I believe you meant "bakery emulsion." Bakery emulsion refers to a water-based mixture of flavoring, where the flavor ingredients are suspended in water using an emulsifying agent. Unlike extracts which are alcohol-based, emulsions retain their robust flavors even under high heat, making them ideal for baking. Common flavors include lemon, almond, vanilla, and butter. Emulsions give baked goods a more potent and uniform taste. Because they’re water-based, they mix more uniformly into batters and doughs, yielding consistent flavoring throughout your baked goods. They're especially preferred in recipes where oil or fat content is high, allowing for better distribution of flavor.

PVC disease refers to a condition involving premature ventricular contractions (PVCs), which are early heartbeats originating in the ventricles of the heart. These extra beats disrupt the heart's regular rhythm, leading to sensations of skipping a beat or fluttering. While PVCs are common and often benign, frequent PVCs or those occurring in people with heart disease can be a sign of increased risk for more serious conditions such as heart failure or sudden cardiac death. Treatment focuses on addressing the underlying cause and may include lifestyle changes, medication, or in severe cases, procedures like ablation.

There are three crystalline forms of titanium dioxide in nature: rutile. anatase. and plagioclase. Rutile and anatase are the most commonly used commercially.