Abstract: Oil bodies are important organelles for plants to store lipids. In recent years, with the deepening of research on oil bodies, it has been found that because oil bodies have a natural protein-phospholipid interface layer, oil bodies can be dispersed in the water phase to form an oil-in-water (O/W) emulsification system. The system has good physical and chemical stability. People have begun to try to use oil bodies of food, feed and personal care products. It is of practical significance to explore the influencing factors and mechanism of oil body stability for the actual production and application of oil bodies. The structural integrity of the oil body and the proteins embedded on the surface of the oil body membrane are the determinants of maintaining the stability of the oil body. The stability of the fat body emulsion is related to the conditions of the fat body composition, extraction method, exogenous protein, pH and salt concentration. This article reviews the structure and composition of oil bodies, emulsion stability and applications, and provides references for the research and application of oil bodies.