This paper deals with the influence that the processing variables and the nature of the low-molecular-weight emulsifier used exert on the evolution of the droplet size distributions and linear viscoelasticity functions of concentrated oil-in-water emulsions during the emulsification process, and the way these variables affect the final characteristics of the emulsions. With this aim four different surfactants and two impeller geometries were used. Influences of the emulsification time, agitation speed and temperature of emulsification were studied. From the experimental results obtained, a correlation between the plateau modulus, a linear viscoelastic parameter related to the strength of the interdroplet interactions, and the volume diameter is proposed.