Process for flavouring edible or therapeutic aqueous emulsions by starting with water-insoluble essential oils and products resulting therefrom

摘要

Emulsion of essential oils in distilled water, characterised in that the essential oils are aromatic oils intended for flavouring beverages or food or therapeutic products. For a therapeutic treatment by epidermic route, the emulsion may contain: 5 % of essential oil of juniper berries, 10 % of terpentine essence (maritime pine essential oil), 4 % of sodium laurylsulphate, 81 % of distilled water q.s. ea