The key difference between extract and flavor emulsion is that extract contains the extracted substance from a natural source, whereas flavor emulsion uses artificial ingredients and additives.
A flavoring agent is important in the food industry to get the desired flavor and smell in a particular food item. This flavor and smell in food items make them desirable to eat.
CONTENTS
1. Overview and Key Difference
2. What is an Extract
3. What is a Flavour Emulsion
4. Extract vs Flavour Emulsion in Tabular Form
5. Summary – Extract vs Flavour Emulsion
What is an Extract?
An extract is a flavoring agent that is derived from natural sources. In other words, extracts are natural flavors in alcohol (usually 35% alcohol). Although people tend to believe that extracts with natural flavors are healthier, they are nutritionally not different from artificial flavors.
A common example of an extract is vanilla extract. It can be prepared by using 4 – 6 whole vanilla bean pods (with 3 – 4 inches) and 8 ounces of vodka. Similarly, almond extract is made using half a cup of raw unsalted silvered almonds and 8 ounces of vodka. Another common extract is the lemon extract, which can be made using 2 lemon rinds peeled into strips and 8 ounces of vodka. These are common homemade extracts.
Most of the time, flavor extracts are water-soluble. The base medium of the extract is natural ethyl alcohol. Moreover, all the natural flavor extracts are organic flavoring agents that are food-grade, Kosher, vegan, and gluten-free.
Furthermore, we can replace alcohol in extracts with non-alcoholic extracts such as liquid glycerin (food-grade) and water. Typically, one part of the extract is combined with three parts of food-grade liquid glycerin and one part of water. Thereafter, the usual procedure can be used with the recipe.
What is a Flavor Emulsion?
Flavor emulsions are concentrated, water-soluble flavorings that are suspended in a base made up of mostly water. A flavor emulsion is a perfect choice for baking and candy-making due to its ability to withstand high temperatures without losing flavor.
A flavor emulsion is prepared through high-shear processes in which we can minimize the droplets of the oils within our flavor oil and emulsifier mix, which is usually gum acacia. During this process, we can make the oils into highly concentrated, water-soluble flavors that are great in high-heat applications.
In the process of baking, we can use flavor emulsion as a substitute for extract. For example, we can add 1 teaspoon of Bakery emulsion per cup of fat in a recipe. In the case of frosting, we can begin it with 1 teaspoon of Bakery emulsion per cup of fat and then add further to taste.
When considering the chemical composition of flavor emulsions, emulsions are biphasic systems in which the flavor compounds are partitioned into different phases where they can release the flavor and can be modulated in different ways. The ingredients of a flavor emulsion are usually oils, emulsifiers, thickening agents, etc. These ingredients can interact with flavor compounds; therefore, they modify the thermodynamic behavior of flavor compounds.
What is the Difference Between Extract and Flavour Emulsion?
Flavor extracts and emulsions are very important components in the food industry. They have different flavors and smells and can suit a wide variety of food items. The key difference between extract and flavor emulsion is that extract contains the extracted substance from the natural source, whereas flavor emulsion uses artificial ingredients and additives. Some common examples of flavor extracts include vanilla extract, almond extract, and lemon extract, while some common examples of flavor emulsions include mayonnaise, crema, butter, margarine, etc.
The below infographic presents the differences between extract and flavor emulsion in tabular form for side-by-side comparison.
Summary – Extract vs Flavour Emulsion
Extracts are flavoring agents derived from natural sources, while flavor emulsions are concentrated, water-soluble flavorings that are suspended in a base made up of mostly water. The key difference between extract and flavor emulsion is that extract contains the extracted substance from a natural source, whereas flavor emulsion uses artificial ingredients and additives.
Reference:
1. Huffstetler, Erin. “Learn to Make Your Own Flavored Extracts, sans Alcohol.” The Spruce Eats, 21 June 2019.
Image Courtesy:
1. “Vanilla extract” By Ginny (CC BY-SA 2.0) via Flickr
2. “20190701-OSEC-MBT-2035” By U.S. Department of Agriculture (Public Domain) via Flickr