The analysis of physico-chemical aspects (formulation-composition) associated with the characterization of a water in oil emulsion (O/W), manufactured by the Food Industry, is of a great importance due to its contribution into the knowhow of its elaboration process. This type of system must have good stability to endure long storage times, often under thermal stress. Edible corn oil in water emulsions, stabilized with a non ionic surfactant (HLB=15), were elaborated by direct emulsification, varying the water oil ratio (φ) and surfactant concentration. It was used a mixing system setting the geometrical dimensions of stator, impeller and the nominal potency of the engine. The studied properties were: conductivity, stability as percent of clarified and coalesced volume, viscosity, rheological behaviour and, drop size distribution. The information gathered was plotted as 3D plots. Conductivity was notably dependent on Internal Phase Ratio (IPR) and surfactant concentration. The higher stability was found to be that of 80% oil in water emulsions. Stability was higher at 50 °C than at 40 °C. The most concentrated emulsions showed a pseudoplastic behaviour, having a transition at 60% range, that lead to newtonian behaviour at lower concentrations (φ≤50%).