Our bakery emulsions are called LorAnn® Better Than Extracts™ for a reason. These alcohol-free, water-based flavorings are specially formulated to deliver bold, consistent flavor in every bite—whether you’re baking cakes, cookies, or whipping up buttercream frosting.

Unlike traditional extracts that rely on alcohol as a carrier, LorAnn Bakery Emulsions are water-based and designed to provide more consistent, reliable flavor in baking—and here’s why:

• Lasting Flavor: Emulsions hold up to high-heat baking, maintaining their flavor while extracts can lose potency or fade as they bake.

• Even Mixing: Water-based emulsions blend smoothly into
batters, doughs, and frostings for consistent flavor throughout.

• Moist & Fresh: Emulsions help baked goods stay moist, keeping cakes and cookies soft and fresh longer. flavorings are formulated to deliver bold, long-lasting flavor in both baked goods and frostings.

What Makes Them Better Than Extracts™

Traditional extracts rely on alcohol, which can evaporate under heat and weaken the final flavor. LorAnn Bakery Emulsions are water-based, allowing them to retain their full, rich flavor—so your baked goods stay aromatic and taste true from oven to table. Each emulsion is the same strength as a traditional extract (1 teaspoon emulsion = 1 teaspoon
extract), making it easy to substitute in any recipe.

With bakery emulsions, you’ll enjoy consistent flavor, better moisture retention, and a professional-quality finish in every batch.

How to Use:

For baking:
Substitute an equal amount of bakery emulsion for extract (1 teaspoon emulsion = 1 teaspoon extract) and adjust to taste.

For frosting:
Start with 1 teaspoon of bakery emulsion per 1 cup of fat (butter, shortening, etc.) and adjust to taste.

Explore the full line of LorAnn Bakery Emulsions.