The diagram above explains how emulsions are formed. Flavor Emulsion Process Diagram demonstrating flavor emulsion process In contrast, pure almond extract is made with water, bitter almond oil, and alcohol. Almond ExtractĪlmond emulsion is a potent flavoring ingredient containing bitter almond oil suspended in a mixture of water and propylene glycol. Vanilla emulsions are from artificial ingredients and additives, while extracts are from natural sources. Vanilla emulsions are vanilla flavors suspended in water and vegetable gum, while vanilla extracts are natural extracts from vanilla pods using alcohol.

but shouldn’t be used for chocolate because of their alcohol content, which can cause the strawberry to seize. On the other hand, strawberry extracts are suitable for cake baking, bread, etc. Also, it’s perfect for flavoring, coloring cakes, frosting, etc. Strawberry emulsions are excellent for baking because of their thick syrup texture that gives batters and doughs consistency while retaining their flavor, aroma, and color on high heat. In contrast, bakery extracts are suspended in alcohol which evaporates faster, taking some flavor and smell with it. Extractīakery emulsions are flavors suspended in a mixture of water and vegetable gum and, as such, can withstand high heat during baking without evaporating and losing their essential oil. Food Flavor Extract VS Emulsion: What is the Difference Between Extract and Flavor Emulsion Bakery Emulsion vs. This makes them great for pudding, custards, frosting, etc. Emulsion flavors do not contain alcohol but are more of water concentrate. In an emulsion, the flavors are suspended in a base containing water and vegetable gum, having a thick consistency that mixes well during baking. Flavoring emulsions are resistant to high heat, making them a perfect ingredient for food cooking and baking. Emulsion in flavoringįlavor emulsions are concentrated water-soluble flavorings suspended in a base majorly made of water. While flavoring extract helps flavor last longer in nutrition with a powerful aroma because of its alcohol base. Their uses also differ in baking and cooking in that flavoring emulsions do not “bake out,” retaining their flavor integrity in food. Types/categories of food grade flavoring include That is why extracts are preferred in beverages. Also, emulsions are usually thicker than extract and are generally opaque or cloudy. The difference is that the latter are flavorings that are soluble in a base of alcohol. Flavor Emulsions: How it’s Different from Food Flavoring Extractsįlavor emulsions and food flavoring extracts are flavor ingredients used for baking, cooking, etc. Also, it helps flavor blend into food items, unlike flavor extract. Emulsion in flavoring makes it taste purer because of its water-based elements. No matter the diet of anyone, producers understand that flavoring for healthy snacks tastes good and better. When baking, food-making, or candy-making, adding flavoring to your meal is of utmost importance.

Strawberry bakery emulsion