An oil-in-water emulsion, comprising, A) a primary emulsifier selected from A1) alkyl polyglucosides with alkyl modifications out of the chemical class of linear or branched, saturated or unsaturated fatty alcohols with a chain length of C12 to C22, preferable of C16 to C18; preferably the alkyl polyglucoside has a glucoside polymerization degree of >1 and ≤ 2, more preferable of 1.0 to 1.7; and A2) long chained polyglycerol esters with fatty acid moiety out of the chemical class of linear or branched, saturated or unsaturated fatty acids with a chain length of C14-C30, preferable of C15-C24, especially preferable of C16-C22; preferably the long chained polyglycerol ester has a glycerin polymerization degree of 3-15, more preferable of 4-14, especially preferable of 5-12; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.3 - 2.5, more preferably 0.4 - 2, most preferably 0.5 - 1.5; and B) a secondary emulsifier selected from B1) short chained polyglycerol esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the short chained polyglycerol ester has a glycerin polymerization degree of 2 - 6, more preferably 3 - 5; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5; and B2) short chained sorbitan esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the molar ratio of sorbitan moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5; provided that when the amount of secondary emulsifier is <2.5 wt.%, the emulsion further comprises a thickener with an amount of ≥0.05 wt.%, based on the total weight of the emulsion, wherein the amount of oil phase is from 15 - 25 wt.% based on the total weight of the emulsion and wherein the thickener is selected from carbomer, wherein the viscosity of the oil-in-water emulsion is between 5 mPas and 1200 mPas, with the measurement using Brookfield RVT, SP04, 100rpm, and wherein the mean droplet size of the oil-in-water emulsion is from 0.8 μm to 3 μm, tested by Dynamic Light Scattering Particle Size Analyzer, Horiba Model LB-500. A) a primary emulsifier selected from A1) alkyl polyglucosides with alkyl modifications out of the chemical class of linear or branched, saturated or unsaturated fatty alcohols with a chain length of C12 to C22, preferable of C16 to C18; preferably the alkyl polyglucoside has a glucoside polymerization degree of >1 and ≤ 2, more preferable of 1.0 to 1.7; and A2) long chained polyglycerol esters with fatty acid moiety out of the chemical class of linear or branched, saturated or unsaturated fatty acids with a chain length of C14-C30, preferable of C15-C24, especially preferable of C16-C22; preferably the long chained polyglycerol ester has a glycerin polymerization degree of 3-15, more preferable of 4-14, especially preferable of 5-12; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.3 - 2.5, more preferably 0.4 - 2, most preferably 0.5 - 1.5; and A1) alkyl polyglucosides with alkyl modifications out of the chemical class of linear or branched, saturated or unsaturated fatty alcohols with a chain length of C12 to C22, preferable of C16 to C18; preferably the alkyl polyglucoside has a glucoside polymerization degree of >1 and ≤ 2, more preferable of 1.0 to 1.7; and A2) long chained polyglycerol esters with fatty acid moiety out of the chemical class of linear or branched, saturated or unsaturated fatty acids with a chain length of C14-C30, preferable of C15-C24, especially preferable of C16-C22; preferably the long chained polyglycerol ester has a glycerin polymerization degree of 3-15, more preferable of 4-14, especially preferable of 5-12; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.3 - 2.5, more preferably 0.4 - 2, most preferably 0.5 - 1.5; B) a secondary emulsifier selected from B1) short chained polyglycerol esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the short chained polyglycerol ester has a glycerin polymerization degree of 2 - 6, more preferably 3 - 5; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5; and B2) short chained sorbitan esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the molar ratio of sorbitan moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5; B1) short chained polyglycerol esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the short chained polyglycerol ester has a glycerin polymerization degree of 2 - 6, more preferably 3 - 5; preferably the molar ratio of polyglycerol moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5; and B2) short chained sorbitan esters prepared from linear or branched, saturated or unsaturated fatty acids with a chain length of C8-C12, preferably C10-C12; preferably the molar ratio of sorbitan moiety to fatty acid moiety is in the range of 0.2 - 2, more preferably 0.3 - 1.8, most preferably 0.4 - 1.5;