Oil-in-water (O/W) emulsions play a fundamental role in numerous food applications, including sauces, salad dressings, milk and mayonnaise. The pursuit of sustainable and clean-label products has motivated the food industry to explore natural, nutritious and sustainable emulsifiers. This white paper demonstrates the emulsifying properties of CP-Pro 70® in oil-in-water emulsions of high and low oil content, and the stability of the emulsions under various conditions. The results demonstrate that CP-Pro 70® plant based milk alternatives (PBMA) had the highest stability compared to other assessed commercial PBMAs and cow’s milk.