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Abstract: The main aim of this study was to determine the effect of emulsifiers on the stability, rheology. and encapsulation efficiency of W1/O/W2 multiple emulsions, which contain avocado oil and NaCl encapsulated. The primary emulsion contained 5 or 6 wt % polyglycerol polyricinoleate (PGPR) and 3 or 4 wt % gelatin, and the secondary emulsion contained 2 wt % Tween 40 or Tween 80. Each of the emulsions prepared presented non‐Newtonian shear thinning and concentrate solution behavior at 25 °C. Emulsions containing Tween 40 had a higher stability than those containing Tween 80. The best encapsulation efficiency was obtained for the emulsion containing 6 wt % PGPR, 3 wt % gelatin, and 2 wt % of Tween 40, which retained 92% of NaCl in the inner aqueous phase after 20 days of storage at 4 °C. Therefore, the use of Tween 40 combined with PGPR and gelatin has great potential to form stable multiple emulsions. Furthermore, emulsions combined with avocado oil can be associated with health benefits. Practical applications: This article presents a study on the effects of stabilizer concentrations on some properties of multiple emulsions prepared with avocado oil. Tween 40 was used as secondary emulsifier and was found to be a good alternative to Tween 80, one of the most commonly used emulsifiers in the food industry. Besides that, avocado oil has a great potential as food ingredient, due to its health benefits, but is scarcely used and studied. The characterization of multiple emulsions is presented along with a proposal of using them in the production of several food products. [ABSTRACT FROM AUTHOR]