Oleo saccharum is not citrus syrup. It is a carrier decision for peel oil.
Oleo saccharum targets the flavedo, where citrus peel stores much of its volatile oil. Sugar contact moves aromatic material into a syrup-like carrier, giving water-rich systems access to peel-oil sweetness without dropping neat oil into the liquid.
The failure is either pith bitterness or weak peel aroma. Too much albedo character makes the syrup drag. Too little oil capture leaves sweetness without peel force.
The constraint is surface peel-oil capture. Oleo saccharum does not imply complete peel extraction, and Stage 4 must not reintroduce ratios, timing, or recipe rules.
Use oleo when the design goal is sweetness plus oil-phase citrus top note. Use hydrosol for a light citrus water, tincture for bitter peel precision, and emulsion for oil intensity in an aqueous system.
Validate oleo by aroma integration and bitterness control, not by sweetness alone. Terpene equivalence and exact handling remain marked.
