*5.1. Emulsification*

To encapsulate the essential oil by the emulsion technique, the oil, including those of low polar molecules, has to be dissolved with emulsifiers such as gum Arabic and converted to droplets in water before further processes [111]. The droplets of basil oil are highly needed in food, perfumery, oral, and dental products. Emulsifiers such as proteins, phospholipids, and polysaccharides are used to maintain the stability of the essential oil emulsion. In addition, surfactants such as sugar esters and polyoxyethylene are also used to reduce the interfacial tension of the emulsion solution by electrostatic/steric

stabilisation [112]. This technique has been successfully proven to maintain the efficacy of the essential oil over harsh environmental conditions such as high temperature and provide the slow-release rate of the essential oil [113–115].
