I was shopping for flavoring on the GSA site, and found emulsions, but it doesn't say how that would differ from using regular flavorings, so before ordering I thought I would ask.
Emulsions are formulated to withstand the heat of baking. They're almost gel-like in comparison to extracts and flavorings. Can also be more potent than extracts/flavorings.
What would the ratio be if the recipe calls for 2 tablespoons of the flavoring when using the emulsion?