1 teaspoon of cooking extract = 1 teaspoon of emulsion

Essences and emulsions are natural or artificial flavorings used by pastry chefs to enhance their creations. They can be added to fondant as well as icing, cake batter as well as cookie dough, drinks as well as candy, and chocolate as well as frozen dairy products. They can be stored for about a year in a cool, dark place and come in varying intensities. It is strongly recommended to use them with a dropper.