Provided is the use of an emulsion comprising an antimicrobial essential oil, acacia gum (gum Arabic) and water for providing an antimicrobial effect in aqueous compositions, such as aqueous food products like sauces. Further provided are processes for preparing aqueous compositions comprising the emulsion and aqueous compositions comprising the emulsions. In an embodiment an emulsion comprising garlic oil, acacia gum and water is used to provide an antimicrobial effect in oyster sauce.