A method for producing an oil-in-water emulsion that does not constitute a microemulsion and contains a) from 0.5-15 wt.% oily or fatty phase, comprising at least one oil component that is liquid at 20°C, selected from i) linear and branched saturated monovalent or polyvalent C 3 -C 30 alkanols that are etherified with at least one propylene oxide unit per molecule, ii) propylene glycol monoesters of branched saturated C 6 -C 30 alkane carboxylic acids, iii) branched saturated C 10 -C 30 alkanols, b) at least 60 wt.% water, c) from 0.0001-38 wt.% of at least one cosmetic active ingredient, d) at least one polysaccharide in a total amount of from 0.01-0.2 wt.%, based on the total weight of the emulsion, e) optionally at least one non-ionic emulsifier having an HLB value in the range of from 3-6, f) optionally at least one non-ionic emulsifier having an HLB value in the range of from 12-18, g) at least one fragrance in the oily or fatty phase, h) optionally additional oil or fat components, all the amounts being based on the total weight of the emulsion and the method comprising the following steps: heating a portion X1 of the total amount of water (phase X) and the oil component(s) i)-iii) and the emulsifier(s) optionally contained and optionally additional oil or fat components (phase Y) separately from one another at a temperature between 70 and 80°C, then slowly mixing the portion X1 of phase X with phase Y, subsequent homogenization then stirring at low speed in the range of from 1000-2500 rpm of the stirring element, then cooling the batch to a temperature in the range of from 40-50°C, then providing a portion X2 of the total amount of water, which contains a portion c1 of the cosmetic active ingredient c), if said ingredient is sufficiently thermally stable, at a temperature in the range of from 40-50°C, then slowly mixing the portion (X2 + c1) with the overall batch at a temperature in the range of from 40-50°C, subsequent homogenization then slowly mixing the remaining portion X3 of the water, the batch being at a temperature in the range of from 30-40°C, subsequent homogenization then adding the polysaccharide and the fragrance and optionally the cosmetic active ingredient(s) c), if said ingredient(s) is/are not sufficiently thermally stable at 40-50°C, and optionally other additives such as preservatives, pH regulators, etc., subsequent homogenization finally cooling to 25°C with slow stirring, characterized in that method steps, and are repeated once, twice, three times or more than three times before step, the portion X1 is from a fifth to a third of the overall amount of water, the homogenization step is carried out at a low sheer rate in the range of from 1000-2500 rpm of the stirring element, and the homogenization steps, and are carried out at a high sheer rate in the range of from 3000-6000 rpm of the stirring element. a) from 0.5-15 wt.% oily or fatty phase, comprising at least one oil component that is liquid at 20°C, selected from i) linear and branched saturated monovalent or polyvalent C 3 -C 30 alkanols that are etherified with at least one propylene oxide unit per molecule, ii) propylene glycol monoesters of branched saturated C 6 -C 30 alkane carboxylic acids, iii) branched saturated C 10 -C 30 alkanols, i) linear and branched saturated monovalent or polyvalent C 3 -C 30 alkanols that are etherified with at least one propylene oxide unit per molecule, ii) propylene glycol monoesters of branched saturated C 6 -C 30 alkane carboxylic acids, iii) branched saturated C 10 -C 30 alkanols, b) at least 60 wt.% water, c) from 0.0001-38 wt.% of at least one cosmetic active ingredient, d) at least one polysaccharide in a total amount of from 0.01-0.2 wt.%, based on the total weight of the emulsion, e) optionally at least one non-ionic emulsifier having an HLB value in the range of from 3-6, f) optionally at least one non-ionic emulsifier having an HLB value in the range of from 12-18, g) at least one fragrance in the oily or fatty phase, h) optionally additional oil or fat components, heating a portion X1 of the total amount of water (phase X) and the oil component(s) i)-iii) and the emulsifier(s) optionally contained and optionally additional oil or fat components (phase Y) separately from one another at a temperature between 70 and 80°C, then slowly mixing the portion X1 of phase X with phase Y, subsequent homogenization then stirring at low speed in the range of from 1000-2500 rpm of the stirring element, then cooling the batch to a temperature in the range of from 40-50°C, then providing a portion X2 of the total amount of water, which contains a portion c1 of the cosmetic active ingredient c), if said ingredient is sufficiently thermally stable, at a temperature in the range of from 40-50°C, then slowly mixing the portion (X2 + c1) with the overall batch at a temperature in the range of from 40-50°C, subsequent homogenization then slowly mixing the remaining portion X3 of the water, the batch being at a temperature in the range of from 30-40°C, subsequent homogenization then adding the polysaccharide and the fragrance and optionally the cosmetic active ingredient(s) c), if said ingredient(s) is/are not sufficiently thermally stable at 40-50°C, and optionally other additives such as preservatives, pH regulators, etc., subsequent homogenization finally cooling to 25°C with slow stirring,