new process for emulsion stabilization and species of anise, the anethol and essential oils or fats in aqueous medium

摘要

New process for emulsifying and stabilizing anise essences, anethole and essential oils or fats in the aqueous phase. The invention relates to a process enabling stable emulsions to be prepared based on essential oils in the aqueous phase using 50 to 100 parts of essential oils and 0.5 to 10 parts of an emulsifying agent and water. In particular an alcohol-free pastis can be prepared.