no added colour - has natural colour but this won't be seen when using recommended low amounts of flavouring.allergy advice: may contain traces of milk, egg, soya, peanuts, nuts or nut oils.ingredients: water, propylene glycol, artificial flavour, modified corn starch, xanthan gum, citric acid, preservative: potassium sorbate.glass bottle preserves the flavour for longer.approx 118ml / 4 fl oz (US) nett (American fluid ounces are slightly larger than UK Imperial).baking emulsions have a more natural aroma as there's less alcohol.Grettenberger (named after his wife Laura and daughter Ann) and has been supplying top quality extract oils to discerning customers worldwide ever since LorAnn Oils was founded in the city of Lansing, Michigan, USA in 1962 by pharmacist O.K.concentrated flavour - use 1 teaspoon emulsion as the equivalent of 1 teaspoon good quality concentrated extract.clever 'baking emulsion' technology reduces waste, so you use less per bake - good value as a little goes a long way.flavour emulsions do not 'bake out' - in other words, the heat of the oven will not bake away the flavouring and your bakes will have the gorgeous flavour you intended.great for cake and cupcake mixes, cookies, macarons, pastry, icing, frosting and countless other sweet and savoury recipes.this emulsion solution contains countless thousands of tiny flavour droplets suspended in the water thanks to the use of an 'emulsifying agent' (normally a natural gum), which encapsulates the flavour particles - this then protects the flavour from extreme temperatures when heating and baking products.most flavour extracts use alcohol as the solvent, but emulsions use water to blend the flavours into a water-based solution.we're all familar with icing flavourings, but what is a 'baking emulsion'?.
#LORANN BUTTER VANILLA EMULSION PROFESSIONAL#
LorAnn Oils offer professional quality flavours for various uses.BUTTER VANILLA baking emulsion food flavouring - 118ml - from LorAnn Oils
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