In food emulsions, the underlying immiscibility of vegetable oil and water causes thermodynamic instability and a tendency to phase-separate. Mechanisms such as coalescence, flocculation, creaming, and Ostwald ripening reduce the free energy of the system, thereby effectively leading to an increase in the size of droplets before complete phase separation occurs . To keep emulsions stable, the use of emulsifiers that lower the interfacial tension is essential. These emulsifiers adsorb at the oil/water interface during homogenization and can form an effective barrier against the degradation of the emulsion. Depending on the physicochemical properties of the aqueous phase, emulsifiers bearing a charge, for example, exert electrostatic interactions that prevent droplets from aggregation. Interfacial composition and structure have been postulated to play a critical role in the physical and chemical stability of food emulsions.