Abstract: In order to explore the emulsifying effect of micronization technology on carrot residue and fully develop the utilization value of carrot pomace. In this study, carrot residue was used as the experimental material to obtain different level carrot residue powder with different grinding time. Compared with the effect of carrot residue added and oil-water ratio on the stability and emulsification of the carrot residue powder emulsion, the best carrot dietary fiber emulsion conditions were obtained, and the emulsion was prepared under this condition. The effects of pH, NaCl concentration and temperature on the emulsification, stability and emulsion index of the emulsion were studied. The experimental results showed that grinding had changed the morphological structure of carrot residue, and the particle size had not been further reduced after the grinding time was 30 min. The emulsification ability and stability of carrot residue showed a tendency to rise first and then decreased with the extension of grinding time. When the grinding time was 30 minutes, the emulsification and stability of the emulsion were the best. At the same time, under the best emulsifier, the best oil-water ratio (2:8) and carrot residue concentration (3%), the EAI and ESI reach 60.05 m²/g and 60.64 min, and the emulsification increased with the pH value, stability increased with the pH value firstly, slightly reduced at pH6 and then enhanced. They decreased with the increase of NaCl concentration. And the emulsification increased and then decreased with the increase of temperature, stability decreased. Micronized carrot residue has good ability to stabilize emulsion and has the potential to be used as a food-grade emulsion stabilizer.