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Use of an emulsion comprising 0.08 by weight or less antimicrobial Essential Oil, Gum Acacia and Water to provide antimicrobial effect in an aqueous composition; process to improve the antimicrobial effect of an essential oil and aqueous composition comprising antimicrobial; An antimicrobial emulsion.
Use of an emulsion comprising 0.08 by weight or less antimicrobial Essential Oil, Gum Acacia and Water to provide antimicrobial effect in an aqueous composition; process to improve the antimicrobial effect of an essential oil and aqueous composition comprising antimicrobial; An antimicrobial emulsion.
The present invention relates to a use of an emulsion comprising an antimicrobial essential oil for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil and aqueous compositions comprising an emulsion composed of an antimicrobial essential oil and acacia gum.
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