What's the difference between extracts and emulsions?Extracts tend to use an alcohol solvent - a common base for blending essences as most flavours are easily soluble in alcohol. Emulsions, however, avoid the use of solvents like alcohol.
LorAnn Red Velvet Natural Baking Emulsion 16oz
Cherry - Natural Food Flavouring 15ml
Vanilla Baking Emulsion 4oz
Velvet Cake Baking Emulsion 4oz
Blueberry Baking Emulsion 4oz
Harry Harvey Glacé Cherries 200g | Dried Glazed Cherry for Baking & Decorating | Perfect Glace Topping for Cakes, Desserts, Cupcakes, Pastries & Christmas Pudding