I know many of you are fans of using emulsions instead of extracts, but do emulsions mix well if solely paired with a liquid like soda for example?
Question: Mixing Emulsions with a Liquid
ChefTalk.com Top Picks
I am certainly a fan of emulsions along with oils and extract flavorings (and vanilla paste!) to get a "what is that I taste" pop in my baked products.
Now venturing into candy (thanks FP!) and have a few things on order for this new venture. IMO 2 tablespoons of anything added into a standard 12oz bottle of pop will most likely mask/dilute the flavor (cream soda or whatever) and deflate the bubbles.
I did do a quick site search and found that my go to brand has added a line of flavorings for smoothies and ice cream so maybe "pop" is on the horizon.
S'pose we have to hide and watch lol.