The potential of some amino acids (leucine, glutamic acid, isoleucine, aspartic acid and tryptophan) as emulsifiers in stabilizing some vegetable oils/water emulsions was investigated. The vegetable oils used for the study were Palm kennel oil, Melon oil, Sesame oil, Coconut oil and Groundnut oil. This was achieved by first forming homogenised emulsions of the oil/water and the time of phase separation was monitored. The amino acids were added to the emulsions and the mixtures homogenised and the phase separation time was studied. In all cases, there was increase in phase separation time, which is an indication of increase in stability. These amino acids can be used as emulsifiers in stabilizing oil/water emulsions.