Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactivefood ingredients or preparing multiple emulsions, however there is a lack ofstudy about evaluation of stability of these emulsions by adding food materials in the dispersedphase. In this study, water-in-olive oil emulsions were prepared with using differentdispersed phases; maltodextrin (MD), whey protein isolate (WPI) and maltodextrin+wheyprotein isolate (MD+WPI) mixture (1:1 w/w) solutions were used at different rates to determinethe effects of dissolved material on physical, chemical, rheological and thermalproperties of the emulsions. The kinetic stability of emulsions were significantly improvedwith increasing rates of soluble materials (p<0.05), however the improvement was muchclearer in emulsions with MD and WPI. The electrical conductivity of emulsions graduallydecreased with the increasing amounts of soluble materials and the lowest conductivitywas observed for the emulsion with 16% MD+WPI. Newtonian flow behaviour wasobserved for all of the emulsions, and the viscosity decreased with increasing amounts ofdissolved material. The freezing and melting profiles of emulsions were found differentthan pure olive oil. The average freezing peak temperatures as well as the freezing andmelting enthalpies of emulsions were higher than olive oil, but there was no clear differenceobserved depending on the amount or type of dissolved material. Average d43 values werefound changing between 0.855-2.793 μm and the lowest polydispersity was obtained whenMD+WPI mixtures were used as the dispersed phase at 16% level.