Sugar beet pectin (SBP) from different lots were characterized and emulsified with rice bran oil (RBO) to identify structural attributes in correlation with emulsifying properties. Characterization showed no significant difference in protein, molecular weight, and degree of esterification (p>0.05). Particle size data showed no significant difference (p>0.05) between different commercial SBP and no correlation could be made between emulsifying abilities and structural features. SBP12 was emulsified with limonene, medium chain triglycerides (MCT), and RBO. Emulsions were polydisperse and had D4,3 values less than 2 m at day 0. Emulsions made with limonene showed the largest particle size increase and had failed by day 9 (D4,3>2 m). Emulsions made with MCT or RBO had D4,3 5 m by day 31. Emulsions made with RBO had no significant difference in particle size throughout study (p>0.05). Emulsions exhibited shear-thinning behavior; however, consistency indices were variable and influenced by oil type and time.