Natural emulsifiers are naturally derived substances obtained from plants, animals, or microorganisms that possess emulsifying properties. Key components include phospholipids (e.g., soy lecithin), polysaccharides (e.g., gum arabic), proteins (e.g., casein), and saponins (e.g., quillaja saponin). These emulsifiers function through their amphiphilic molecular structure, which orientates at oil-water interfaces to form stable interfacial films that prevent coalescence of dispersed droplets. They demonstrate excellent biocompatibility, biodegradability, and food safety, finding extensive applications in food industry (e.g., chocolate, ice cream, margarine), cosmetics (e.g., creams, lotions), and pharmaceutical formulations. While generally exhibiting lower emulsifying efficiency than synthetic alternatives and being susceptible to environmental factors like temperature and pH, they hold irreplaceable value in green products, clean-label formulations, and organic certified products, meeting growing consumer demand for natural and safe ingredients.