When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavor, that won't "bake-out" when exposed to heat.
Ingredients: Ethers, esters, keytones and aldehydes such as amyl acetate, vanillin, propylene glycol, polysorbate, gum tragacanth, water, preserved with benzoate of soda.
Store sealed, in a cool, dry place away from direct light
This product is prepared and packaged using machines that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Tree Nuts and Soy.