Addition of coconut milk in oil-in-water (o/w) emulsions resulted in decreased droplet size distribution of dispersed oil phase. the average size of dispersed droplets decreased remarkably with the concentration of coconut milk up to 4%. the reduction in the average size of droplets was not appreciable when amount of coconut milk increased more than 4%. accordingly, the increase in the droplet size with respect to time was significant for emulsions containing less than 4% coconut milk. proteins present in the coconut milk have imparted such change in droplet size distribution and stability to the emulsions. denaturization of proteins and coconut milk at low ph resulted in destabilization of emulsion. though the addition of coriander juice has not affected the droplet size significantly, it offered appreciable stability against the change in ph. this is due to the presence of constituents in coriander responsible for stabilizing the emulsions which have retarded the interfacial interactions of fatty acids and proteins with emulsion. the present study offers a motivation for further research in the direction of investigation of interfacial interactions and molecular attraction forces between the constituents of such additives and oil-in-water emulsions. having high medicinal and nutrient value, coriander juice and coconut milk can be effectively used in many food emulsions and as well as skin care emulsions as they offer stability against various processing and storage conditions. efficient replacement of specific constituents of such emulsions can be possible with the optimized concentration of these bio-derived additives (lad and murthy, 2013a). the optimized amount of coconut milk protein required for preparation of stable o/w emulsions have been found to be 1.2% for emulsification in presence of ultrasound. sonication resulted in reducing the mean droplet size of dispersed oil phase and imparted better stability against ph (lad and murthy, 2012). intensity of the ultrasound as well as modes of application of ultrasonic energy play a vital role in preparation of stable emulsions. studies on application of various modes of ultrasonic energy reveal that the ultrasonic horn is more efficient in creating acoustic cavitations and thus effectively produces more number of smaller size of droplets (lad and murthy, 2012). studies on the effects of presence of salt in o/w emulsions containing cmp divulge that the mean droplet size of the dispersed droplets was increased by the presence of nacl (common salt) up to 200 mm above which there was no appreciable change in droplet size for emulsions prepared using ultrasonic bath. the interesting conclusion was that the presence of the nacl did not influence on the mean droplet size of emulsions treated with ultrasonic horn. due to the valuable nutrient characteristics and emulsifying as well as stabilizing activities, coconut milk protein can be effectively substituted for conventional emulsifiers and/or stabilizers used in a variety hygienic emulsions. rheological studies of native aloe vera gel and juice exhibited distinct shear thinning behavior. it is found that the gel and juice exhibited the shear thinning behavior at comparatively low shear rates before reaching to the plateau region. the polysaccharidic network was responsible for the dampening of moduli observed during the frequency sweep tests of aloe vera gel. the emblematic rheology demonstrated by the aloe vera material can indeed add significant contribution to the present knowledge of properties of aloe vera gel and juice, and ultimately to the field of rheology of complex fluids (lad and murthy, 2013b). many applications like devising drug delivery systems, tissue engineering, health care products require the controlled rheology of the colloidal materials including emulsions and gels. oil-in-water emulsions prepared using aloe vera juice as one of the major ingredients constituting aqueous phase exhibited some useful characteristics for their potential use as health care emulsions and skin care products. it has been found that the addition of microparticles of split bengal gram and turmeric resulted in useful dynamic viscoelastic behavior, with enhanced consistency and rheology of the soft materials based on the oil-in-water emulsions containing aloe vera juice emulsified with coconut milk protein (lad and murthy, under communication). the results of the work show excellent justifications for effective adoption of these low cost additives from natural origin – aloe vera juice, turmeric and bengal gram microparticles – as potential candidates for the preparation of well-engineered emulsions. turmeric and bengal gram microparticles are found so potent and useful for modification of rheology of emulsions with the additional benefit of enhanced nutrient value of the emulsions. turmeric microparticles have been found to offer better firmness to the emulsions. bengal gram microparticles imparted superior consistency and improved the viscoelasticity of the samples. it is anticipated that the efficacy of bengal gram and turmeric microparticles as rheology modifiers in the emulsions can potentially eliminate or reduce the use of synthetic chemicals – preservatives, thickeners, texturizers, etc, in preparation of emulsions and soft materials with more nutrient and hygienic value. following papers published in international journals contains the detailed information and results of the work. 1. v.n. lad and z.v.p. murthy, enhancing the stability of oil-in-water emulsions emulsified by coconut milk protein with the application of acoustic cavitation. industrial & engineering chemistry research, 51(11), 4222–4229, 2012. (american chemical society, usa). 2. v.n. lad and z.v.p. murthy, alteration of interfacial stability of oil-in-water emulsions using bio-derived additives. journal of dispersion science and technology, 34(1), 78–83, 2013a. (taylor & francis group publication, usa). 3. v.n. lad and z.v.p. murthy, rheology of aloe barbadensis miller: a naturally available material of high therapeutic and nutrient value for food applications. journal of food engineering, 115(3), 279–284, 2013b. (elsevier scientific publication, uk). this work was a part of ph. d. work of v. n. lad under the supervision of prof. z. v. p. murthy.