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Protein surface concentrations in emulsions stabilized by a-lactalbumin (a-la), P-lactoglobulin (p-lg) and their mixture were studied with various amounts of oil-soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol ndodecyl ether (&E2), sorbitan monooleate (Span SO), and glycerol monostearate (GMS). In n-tetradecane-in-water emulsions, low concentrations of C& or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil-in-water emulsions was slight. In emulsions containing a-la+ pIg, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface-active impurities present in typical food oils.