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

The product has a strong orange scent. I bought this because I bake cookies with orange zest and orange extract. the flavor fades after baking. This product will give the cookies the boost it needs which can’t be achieved with zest and extract only. I plan to purchase the other flavors as needed. I’m glad I found this product on Amazon.

quality product, great for my baking use

A little goes a LONG way. Two tablespoons flavored 2 kilograms of halva with a notable orange aftertaste. One of these bottles is enough to last for years really unless you're operating a bakery. 🤷

**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.

The best orange flavoring. I used it in my orange cranberry scones. Yum, yum!

Great taste less is best

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!

So much better than the orange extract

Used in my orange creamsycle cookies and it was perfect.

Son excelente...

These products are great for baking and they enhance the flavors. I use this one to make orange chicken. Only problem was it was short dated and expiring within 1 month.

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

Made my first orange cake using this extract. Turned out perfectly!