Flavor Emulsions Guide

Flavor emulsions are highly concentrated, water-soluble flavor systems made through a high-shear blending process. By minimizing the oil droplet size and suspending it in stabilizers like gum acacia, we create heat-stable flavor solutions ideal for baking and beverage applications.

Because flavor emulsions are potent, we recommend starting with a usage rate of 0.1% to 0.5% by weight. For most recipes, 1 teaspoon of emulsion can be substituted for 1 teaspoon of flavor extract. As with any flavor system, fine-tuning is key, start small and scale up. If the flavor is pleasant and doesn’t linger too long on the palate, you’ve likely hit the sweet spot.

Need help dialing in the right amount? Our flavor experts are here to assist.

Flavor emulsions shine in heat-intensive environments but are also great in non-baked formats. Use them in:

• Baked goods (cakes, cookies, muffins, pies)
• Dairy and frozen desserts (ice cream, custards, puddings, sorbets)
• Frostings and fillings
• Beverages and confections (including hard & soft candy)

They’re alcohol-free, making them ideal for sensitive applications where alcohol isn’t desired.

The key difference lies in the base: flavor extracts are alcohol-based, while emulsions are water-based. That means emulsions retain their flavor better during baking and won’t evaporate as easily under high heat. For applications where flavor consistency and strength are critical, emulsions are a smart choice.

We offer an extensive range of natural and organic flavor emulsions from classics like French Vanilla and Black Cherry to bold options like Sangria, Licorice, or Ginger Peach. Need something custom? We’re happy to formulate to your spec.

Whether you're a commercial kitchen, co-manufacturer, or food startup, flavor emulsions are a versatile solution to help you build great-tasting, scalable products.