LorAnn Oils Red Velvet Emulsion for Baking — Heat-stable Red Velvet Flavor for Batters & Frostings

LorAnn Oils Red Velvet Emulsion & Flavoring delivers concentrated, bakery-style red velvet flavor designed to stay vibrant through baking and frostings.

If you want the unmistakable cocoa-tang and subtle tang of a classic red velvet treat in your home-baked goods, this emulsion is formulated to give that signature profile with more staying power than a standard extract. Made in the USA and packaged in recyclable PET, the formula is intended for bakers who need a robust, reliable flavor that performs in batters, icings, and confections without fading during baking.

How does this emulsion differ from a regular extract?

Emulsions contain water, oil, and flavor compounds suspended together for stronger, longer-lasting flavor in baked goods. Unlike alcohol-based extracts that can dissipate in heat, this emulsion preserves more of the red velvet character when exposed to oven temperatures or hot fillings.

• Oil-and-water suspension for heat-stable flavor delivery
• More concentrated aroma and taste than typical extracts
• Better performance in high-heat or long-bake applications

Will LorAnn Red Velvet Emulsion work in icings and frostings?

Yes—this emulsion blends smoothly into buttercreams, cream cheeses, and glazes to give a pronounced red velvet taste without thinning or separating the mixture. Because it’s formulated for baking, it retains flavor in chilled and room-temperature frostings as well.

• Mixes evenly into dairy and non-dairy frostings
• Maintains flavor in refrigerated and room-temperature finishes
• Helps produce a consistent taste across batches

How much should I use to achieve bakery-level flavor?

Start with a small amount and adjust; emulsions are potent, so a little often goes a long way. For a basic guideline, begin with about half the volume you would use of an extract, then increase incrementally until the desired intensity is reached.

• Begin at 50% of typical extract measurements
• Titrate in small increments during mixing for best control
• Test on a small batch before scaling recipes up

Does this product suit special diets or sustainable preferences?

LorAnn’s Red Velvet Emulsion is labeled gluten-free and is compatible with keto-style baking when used without added sugars. The product is bottled in BPA-free, recyclable PET plastic, reflecting an effort toward more sustainable packaging choices.

• Gluten-free formulation for sensitive diets
• Compatible with low-carb recipe frameworks
• Packaged in recyclable, BPA-free PET material

Who is this for: Bakers, pastry chefs, and serious home cooks who want bold red velvet flavor that survives baking and chilling—ideal for cupcakes, layer cakes, frostings, fillings, and dessert bars. It’s suited to those seeking consistent, repeatable flavor results, including professionals producing larger batches and hobbyists aiming for bakery-quality treats at home.

Ingredients

Water, propylene glycol, FD&C red 40, xanthan gum, ethyl alcohol, partially hydrogenated soybean oil, FD&C blue 1