When it comes to flavoring,
professional bakers almost exclusively use emulsions over extracts.
Why? Because emulsions have a more potent, robust flavor, that won't
"bake out" when exposed to heat.
LorAnn's Emulsions are water-based
not alcohol based. Use emulsions instead of extracts for
better results in all your homemade baked goods. Frostings,
fondants, fillings and more.