The stability of lecithin-stabilized oil-in-water emulsions as a function of oil phase volume fraction in the range 0.011-0.766 was checked by studying creaming and measuring distribution of droplet diameter at ages between 1 day and 6 months. Emulsions with lower oil volume fractions were found to be more flocculated (and then creamed faster) but more stable towards coalescence than emulsions with higher oil volume fractions. The effects of adding sucrose or a non-gelling polymer (hydroxyethy1cellulose) in the aqueous phase were studied over a 1 month period. The addition of sucrose improved stability of the emulsions towards coalescence, flocculation and creaming, whereas the addition of polymer improved stability towards coalescence but led to a net increase in the degree of flocculation and then a destabilization versus creaming. These results could be related to a depletion phenomenon in the emulsions in the presence of polymer.