Flavors & Emulsions

There are two main types of flavoring ingredients: flavor extracts and flavor emulsions. The main difference lies in where the flavor compounds are suspended. A flavor extract uses a 35% (approximate) alcohol solution to suspend the flavor compounds. A flavor emulsion suspends the flavor compounds in water and vegetable gum. Depending on the type of flavor and size of production, an extract or an emulsion may be the right choice for you.