What’s the difference between flavor extract, concentrate, emulsion, and syrup? When should I use each?

• Syrups are ready-to-use and already sweetened. They’re commonly used in coffee drinks, snow cones, Italian ice, and flavored beverages.

• Flavor extracts are typically alcohol-based and very potent. They are usually clear to lightly tinted — the best choice for clear-beverage applications such as clear sodas or sorbets. Extracts can be used in baking, though more of the flavor bakes off than with a concentrate, so we recommend a flavor concentrate for baked goods.

• Flavor concentrates are usually alcohol-free, water-based flavorings carried on gum acacia (gum arabic), and they are Nature's Flavors' most versatile format — well suited to baking, dairy, ice cream, and alcohol-free beverages. They can add slight cloudiness, so choose an extract when the application is a clear beverage.

• Emulsions are oil-in-water (gum acacia) systems built to stay stable through heat and vigorous mixing, which makes them the best choice for baked goods, cooked candy and gummies, hot-fill syrups, and dairy. Because the gum acacia adds some opacity, emulsions are not the format for clarity-critical beverages; choose an extract when the application is a clear beverage.

Choosing the right format depends on heat exposure, solubility, processing method, and whether the product is ready-to-drink or a base ingredient.