The impact of emulsifier type (soy lecithin (SL), decaglycerol monooleate (PGE18), decaglycerolmonolaurate (PGE12), sucrose ester (SE15), Tween 80 (T80) and whey protein isolate (WPI)) and carrier oil (soybean oil (SO) and medium chain triglyceride (MCT)) on the properties and stability of zeaxanthin dipalmitate (ZDP)fortified emulsions was investigated. The oil in water emulsions using MCT as carrier oil exhibited better physical and chemical stability than the SO emulsions among all emulsifiers, with the exception of T80. PGE18 produced emulsions with the best overall properties and stability. The impact of PGE18 concentrations on the property of ZDP-fortified emulsions was therefore investigated further. The results showed PGE18 at concentration of 0.8% produced emulsions with significantly smaller droplet size and higher particle charge,either preparing with SO or MCT, while MCT emulsion (177.7nm) had smaller droplet size than SO emulsion (200.2nm). Increasing ZDP contents in emulsion from 4nmol/g to 32nmol/g emulsion had no effect on droplet size and particle charge, and produced a color change from light yellow to orange-yellow. Briefly, the ZDP emulsion prepared by PGE18 (0.8%) and MCT through high pressure homogenization had droplet size smaller than 200nm and adequate particle charge (about -16mV), and remained about 90% of the original ZDP after 28 days’ storage at 4℃, which might be used as a potential zeaxanthin supplement or natural pigment in food and beverage products.