i tried some 'orange cranberry bread' at a store a few years back and asked them how they got the orange flavor. the girl showed me a jug of 'orange emulsion' that they use, it supposedly retains its flavor under heat better than other processes. anyway i just bought some emulsion from an online store that came with no directions or suggestions on how much to use, thier customer service dept just says that it can be used interchangably with extracts. i looked around on the web and found one recipe that called for 1t extract for 1 small loaf. i have tried this four times now starting with 1t and now am up to 2T and i still can't taste the orange although at 2T i can at least smell it. long winded but heres the Q. has anyone worked with emulsion and do you have an idea how much is customary per loaf ( 1 to 1 1/2 lb)? did i get a bad batch?