Emulsification is an important process for food production. Membrane emulsification is a relatively new technique which attempts to improve on traditional emulsification methods by producing each droplet singly, as required. Cross-flow membrane emulsification uses the flow of the continuous phase perpendicular to the membrane surface as a force to detach the forming droplets from the membrane. Different factors affecting cross-flow membrane emulsification were investigated; i.e. cross-flow velocity, trans-membrane pressure and emulsifier concentration. Finally, the membrane emulsification system used was compared to a conventional high shear mixer (Silverson