Emulsions are thermodynamically unstable systems but, for food use, reasonable stability, i.e., weeks to months is required. There are several phenomena that can cause emulsion destabilization. Each is affected by the presence of emulsifiers. To understand the mechanism of emulsion formation and ultimately the forces that stabilizing emulsions, the mechanisms of destabilization should be understood. An emulsion system can be destabilized through one of the following mechanism depending on the phase volume,droplet size, and the physical environment of the system: creaming & sedimentation, flocculation, coalescence, phase inversion, and Ostwald ripening.