glazes, fondants, fillings, cream centers and other confectionary items. Almond Emulsion has a delightfully warm, nutty flavor. 1 teaspoon extract = 1 teaspoon emulsion. 4 fluid ounces. Contains water, propylene glycol, natural flavors, gum.
Banana Emulsion: Perfect for flavoring cakes, muffins, pies, fondants, frostings, fillings, and more. Our banana emulsion gives baked goods a better flavor and richer aroma than banana extract. 1 teaspoon of banana extract = 1 teaspoon of banana emulsion. Try it in banana cakes, cookies, bars, fillings, and icings. Choose banana extract instead of banana emulsion in candy and recipes for chocolates--though, you can use banana emulsion in candy fillings. 4 fluid ounces. Contains water, propylene glycol, natural flavors, gum acacia, and xanthan gum.
Blueberry Emulsion: Great for flavoring cakes, frostings, fillings, and more. Use it in place of blueberry extract to give your baked goods a stronger flavor and richer aroma. Emulsions are the preferred choice of professional bakers for their exceptional taste. Due the water content of emulsions, it's best to use an extract instead of an emulsion in candy, including chocolates and truffles. However, Blueberry Emulsion is suitable for candy fillings. 4 fluid ounces. Contains water, propylene glycol, xanthan gum, FD&C red 40, FD&C blue 1, alcohol, and potassium sorbate as a preservative.
Butter Vanilla Emulsion: If you want to make your baked treats aromatic and delicious, all you need to do is add a few drops of our vanilla emulsion. It has a more potent flavor and is an excellent alternative for vanilla extract. It is the perfect ingredient to add rich, buttery vanilla taste to frostings, cookies, cakes, sweet bread, and other baked goodies. This professional-strength flavoring agent won’t bake-out when exposed to heat, thus taking your baking to the next level! 1 teaspoon butter vanilla emulsion = 1 teaspoon vanilla extract. Remember to shake well before using it and add slightly less in the recipes that do not require baking or heating. 4 fluid ounces. Contains water, propylene glycol, natural and artificial flavors, xanthan gum, potassium sorbate and citric acid.
Cherry: Delicious in homemade baked goods, including cookies, cakes, pastries, as well as frostings, glazes, and other confectionery items. Also delicious in pancakes, French toast, and yogurt. Adds the flavor of fresh cherries to your baked goods and frostings. 1 teaspoon emulsion = 1 teaspoon extract. 4 fluid ounces. Contains water, propylene glycol, natural flavors, citric acid, modified corn starch, xanthan gum.
Cinnamon Spice: Use Cinnamon Spice baking and flavoring emulsion in cakes, puddings, muffins, cookies, sweet breads and frosting for a delicious kick of rich cinnamon flavor. 1 teaspoon baking extract = 1 teaspoon emulsion. 4 fluid ounces. Contains water, propylene glycol, natural flavors, xanthan gum, alcohol, triethyl citrate.
Lemon Emulsion: Lemon baking & flavoring emulsion uses natural lemon to provide a bright, bold citrus flavor. Use in any recipe as you would an extract - and experience better results!
1 teaspoon extract = 1 teaspoon emulsion. Water-based, gluten-free, soluble in water. Use lemon emulsion instead of lemon zest in your recipes - just substitute 1/2 tsp. emulsion for 1 tsp. zest. 4 fluid ounces. Contains Lemon oil, glycerin, xanthan gum, K sorbate, citric acid, and water.