The whole egg powder(WEP) was used as emulsifier to prepare O/W emulsion.Emulsifying activity(EAI) and the emulsifying stability(ESI) were selected as indicators,influence of salt,polysaccharides and surfactants on the emulsifying properties of WEP were studied.Meanwhile,the heat stability under high temperature of different emulsions was investigated.The single factor experiment showed that WEP had the best emulsification when the concentrations of NaCl,xanthan gum,monoglyceride were 0.5 mol/L,0.08%,0.06% respectively.The orthogonal test showed that the order of these three additives effects were :xanthan gum>monoglyceride >salt.Under the optimized condition,the EAI and ESI increased 0.49 times and 14.43 times,respectively.Moreover,when xanthan gum was added to WEP,the heat stability improved remarkably.All of these results are good guidance for the application of WEP.