Abstract: Pickering emulsion is an emulsion made from solid particles as an emulsifier. It is a new emulsion stabilization system. Compared with conventional emulsions, Pickering emulsions have potential advantages, and their good physical stability can effectively prevent droplet coalescence. This article mainly introduced various factors affecting the stability of Pickering emulsion and various food grade colloidal particles that stabilized Pickering emulsion. The high density of Pickering particles could help adjust the density difference between high-sugar and high-density continuous phase and low-density aromatic oil to ensure system stability. Pickering emulsion could also be modified after emulsion formation, bringing more functions to the emulsion. In general, Pickering emulsion would be a promising research direction in food emulsion engineering, and would play a unique role in promoting the development and processing of food emulsions.