To Extract or to Emulsion…That is the Question

I can’t get the evaporated almond extract out of my mind. I’m fixating on it. I kept wondering why the flavoring wouldn’t evaporate out of the cookies in the oven like it did when left out on the counter…both environments it’s exposed to dry air. Hmmm. Seriously I couldn’t stop thinking about it. I decided it had already sucked enough brain power out of me thinking about it so I decided to settle the burning question with some research.

What I found was, extract does “bake out” of the cookies because of the high heat, leaving you with a less flavorful cookie. This is due to the alcohol in the extract. ¬†Apparently, the way to go is to use emulsions. Baking emulsions are alcohol-free and pack a more potent flavor due to the fact that the flavor is incapsulated by a gum type stabilizer and thus protected during the baking process. Again…wish I would have remembered those chemistry classes better!

Decided to buy some from LorAnn Oils and give it a try. It better be good considering the shipping was $3 more than the 4oz bottle of almond emulsion! It if works I might need to shop around and/or see if I can’t find a place locally where I don’t have to bend over for shipping ;)

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2 Comments (+add yours?)

  1. akittyandhercakes
    Jan 30, 2012 @ 04:36:54

    Hi! I haven’t worked with a lot of different flavor extracts, so I found this post really interesting. Cant wait to hear how you go with emulsions! I’ve never come across them before, so I’ll be really interested in how you find them. Thanks so much for sharing! :)

    Reply

  2. royalcookie
    Jan 30, 2012 @ 14:33:06

    I haven’t either! I’ll definitely let you know how it turns out. They even have a red velvet cake flavoring emulsion that sounds scrumptious…might need to give that one a whirl too ;)

    Reply

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