LorAnn Oils Maple Bakery Emulsion: True Essence, Ideal for Boosting Fruit Tones in Cakes, Cookies & Desserts, Gluten-Free, Keto-Friendly, Extract Substitute Essential for Your Kitchen, 4 Oz

LorAnn Oils is a product used by professionals and is a trusted brand. Bottle size is perfect for the occasional baker. But, if you want to enhance and send your sweet baked goods to the next level this is the product for you. It is not a “flavor”, it should be used to enhance whatever base flavor you want to elevate. It even enhances sweet doughs that have no “flavorings” added. This product will turn homemade into bakery quality. Try it in your favorite frostings too.

Great product, definitely worth the wait . You will not believe the flavor that is instilled into your bake goods . Highly recommend

Excellent product. Cannot distinguish a difference between it and orange zest, fresh or dried. Used it in my simple BOP fruit salad of 3 or 4 bananas, a can of Walmart brand mandarin oranges with the juice, & a can of Dole Tidbit Pineapples with the juice. Hint: Great Value Mandarin Oranges are better than the name brand … larger, plumper, still whole, and not falling apart. To the salad, I only added 1/4 teaspoon of orange emulsion. And Wallah! It elevated the taste as if I had added a fresh zested orange. Culinary experts say (1) Emulsions can be used in place of extracts at a ratio of 1 to 1, (2) One orange will produce about 2-3 tablespoons of zest, and (3) Regarding citrus type emulsions, such as orange or lemon, that 1 teaspoon of emulsion equals 1 tablespoon of dried peel or 2-3 tablespoons of freshly grated peel. Since I wanted the equivalent of the zest from one orange, if I had followed the culinary advice, I would have added 1 teaspoon of the orange emulsion which I believe would have been too much. Instead, the 1/4 teaspoon was perfect, as if I had used a fresh orange. No chemical or artificial taste whatsoever. [ In all fairness, the above advised ratios were for baking, and the heat may significantly reduce the intensity of the taste. ] My point is, if not sure of how much to use for things like salads, dressings, etc, go very light in the beginning. You can always add more later. I will find out soon, as next I plan to make John Kanell’s recipe for Cranberry Orange Muffins. Instead of the zest of 1 orange, I will use 1 tsp orange emulsion. It also calls for fresh or frozen cranberries, which I don’t have. But no matter, I do have dried cranberries that can be used in its place, by first soaking them in water to plump them up a bit, then drain well before adding to the recipe. Well, I went around the world so to speak, or the kitchen, to say I am very happy with this product!

Used this to make my buttercream taste more like cream cheese frosting without having to sacrifice the stability of the frosting. The flavoring does have a slight weird wang to it, but the cream cheese flavor is not too bad considering there's no real cream cheese being used. I would definitely use it again if necessary, but I don't think it can be expected to fully substitute for cream cheese, obviously. Overall, not a bad purchase, and not a bad price.

I’ve baked with this and added it to unflavored coffee creamer. It’s been lovely in both applications, not overly sweet or artificial tasting. I’m very pleased with this and intend to purchase again.

The emulsion has a lovely orange flavor. HOWEVER, if you're looking for any kind of tangy bite to offset the sweetness of, say, royal icing on a sugar cookie -- look elsewhere. The taste is exactly like a Creamsicle, for those who know. Absolute carbon copy. Good, strong flavor -- just *not* tangy like citrus.

This flavor is just astounding. I used just a dab of it , maybe 1/2 tsp within my rum in my rum balls this season and it enhanced the flavor with a powerful enhanced rum taste without adding any aftertaste. It made the rum balls tastier than with rum alone. It also made an excellent flavor for butter rum balls which are the alcohol free version. I used butter vanilla emulsion, and this rum emulsion together, less than 1/2 tsp each to get a wonderful butter rum flavor to the end result. I am a 100% believer in these emulsions now and will try more flavors. P.S. They're very concentrated, be careful, experiment with less first.

These are ok. I got the cookie butter & the caramel. I tried using them in my cold foam but they have a strong chemical taste. Instead I used them to make flavored creamer & that worked out better. They have to be mixed with some type of sweetener in order to work & not taste like chemicals.