Abstract: The aim of this study was to determine the effect of pH , arabic gum, ghatti gum and modified starch additives on stability of beverage emulsions. Stability of emulsions was determined on the basis of the characteristics of particle size of dispersed phase vs. emulsion pH and on the basis of results of emulsion time to breakage measurement. Stability of beverage emulsions with arabic gum or mixture of arabic gum and ghatti depended on pH. With the decrease of pH of emulsion in the range of 5.0 to 2.0 the decrease of stability of emulsion was observed. This dependency was not observed for emulsions stabilized by ghatti gum only.