THE PRESENT INVENTION RELATES TO A USE OF AN EMULSION COMPRISING AN ANTIMICROBIAL ESSENTIAL OIL, ACACIA GUM AND WATER 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 OF AN ANTIMICROBIAL ESSENTIAL OIL, ACACIA GUM AND WATER.