For professional bakers and candy makers, the term “emulsion” describes a specific flavoring method. For hobbyists, however, this term may feel confusing or broad. Check out this guide to flavor emulsions and what they are.
What exactly is a flavor emulsion?
Flavor emulsions are flavors suspended in a mostly water base. This makes them positive water-soluble solutions that can withstand high heat conditions, which means they’re perfect for baking. Many flavors that are not emulsions “bake out” by losing their flavor due to high heat, but the taste of flavor emulsions doesn’t dim even in extreme heat. People often choose emulsions over extracts because emulsion flavors are not affected by the taste of alcohol in the extracts.
What are flavor emulsions most used for?
Flavor emulsions are known for their high heat-resistance. This makes them perfect for baking and candy making, as these two activities require extreme heat. Some of the most common applications of flavor emulsions are cookies, cakes, beverages, hard and soft candies, and dairy products such as yogurts and ice creams. They’re mostly popular among bakers and candy makers, bringing candy or baked goods to the next level.
How to identify a flavor emulsion
To tell if you have an extract or a flavor emulsion, simply investigate the packaging of your product. It should prominently state which one it is. If your product doesn’t state whether it’s an emulsion or an extract, you can tell by wafting the product. If you get hints of an alcohol smell, it’s more than likely an extract. An absence of this smell can potentially indicate an emulsion.
For all your flavor emulsion needs, browse the selection of flavors at Get Suckered. We have hundreds of flavor options from cream cheese, marshmallow, and even Maui bread.
