jjocs sustainable materials, and as a result, many manufacturers have focused on the development of EF-products 26−28) . Therefore, it is important to understand the fundamental nature of EF-emulsions: for example, the effect of the oil properties and the effects of the preparation and storage temperature on the colloidal stability of EF-O/W and EF-W/ O emulsions. Therefore, we have previously investigated the effects of the oil properties on the colloidal stability of EF-O/W and EF-W/O emulsions to evaluate the fundamentals of the colloidal stabilization of emulsions 4−16) .In contrast, in this work, the effect of the preparation and storage temperatures on the colloidal stability of EFtriolein-in-water (EF-TO/W) emulsions was examined because triolein (TO) is a typical triacylglycerol (TG) that is frequently used in foods, pharmaceuticals, and cosmetic products, and temperature is one of the most important parameters affecting the manufacture and storage of emul-Abstract: Herein, we report the colloidal stability of emulsifier-free (EF-) triolein-in-water (TO/W) emulsions prepared by mixing TO and water using a high-powered bath-type ultrasonicator (HPBath-US; 28 kHz, 300 W) in the absence of emulsifiers such as surfactants. In particular, the effect of the temperature (15-60℃) on the colloidal stability of EF-TO/W emulsions was examined because this is important for the practical application of EF-TO/W emulsions, for example, in foods, pharmaceuticals, and cosmetics. We found that the colloidal stability of the EF-TO/W emulsions decreased with increase in the temperature from 15 to 25℃, whereas it increased with increase in temperature from 25 to 40℃, and the high colloidal stability of the EF-TO/W emulsions was maintained above 40℃. The reduction in the colloidal stability of EF-TO/W emulsions between 15 and 25℃ is likely a result of the TO droplets formed by thermal motion, as well as enhanced Ostwald ripening at higher temperatures. On the other hand, the increase in the colloidal stability of the EF-TO/W emulsions from 25 to 40℃ and their high colloidal stability above 40℃ is attributed to the reduction in the interfacial tension between TO and water at higher temperatures. This decrease in the interfacial tension between TO and water with temperature increase is related to the transformation of short-range ordered domains (clusters) of TO molecules in the liquid state, which increases the colloidal stability of the EF-TO/W emulsions.