Abstract: In order to improve the stability of almond emulsion, citrus fiber and varying contents of quillaia saponin were added to almond milk in this study. Indicators such as the stability coefficient, centrifugal sedimentation rate, viscosity, particle size, absolute zeta potential value, and interfacial protein adsorption rate were measured. The combined effects of citrus fiber with quillaja saponin dosage variations on almond emulsion stability were investigated. The research findings demonstrated that, in contrast to the CON sample, which contained no substances, the almond emulsion supplemented with citrus fiber and quillaja saponin exhibited high stability (P<0.05). When the content of citrus fiber in the almond emulsion was fixed at 0.3%, the addition level of quillaja saponin was incremented from 0% to 0.005%, the stability coefficient, viscosity, absolute value of the Zeta potential, and interfacial protein adsorption rate of the almond emulsion initially ascended and subsequently declined. When the addition levels of citrus fiber and quillaja saponin were set at 0.3% and 0.003%, respectively, the stability coefficient, absolute value of the potential, viscosity, and interfacial protein adsorption rate of the almond emulsion CF-QS3 attained their maximum values, while its centrifugal sedimentation rate and particle size reached their minimum levels. Compared to the CON sample, the absolute value of the potential of the almond emulsion CF-QS3 treated with citrus fiber in combination with quillaja saponin, was increased by 26%, its interfacial protein adsorption rate was increased by 76%, its centrifugal sedimentation rate and particle size were decreased by 25% and 33%, respectively. At this juncture, the almond emulsion manifested the optimal stability. Therefore, citrus fiber and quillaja saponin would be used as natural, safe and efficient stabilizers in food emulsion system, and have the broad application space.