In this study, we introduced a quantitative method to analyze the heterogeneity of particles adsorbed at droplet interfaces. In our specific case, we analyzed oil/water interfaces in binary and ternary oilin-water, high-pressure homogenized food emulsions that can be considered as models for mayonnaise. Using simulations of homogeneously and heterogeneously distributed labeled proteins, we showed that the distribution of distances on a droplet interface could be used as a measure to quantify the degree of heterogeneity.