There is a special class of emulsions: microemulsions. In contrast to 'normal' emulsions, they are thermodynamically stable, the droplet size in microemulsions is small (in the range 10–100 nm) and ...

Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study. Mint oil is a very popular ...