What are the most common mistakes to avoid with fragrance emulsions?

Three pitfalls come up repeatedly. First, using a food-grade flavor emulsion in a cosmetic spray — these are different product types with different formulations and safety profiles, and they are not interchangeable. Second, expecting a plain fragrance oil to stay uniformly mixed in a water-based product without any solubilizer or emulsifying system — it won't, and the result will be an unstable, separated product. Third, failing to check the emulsion's processing limits and documentation before production — what works at bench scale in a beaker may behave differently under the heat, shear, and hold times of your actual manufacturing process. Confirming these details upfront avoids costly reformulation later.