The invention provides a zero-added emulsion, which is characterized by comprising the following components in percentage by weight: 8.0-14.0% of isononyl isononanoate, 0.5% of tocopheryl acetate, 3.0-8.0% of olive oil, 0.8% of pectin, 0.3-0.5% of xanthan gum, 0.4-0.6% of gellan gum, 6% of glycerinum, 0.8% of caprylyl glycol, 2.0% of beta-glucan, 0.05% of sodium hydroxide, and the balance of deionized water. Because of no any emulsifier, the emulsion disclosed by the invention is natural, environmental friendly and good in stability.
