What is a Bakery Emulsion?
One smell from the bottle and you'll know why LorAnn's Bakery Emulsions are superior to traditional extracts!
Bakery Emulsions are LorAnn's version of an extract. These flavorings are formulated to be the same strength as an "extract" (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
Why is a water-based suspension better? Water is a more neutral carrier than alcohol - it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not "bake-out" as readily as a traditional alcohol-based extract.
Emulsions are ideal for baking and to flavor frosting, but are not appropriate for flavoring chocolate or hard candy due to their high water content; however, emulsions can be used to flavor candy centers.
Emulsions are gluten-free, nut-free & low-carb, including Almond!