Oil-in-water emulsions with one or more water-insoluble oil bodies, water and one or more alkyl glucosides as emulsifiers and an additional content of a fatty acid partial glyceride as a crystallisation inhibitor are distinguished by good storage life. It is furthermore possible, on the basis of alkyl glucosides and fatty acid partial glycerides to formulate emulsifier concentrates which are suitable for the production of long-storage-life oil-in-water emulsions.
