Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative in the transport of bioactive compounds, reformulations with better lipid profiles and substitution ingredients of meat origin by ingredients of plant origin, obtaining foods with acceptable functional and sensory properties. New advances in the emulsion industry open up great possibilities in the de...