Orange Emulsion & Flavoring For Baking | Better Than Orange Extract For Cookies, Cakes, Drinks, Icing, Pasteries - Gluten Free, Water-Based, USA-Made, 4 Fl Oz

quality product, great for my baking use

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!

This is the best tasting stuff ever. I've bought flavors that tasted like nothing, but a few drops of this and wow! I use it in my home made yogurt.

**5.0 out of 5 stars - Fantastic Orange Extract for Baking!** I recently purchased this LorAnn Oils Orange Bakery Emolsion and I’m thrilled with the results! This extract delivers a vibrant, zesty orange flavor that elevates my baking to the next level. I’ve used it in orange pound cake and in buttercream, it consistently adds a bright, natural citrus punch without being overpowering.

Wow! Thanks

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.

Really brings out the orange taste !

Happy to find an excellent food grade orange flavoring. Worked perfectly in my Mock Grand Marnier Souffles with Creme Anglais. Substituted for orange zest in other recipes with excellent results.

Excellent quality, I will definitely re-buy

Son excelente...

I have not time to test it a lot, but it is very promising

Buen aroma

Pricey but does goa long way