What's the difference between extracts and emulsions? Extracts tend to use an alcohol solvent - a common base for blending essences as most flavours are easily soluble in alcohol. Emulsions, however, avoid the use of solvents like alcohol. Instead, the flavours are blended into a water-based solution. Why Emulsions? A flavour emulsion is a microscopic dispersion of tiny flavour droplets in an aqueous medium, usually water. This is made possible by the use of an emulsifying agent, in which case the flavour droplets become encapsulated by the gum. In turn, this protects the flavour from thermal abuse when heating and baking products. i.e.: Flavour emulsions do not 'bake out' Generally lower cost than extracts A more 'natural' aroma 1 teaspoon baking extract = 1 teaspoon emulsion. Available in 4oz. Add the rich and indulgent taste of classic butter vanilla flavouring to your cakes, cupcakes and other desserts!
