Palm oil-in-water emulsions prepared using various ethoxylated nonionic emulsifiers were studied with respect to the effect of concentration and type of the selected emulsifiers, and the emulsification process itself on the properties of the emulsions obtained. The stability of the emulsion during storage was monitored. The physical properties were characterized by particle size analysis, turbidity, interfacial tension, and electrophoretic mobility measurements. Results show that emulsion stability was strongly dependent upon the types of palm oil and emulsifier used and their concentrations. Stable emulsions with minimal creaming at room temperature for up to 6 months can be prepared with the right choice of emulsifier and under the correct conditions of emulsification. The influence of the interfacial layer of emulsifier on emulsion stability is discussed.