I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not found a real difference online. I haven't had the chance to try it in anything yet.
What is the difference between bakery emulsion and a flavoring extract (there were other bakery emulsion flavors on the shelf, so it is not just lemon that comes this way)? Are there certain types of recipes that benefit from emulsion over extract, and why?
I've added a bounty for this question, but I need an answer based on experience. I know how to search the web.